Iced Berry Mousse Cake Recipes

ICED BERRY MOUSSE CAKE

Iced berry mousse cake image

A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Treat

Time 40m

Number Of Ingredients 12

Ingredients

100g butter , softened
100g caster sugar
100g self-raising flour
¾ tsp baking powder
1 tsp vanilla extract
2 eggs
500g mixed berry (fresh or frozen)
icing sugar , to sweeten
3 sheets leaf gelatine
3 egg whites
140g golden caster sugar
300ml double cream , whipped

Steps:

Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

Nutrition Facts : Calories 333 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

BERRY CITRUS MOUSSE CAKE

Berry Citrus Mousse Cake image

Layers of creamy lemon- and cranberry-flavor JELL-O Gelatin form the interior of this ladyfinger-lined cake. Serve to 11 (very lucky!) friends.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield Makes 12 servings.

Number Of Ingredients 5

Ingredients

2 pkg. (3 oz. each) soft ladyfingers
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1-1/2 cups boiling water, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4-serving size) JELL-O Cranberry Flavor Gelatin

Steps:

Arrange ladyfingers (with an inch cut from bottom of each) around side of 10-inch springform pan; place remaining ladyfingers on bottom of pan. Set aside.
Prepare lemon gelatin as directed on package for Speed-Set Method, using 3/4 cup of the boiling water. Remove unmelted ice cubes. Fold in 1 cup of the whipped topping until smooth and well blended. Gently pour over ladyfingers in pan. Refrigerate 30 min. or until set.
Meanwhile, prepare cranberry gelatin as directed on package for Speed-Set Method, using remaining 3/4 cup boiling water. Remove unmelted ice cubes. Fold in remaining 1 cup whipped topping. Gently spoon prepared cranberry mixture over set lemon layer.
Refrigerate 4 hours or overnight until firmly set and ready to serve. Remove side of pan. Garnish with sugar frosted cranberries and lemon slices, if desired.

Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 80 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 24 g, Protein 2 g

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