Berry Cream Cheese Mousse Cake
This easy recipes dessert combines a soft sponge base with creamy mousse layers and fresh berry topping. Perfect for any occasion!
Servings: 8 slices
Ingredients
Sponge Base
- 3 large eggs
- 1/2 cup (100g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1/3 cup (40g) almond flour
- 1 tsp vanilla extract
Berry Sauce
- 2 cups (300g) mixed berries (fresh or frozen)
- 1/4 cup (50g) granulated sugar
- 1 tbsp lemon juice
Cream Cheese Mousse
- 1 1/2 cups (350g) cream cheese, softened
- 1 cup (250ml) heavy whipping cream
- 1/3 cup (80g) powdered sugar
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin
- 1/4 cup (60ml) water
Decoration
- Fresh berries
- Mint leaves (optional)
Instructions
Sponge Base
- Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) round cake pan with parchment paper.
- Beat eggs and sugar until light and fluffy.
- Gently fold in all-purpose flour and almond flour, followed by vanilla extract.
- Pour the batter into the prepared pan and bake for 12-15 minutes. Cool completely.
Berry Sauce
- Combine berries, sugar, and lemon juice in a saucepan over medium heat.
- Cook until the berries break down and the mixture thickens, about 8-10 minutes.
- Strain the sauce through a sieve to remove seeds and let it cool.
Cream Cheese Mousse
- Dissolve gelatin in water and let it bloom for 5 minutes. Heat gently until fully melted.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture, then mix in the cooled gelatin.
Assembly
- Place the sponge base in the bottom of a springform pan.
- Spread half of the mousse over the base, followed by a layer of berry sauce.
- Add the remaining mousse and smooth the top. Refrigerate for 4-6 hours or until set.
- Garnish with fresh berries and mint leaves before serving.