Posted on: February 16, 2021 Posted by: Oksana Comments: 0
Sour Cherry Mousse Cake

This one I made for Valentine and Family Day to treat my loved ones with this light and so delicious mousse cake!

Sour Cherry Mousse Cake cut

Mousse Cake

Make this in advance for any holiday or celebration! This cake can be kept in the fridge for couple days. The flavors can vary - strawberry, raspberry, blueberry or peaches! - Once you get an idea of basic recipe you will be excited to make new variations! I started from strawberry one (that's before an idea of writing)... made some other and now sour cherry! I used the cherry compote - juice and berries. And a warning - do not use "jello" - it is high in sugar and does not provide enough gelatin to set the mousse.
Important: use same cake form for base and assembling - or you can use smaller form to bake the base and bigger for assembling - this way your cake will be all covered with mousse!
DO NOT use pineapple or kiwi in this type of cake - gelatin will not set!!
Course Dessert
Servings 8 persons

Equipment

  • parchment paper, cake spring form - I use 8", cake plate/stand
  • mixer, 2 bowls, measuring cups and spatula

Ingredients
  

Cake Base

  • **you can use store bought box of vanilla cake mix
  • 4 eggs, yolks and whites separated
  • 3 tbsp milk
  • 3 tbsp melted butter
  • 1/2 cup white sugar
  • 4/5 cup cake flour
  • 1/2 tsp baking powder

Mousse

  • 4 yolks
  • 2/3 cup sugar
  • 2 tsp vanilla extract
  • 3 cup cherry juice (can be replaced by milk for sweeter taste with fruits such as peaches, raspberries, strawberries)
  • 4 packages plain gelatin do not use "Jello"
  • 1 1/2 cup 35% whipping cream whipped to 60%
  • 1 1/2 cup cherries (or other crushed fruit) + for decoration I used full jar of cherry compote: 2/3 for mousse; 1/3 for decoration

Instructions
 

Perfect sponge cake base

  • 1. Put the egg yolk in the bowl and let loose, then add milk + melted butter and mix.
    2. Put egg whites in another bowl and whip it. When big bubble comes up, divide sugar into three and whip to make meringue.
    3. Add sift dry ingredients andmix. Add egg yolk mixture and mix.
    4. Pour the dough into the pan and bake in a35~40 minutes for 180 degree preheated oven.
    5. Carefully take the sponge cake out once it cooled and cut into 2 or 3 sponge layers to be used in the recipe.

Mousse

  • 1. Mix egg yolks, sugar and vanilla extract.
    2. Pour half of juice into a cup and use to dissolve the gelatin, mix well.
    3. Heat the rest of the juice and mix with the gelatin portion. While mixing, pour all the juice into the yolk mix by small portions.
    4. Put in a pot, stir over low heat, heat until slightly thick, mix and cool.
    5. Add (4) to 60% whipped cream and mix, then add crushed fruit and mix.
    Let the mousse cool in the fridge for 15-20 min before assembling the cake.

Assembling the cake

  • 1. Have a cake form lined with parchment paper - cut the circle for the bottom, and have a strip for the sides (NOTE: make sides a bit higher than the form) - all this will make it easy to take the ready cake out.
    2. Get the first layer of sponge ready - spread some fruit jam over the top and arrange it on the bottom of the prepared form. Pour about 1/2 of the mousse over and let stand in the fridge for 30 min to settle.
    3. Once the first layer of mousse ready, arrange the second layer of the sponge and pour the rest of the mousse over.
    4. Now the cake has to stay in the fridge for at least 3 hours to get the mousse set. Best if it can stay there overnight.
    5. Once time passed... Gently open the form, remove the paper on the sides, decorate with fruit, berries, or as desired.
Keyword mousse cake