Mini Blackberry Mousse Cakes (Printable)
Individual layered desserts with fluffy blackberry mousse on sponge cake base
# What You Need:
→ Sponge Base
01 - 2 large eggs
02 - 1/4 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 1/4 teaspoon vanilla extract
05 - Pinch of salt
→ Blackberry Mousse
06 - 10 1/2 ounces fresh or frozen blackberries
07 - 1/3 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 2 sheets powdered gelatin or leaf gelatin
10 - 1 cup plus 2 tablespoons heavy cream, cold
→ Blackberry Glaze
11 - 3 1/2 ounces blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 1 sheet gelatin
→ Garnish
14 - Fresh blackberries
15 - Edible flowers or mint leaves
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and thick, about 5 minutes. Gently fold in flour, vanilla, and salt until just combined. Spread batter evenly on prepared sheet.
03 - Bake for 10-12 minutes until lightly golden and springy to touch. Let cool completely.
04 - Cut out 8 circles using a 2.5-inch round cookie cutter. Place each circle at bottom of individual silicone molds or lined muffin tins.
05 - Soften gelatin sheets in cold water for 5 minutes or bloom powdered gelatin as directed.
06 - Combine blackberries, sugar, and lemon juice in saucepan. Simmer over medium heat until berries are soft, 5-7 minutes. Puree and strain through fine sieve to remove seeds.
07 - Add softened gelatin to warm puree and stir until dissolved. Allow to cool to room temperature.
08 - Whip heavy cream to soft peaks. Gently fold cooled blackberry mixture into whipped cream until smooth and uniform.
09 - Spoon or pipe mousse over each sponge base in molds. Smooth tops. Refrigerate for at least 4 hours until set.
10 - Bloom gelatin as above. Gently heat blackberry puree and sugar in small saucepan until sugar dissolves and mixture is warm, not boiling. Stir in gelatin until dissolved. Cool until slightly thickened but pourable.
11 - Unmold chilled mousse cakes and place on rack over tray. Pour glaze over tops, allowing to drip down sides. Chill briefly to set.
12 - Garnish with fresh blackberries and edible flowers or mint if desired. Serve chilled.
# Expert Advice:
01 -
- The contrast between airy mousse and tender cake creates something magical in every bite
- They look like you spent hours at a fancy patisserie, even though the steps are totally manageable
02 -
- Warm heavy cream will never whip properly, no matter how long you beat it
- The glaze must be exactly the right temperature or it runs right off rather than coating smoothly
03 -
- Run a thin knife under hot water and wipe dry before slicing for perfectly clean cuts
- Place your molds on a completely flat surface while chilling to ensure perfectly straight tops