Triple Berry Mousse Cake with Fresh Berry Topping

Fresh raspberries, cherries, blackberries, currants

Fresh mint leaves

Powdered sugar for dusting

Instructions

Step 1: Make the Cake Base

Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan.

Cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well.

Sift in flour, baking powder, and salt. Fold until combined.

Spread batter evenly in the pan and bake for 20–25 minutes. Let cool completely.

Step 2: Prepare the White Mousse Layer

Sprinkle gelatin over water, let bloom 5 minutes, then melt gently over low heat.

Whip cream and powdered sugar to soft peaks. Add vanilla.

Slowly fold in melted gelatin. Spread evenly over cooled cake base. Chill until set.

Step 3: Prepare the Berry Mousse Layer

Blend berries, sugar, and lemon juice into a smooth puree. Strain to remove seeds.

Bloom gelatin in water and melt gently.

Whip cream to soft peaks, fold in berry puree and gelatin.

Spread over white mousse layer. Chill until firm.

Step 4: Make the Berry Glaze