Description
A delightful dessert featuring layers of creamy blackberry mousse and fluffy sponge cake, perfect for any occasion.
Ingredients
Scale
- 2 cups blackberries
- 1 cup sugar
- 1/4 cup water
- 1/2 teaspoon vanilla bean paste
- 3 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon gelatin
- 6 eggs
- 1 cup all-purpose flour
- 1/2 cup butter
- 1 teaspoon baking powder
- 1 pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pan.
- Combine blackberries, sugar, and water in a saucepan and cook for 5-7 minutes until the berries break down.
- Strain the mixture through a sieve to create a smooth puree.
- Whip 1½ cups of heavy cream and powdered sugar until soft peaks form, then fold in the blackberry puree and vanilla bean paste.
- Beat the eggs and remaining sugar until fluffy and pale, then mix in melted butter.
- Sift flour, baking powder, and a pinch of salt together, then gradually mix into the egg mixture.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean.
- Cool the cake completely in the pan before removing.
- Dissolve gelatin in warm water, mix it into the remaining whipped cream, then gently fold it into the blackberry mousse.
- Layer the cooled cake with blackberry mousse and refrigerate for at least 4 hours.
- Decorate with fresh blackberries before serving.
Notes
Use room temperature ingredients for best results. Patience is key for cooling the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 65mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg