Mini Blackberry Mousse Cakes (Print Version)
Delicate individual cakes with airy blackberry mousse atop tender sponge base, finished with glossy glaze for elegant summer desserts.
# 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 teaspoons powdered gelatin or 2 sheets leaf gelatin
10 - 1 cup heavy cream, cold
→ Blackberry Glaze
11 - 1/3 cup blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon gelatin
→ Garnish
14 - Fresh blackberries
15 - Edible flowers or mint leaves
# How To Make:
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 the touch. Cool completely.
04 - Cut 8 circles using a 2.5-inch round cookie cutter. Place each circle at the bottom of individual silicone molds or lined muffin tins.
05 - Soften gelatin in cold water for 5 minutes if using sheets, 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.
07 - Puree cooked blackberries and strain through fine sieve to remove seeds.
08 - While puree is warm, add softened gelatin and stir until completely dissolved. Cool to room temperature.
09 - Whip heavy cream to soft peaks.
10 - Gently fold cooled blackberry mixture into whipped cream until smooth and uniform.
11 - Spoon or pipe mousse over each sponge base in molds. Smooth tops. Refrigerate at least 4 hours until set.
12 - Bloom gelatin as above. Gently heat blackberry puree and sugar in small saucepan until sugar dissolves and mixture is warm. Stir in gelatin until dissolved. Cool until slightly thickened but pourable.
13 - Unmold chilled mousse cakes onto rack over tray. Pour glaze over tops, allowing to drip down sides. Chill briefly to set.
14 - Garnish with fresh blackberries and edible flowers or mint if desired. Serve chilled.
# Expert Tips:
01 -
- The texture contrast between the tender sponge and cloud like mousse is absolutely magical
- These can be made entirely ahead of time, leaving you stress free when guests arrive
- The stunning jewel toned presentation makes everyone think you spent days in the kitchen
02 -
- The mousse will not set properly if the blackberry mixture is too warm when folding into the cream
- Room temperature eggs create significantly more volume than cold ones when whipped
- Working quickly when glazing prevents the mousse from softening at room temperature
03 -
- Strain the blackberry puree twice through increasingly fine meshes for the silkiest results
- Practice your glazing technique on an upside down cake pan before working on the actual cakes