Cherry mousse cake
Description
A cherry mousse cake will become a true centerpiece of your festive table and delight your guests with its delicate texture. The airy mousse combined with fruity jelly and a light sponge cake makes this dessert a perfect treat to serve with tea. For making this cake, I recommend using a 20-25 cm diameter mold, as it will make the cake taller and more attractive. Decorate the cake with whipped cream, cherries, or powdered sugar.
Instructions
- 1
Step 1
1. Prepare the sponge cake: beat the eggs at high speed together with the sugar until fluffy. Add soft butter and beat again until smooth. Add a pinch of salt, sifted flour, baking powder, and vanilla sugar.
- 2
Step 2
2. Beat the batter again with a mixer. Transfer it to a parchment-lined baking pan, spread evenly, and bake in a preheated oven at 180°C for 30–35 minutes.
- 3
Step 3
3. Prepare the mousse: pour water over the gelatin and leave to bloom. Whip the cream with sugar until stiff peaks form. Add the yogurt, mix with a spatula, then add the gelatin through a sieve (previously heated until melted).
- 4
Step 4
4. Assemble the cake: place the biscuit base into the mold, add the cherries on top, pour the mousse over, and gently shake the mold. Put the cake into the freezer for 30 minutes. Prepare the jelly: pour water over the gelatin and set aside to bloom.
- 5
Step 5
5. Boil the cherry compote, strain it, and add the dissolved gelatin. Mix well and let the jelly cool slightly. Place the cherries on the cake, pour the jelly over them, and refrigerate until the jelly sets.