Summer might be over, but you can hang on to it with this delicious and light strawberry, blueberry mousse cake. Mousse Cake is the perfect dessert recipe when you need something quick. You can use any berries you like. Our favorites are strawberries and blueberries and that's why we chose those. For the calorie conscious dessert lovers note that each slice has approximately 250 calories.
Ingredients Dough:
- 125 g / 4.40 oz Soft Butter
- 100 g / 3.52 oz Sugar
- A few drops Vanilla extract
- Pinch of Salt
- 3 Eggs (medium size)
- 200 g / 7.05 oz Wheat Flour
- 2 Tbsp: Milk
Ingredients Mousse:
- 750 g / 26.45 oz Strawberries
- 300 g / 10.58 oz Blueberries
- 1 pack red or clear glaze (e.g Dr. Oetker)
- 8 sheets gelatin
- 500 g / 17.63 oz Yogurt 1.5% fat
- A few drops Vanilla extract
- 100 g / 3.52 oz Sugar
- 400 g / 14.10 oz Whipping Cream
- 2 tsp. Lime Peel
Method:
1. Pre-heat oven 180 C / 356 F. Mix butter in a mixing bowl with a handheld mixer (stir bars) until smooth. Gradually add sugar, vanilla extract and salt. Continue stirring until a bound mass is formed. Add eggs one by one at the highest level for about ½ minute. Mix the flour with the baking powder and add it to the mixture with the milk in 2 portions, stirring briefly at medium speed. Grease springform pan (Ø 24 cm) and roll out dough evenly. Bake cake base for approx. 20 min. Let it cool down.
2. Wash and cut strawberries in half and place them on the cake base. Sprinkle washed blueberries evenly on top. Prepare glaze as per the manufacturers instructions. Spread glaze over the berries and allow to cool down.
3. In the meantime, soak gelatin sheets in water for approx. 5 minutes until they are soft. Once soft heat up gelatin slowly in a water bath until it is completely resolved. Mix yogurt, lime peel with sugar and vanilla extract until sugar is dissolved. Add 3 spoons of the yogurt mixture to the gelatin and stir well. Then pour gelatin completely into the yogurt cream. Set aside. In a separate bowl whip cream until soft peaks emerge. Combine the cream with the yogurt mass and incorporate it fully. Pour the mousse on top of the berries and place the cake for approximately 4 hours into the refrigerator. Decorate it as you like. Enjoy!
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How To Make A Refreshing Berry Mousse Cake
Summer might be over, but you can hang on to it with this delicious and light strawberry, blueberry mousse cake. Mousse Cake is the perfect dessert recipe when you need something quick. You can use any berries you like. Our favorites are strawberries and blueberries and that's why we chose those. For the calorie conscious dessert lovers note that each slice has approximately 250 calories.
Ingredients Dough:
Ingredients Mousse:
Method:
1. Pre-heat oven 180 C / 356 F. Mix butter in a mixing bowl with a handheld mixer (stir bars) until smooth. Gradually add sugar, vanilla extract and salt. Continue stirring until a bound mass is formed. Add eggs one by one at the highest level for about ½ minute. Mix the flour with the baking powder and add it to the mixture with the milk in 2 portions, stirring briefly at medium speed. Grease springform pan (Ø 24 cm) and roll out dough evenly. Bake cake base for approx. 20 min. Let it cool down.
2. Wash and cut strawberries in half and place them on the cake base. Sprinkle washed blueberries evenly on top. Prepare glaze as per the manufacturers instructions. Spread glaze over the berries and allow to cool down.
3. In the meantime, soak gelatin sheets in water for approx. 5 minutes until they are soft. Once soft heat up gelatin slowly in a water bath until it is completely resolved. Mix yogurt, lime peel with sugar and vanilla extract until sugar is dissolved. Add 3 spoons of the yogurt mixture to the gelatin and stir well. Then pour gelatin completely into the yogurt cream. Set aside. In a separate bowl whip cream until soft peaks emerge. Combine the cream with the yogurt mass and incorporate it fully. Pour the mousse on top of the berries and place the cake for approximately 4 hours into the refrigerator. Decorate it as you like. Enjoy!
Like it? Share it!
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