Berry Cake
User Reviews
5
Berry Cake
Description
This Berry Cake features a classic yellow cake baked in three layers, providing a sturdy but tender base for the fresh berry topping and lemon mousse. The lemon mousse is prepared by cooking eggs with sugar, lemon zest, and juice over simmering water to gently thicken the custard, then chilling and folding in whipped cream. This technique results in a silky mousse with bright lemon flavor.
The berries, including raspberries, blueberries, blackberries, and strawberries, are fresh and add bursts of juiciness and color atop the cake. The combination of sweet cake, tangy mousse, and fresh fruit creates a balanced, elegant dessert.
The lemon mousse requires chilling before assembly to set properly. Variations include using chocolate cake and mousse layers instead of lemon for a different flavor profile.
Ingredients
- 1 yellow cake baked in three 8 inch round pans, baked
- 2 cups raspberries about 12 ounces, fresh
- 2 cups blueberries about 12 ounces, fresh
- 2 cups blackberry about 12 ounces, fresh
- 16 ounces strawberry fresh
Lemon Mousse:
- 6 large egg
- 1 cup + 2 Tablespoons granulated sugar
- 2 teaspoons lemon zest
- 1/2 cup lemon juice 3-4 lemons, fresh
- salt
- 1 cup heavy whipping cream
Instructions
- Prepare yellow cake (my homemade version, or a box mix). Divide cake batter between three 8 inch round baking pans and bake for about 16-22 minutes or until a toothpick inserted into the center of the cake comes out with few moist crumbs
Make Lemon Mousse:
- Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
- In a large heat-proof bowl, whisk together 3 whole eggs, 3 egg yolks (reserve the whites in a separate bowl), 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
- Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 15 minutes, or until mixture thickens slightly.
- Remove from heat and set aside for 15 minutes. Pour into a bowl and place a piece of plastic wrap directly on the surface of the mixture. Refrigerate for at least 1 - 2 hours or until completely chilled.
- Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute. Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
- Add the cream to a bowl and beat on high speed until stiff peaks. Fold the whipped cream into the lemon mixture. Chill for at least 30 minutes before using in cake. (or store in the fridge for up to 5 days.)
Assemble Berry Cake:
- Rinse all of the fresh fruit and gently pat dry with a paper towel. Slice strawberries.
- Place one cake round on your serving plate. Spoon 1/2 - 2/3 cup mousse onto the cake and smooth it towards the edges, leaving at least 1'' of cake uncovered around the edge. Place an assortment of berries on top. Repeat with remaining layers of cake.
- Refrigerate at least 30 minutes before serving.
Notes
- You can replace the yellow cake with a chocolate cake and layer with chocolate mousse and berries instead.
- Ensure the lemon mousse is chilled well before assembling the cake to help it set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Sodium | 272mg | 11% |
| Potassium | 179mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 30mg | 33% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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