Berry Mousse Layered Cake

To make the base, divide the eggs into whites and yolks. Place the egg whites into the bowl of an electric mixer fitted with a whisk attachment. Beat on medium/high speed until the egg whites start to become foamy. Slowly stir in the sifted icing sugar and keep beating until the egg whites becoming stiff and glossy. Transfer mixture to a medium bowl.

In the empty mixer bowl, now fitted with the flat beater, combine the egg yolks and white sugar. Beat on medium speed until the mixture becomes a pale yellow. With a spatula, fold the egg yolk mixture into the egg white mixture, until smooth and blended, taking care not to deflate the egg whites. Gently fold in the flour until no streaks remain.

Preheat the oven to 190˚C. On a baking tray covered with baking paper, pipe small round bases (it’s a good idea to trace around your ring mold, so you pipe the right size base – recipe will make 2 4-inch layered cakes so pipe out two bases). Bake until light golden, about 10 minutes. Let cool on the pans 10-15 minutes, then remove the cake bases to a wire rack to cool completely

To make the blackberry mousse, place the blackberry puree and sugar in a saucepan and cook on low heat until the mixture starts to boil. At the same time, place the sheets of gelatine in cold water, making sure the gelatine in completely covered by the water. After 5 minutes, take the gelatine out of the water, squeeze out all the water, and place sheets into the heated puree mix. Remove the pan from the heat. Allow mixture to completely cool down.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. With a spatula, gently fold in the fruit puree until well mixed and no streaks remain.

To make the raspberry mousse follow the same steps as the blackberry mousse.

To assemble: You’ll need 2 4-inch ring molds. Line your ring molds with baking paper and place on a baking tray covered with baking paper. Place one cake base at the bottom of the mold. Gently spoon the blackberry mousse on top of the base, so that it comes approximately halfway up the height of the ring mold. Transfer to the freezer to let the mousse set, about 30 minutes.

Once the mousse has set, spoon the raspberry mouse on top on the blackberry mousse. Place the molds into the fridge to chill the mousse until ready to serve.

Before serving, gently remove the ring molds and baking paper. Top with cream and fresh berries and serve chilled.

(Adapted from Annie’s Eats recipe for Berry Charlottes.)