Extremely creamy mousse cake with milk and white chocolate and light forest fruit cream is definitely one of the cakes you must try this summer!

Cocoa biscuit

  • 5 haha
  • 130 g of sugar
  • 2 vanilla sugars
  • 100 g of sharp flour
  • 30 g cocoa powder
  • 10 tablespoons oil

Biscuit topping

  • 6 tablespoons water
  • 4 tablespoons sugar

Cream with milk chocolate

  • 500 ml of sweet cream
  • 300 g milk chocolate
  • 1 gelatin powder
  • 250 g sira mascarpone

Forest fruit cream

  • 450 g of frozen forest fruits
  • 15 tablespoons sugar
  • 1 vanilla-flavored pudding powder
  • 1 gelatin powder
  • 200 ml of sweet cream

Cream with white chocolate

  • 500 ml of sweet cream
  • 300 g white chocolate
  • 1 gelatin powder
  • 250 g Mascarpone sira

Preparing a cake with wild berries

In a bowl, mix the flour and sifted cocoa.

Mix the egg whites into the solid snow, and froth the egg yolks with the sugar and oil. Stir the mixture gently with a spatula, alternating dry ingredients and egg whites.

Pour the biscuit mixture into a cake tin (26-30 cm) lined with greaseproof paper. Bake the biscuit for 15-20 minutes at a temperature of 180 ° C.

Place the cooled biscuit on the base and cover it with a stretchable cake tin. Such a mold is quite high and suitable for the preparation of this cake because it itself is a little higher than the height of standard molds.

If you do not have such a mold, prepare the cake in a mold with a wider diameter (30 cm) to take a little at its height, and line the rim of the cake mold on the inside with greaseproof paper so that it protrudes slightly above the mold. That way you will get at the height of the hoop.

Soak the biscuit in a sweet sugar topping and pour the milk chocolate cream over it. To prepare the cream, soak the gelatin in water and leave it to swell, then melt it over a low heat.

Heat the sweet cream to boiling, add the chocolate and stir until melted. Stir in the melted gelatin and let the cream cool to room temperature, then briefly in the refrigerator. Mix the cooled cream briefly and stir in the mascarpone cheese.

Store the cake in the refrigerator for two hours and then coat it with the next cream – the one with wild berries.

Defrost the forest fruits, chop them in a blender and add enough water to get 600 ml of fruit puree. Mix part of the forest fruit with the pudding powder, and add sugar to the rest and bring to the boil. Add the whipped pudding and cook until thickened. Stir the melted gelatin into the hot.

Cool the cream to room temperature, then mix it with whipped sweet cream and spread over the chocolate cream. Put the cake back in the fridge for a while.

In the end..

Finally, pour the white chocolate cream on the cake. Prepare the white chocolate cream in the same way as the milk chocolate cream.

Leave the cake in the fridge overnight to allow all the layers of cream to harden sufficiently. The next day, run along the edge of the mold with a thin and sharp knife, decorate the cake as desired and serve yourself!

Jannette Razum – The sweet world of cakes and pastries
Photo: Jannette Razum