MOUSSE CAKE WITH JAPANESE SPONGE BISCUIT
Discover the Secret to This Heavenly Berry Mousse Cake!. Immerse yourself in a world of vibrant flavors with our Berry Mousse Cake that combines airy Japanese sponge biscuit with rich, creamy layers...
Keywords
- biscuit
- cake
- compote
- mousse cake
Ingredients
- 350 ml (11.8 fl oz) cream 33%
- 250 g (8.8 oz) mascarpone
- 140 g (4.95 oz) blueberries
- 125 g (4.4 oz) sea buckthorn
- 120 g (4.25 oz) powdered sugar
- 15 g (0.55 oz) gelatin
- 150 g (5.3 oz) blackberries
- 1 tbsp (1 tbsp) vanilla extract
- 50 g (1.75 oz) eggs
- 125 g (4.4 oz) egg whites
- 100 ml (3.4 fl oz) milk
- 85 g (3.0 oz) egg yolks
- 70 g (2.45 oz) flour
- 60 g (2.1 oz) sugar
- 50 g (1.75 oz) butter
- 8 g (0.30 oz) vanilla sugar (or 1 teaspoon of vanilla extract)
- a pinch of salt
- food coloring to taste
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