Why Make This Recipe
If you are looking for a delightful and refreshing dessert, the Blackcurrant Mousse Cake is a perfect choice. This cake combines the rich taste of blackcurrants with a light and airy mousse, making it a treat for any occasion. The balance of sweetness and tartness in the blackcurrants adds a unique flavor that will impress your family and friends. Plus, its beautiful presentation makes it a stunning addition to your dessert table.
How to Make Blackcurrant Mousse Cake
Ingredients
- 200 g almond flour
- 4 eggs
- 150 g sugar
- 300 g blackcurrants
- 300 ml heavy cream (36%)
- 10 g powdered gelatin
- 1 teaspoon vanilla extract
Directions
- Prepare the cake base by mixing the almond flour with 50 g of sugar and the beaten eggs. Bake at 180°C (350°F) for 15-20 minutes until golden brown.
- Heat the blackcurrants in a saucepan, blend them into a smooth paste, and strain through a sieve to remove seeds.
- Soak the gelatin in water, then dissolve it. Add it to the blackcurrant puree. Mix this with the whipped cream.
- Pour the mousse over the cooled cake base and refrigerate for 4 hours until set.
How to Serve Blackcurrant Mousse Cake
Serve the Blackcurrant Mousse Cake chilled. You can slice it into beautiful pieces and serve it on a plate. For an extra touch, top each slice with a few fresh blackcurrants or a dollop of whipped cream.
How to Store Blackcurrant Mousse Cake
Keep any leftover cake in the fridge. Place it in an airtight container to preserve its freshness. It is best enjoyed within 3 days, but it may last up to a week.
Tips to Make Blackcurrant Mousse Cake
- Make sure the cake base is completely cooled before adding the mousse to prevent it from melting.
- For a smoother mousse, whip the cream until stiff peaks form but don't overbeat it, as this can make the texture grainy.
- Adjust the sweetness of the mousse by adding more or less sugar based on your taste preference.
Variation
You can add other berries to the mousse, such as raspberries or blueberries, to create a mixed berry mousse cake. This adds a different flavor profile and enhances the visual appeal.
FAQs
-
Can I use frozen blackcurrants instead of fresh ones?
Yes, frozen blackcurrants can be used. Just thaw them and follow the same recipe. -
Is it possible to make this cake without gelatin?
While gelatin helps set the mousse, you can use a vegetarian alternative like agar-agar. -
Can I make the cake in advance?
Absolutely! You can make the cake base a day ahead and assemble it the next day for convenience.
Blackcurrant Mousse Cake
Ingredients
Method
- Mix the almond flour with 50 g of sugar and the beaten eggs until well combined.
- Bake at 180°C (350°F) for 15-20 minutes until golden brown.
- Heat the blackcurrants in a saucepan, blend them into a smooth paste, and strain through a sieve to remove seeds.
- Soak the gelatin in water, then dissolve it.
- Add the dissolved gelatin to the blackcurrant puree.
- Mix this with the whipped cream.
- Pour the mousse over the cooled cake base.
- Refrigerate for 4 hours until set.
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