Mini Blackberry Mousse Cakes (Printable)
Delicate individual cakes with light blackberry mousse on tender sponge, topped with glossy glaze
# What You Need:
→ Sponge Base
01 - 2 large eggs
02 - 1/4 cup granulated sugar
03 - 1/2 cup all-purpose flour
04 - 1/4 teaspoon vanilla extract
05 - Pinch of salt
→ Blackberry Mousse
06 - 10.5 ounces fresh or frozen blackberries
07 - 1/3 cup granulated sugar
08 - 2 tablespoons lemon juice
09 - 2 sheets gelatin or 1 packet powdered gelatin
10 - 1 cup heavy whipping cream, cold
→ Blackberry Glaze
11 - 3.5 ounces blackberry puree, strained
12 - 2 tablespoons granulated sugar
13 - 1 sheet gelatin
→ Garnish
14 - Fresh blackberries
15 - Edible flowers or fresh mint leaves
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch baking sheet with parchment paper.
02 - Beat eggs and sugar with electric mixer until pale and thick, about 5 minutes. Gently fold in flour, vanilla, and salt until just combined. Spread batter evenly on prepared sheet.
03 - Bake for 10 to 12 minutes until lightly golden and springy to touch. Cool completely.
04 - Cut 8 circles using a 2.5-inch round cookie cutter. Place each circle at bottom of silicone molds or lined muffin tins.
05 - Soften gelatin sheets in cold water for 5 minutes or bloom powdered gelatin according to package directions.
06 - Combine blackberries, sugar, and lemon juice in saucepan. Simmer over medium heat until berries are soft, 5 to 7 minutes.
07 - Puree cooked blackberries and strain through fine sieve to remove seeds.
08 - Stir softened gelatin into warm puree until dissolved. Cool to room temperature.
09 - Whip heavy cream to soft peaks.
10 - Gently fold cooled blackberry mixture into whipped cream until smooth and uniform.
11 - Pipe or spoon mousse over each sponge base in molds. Smooth tops. Refrigerate at least 4 hours until set.
12 - Bloom gelatin as above. Heat blackberry puree and sugar in small saucepan until sugar dissolves and mixture is warm. Stir in gelatin until dissolved. Cool until slightly thickened but pourable.
13 - Unmold chilled cakes onto rack over tray. Pour glaze over tops, allowing to drip down sides. Chill briefly to set.
14 - Top with fresh blackberries and edible flowers or mint. Serve chilled.
# Expert Advice:
01 -
- Individual portions make everyone feel special without the pressure of slicing a perfect cake
- The blackberry flavor is bright and intense, not cloying or artificial
- These can be made ahead, freeing you to actually enjoy your own party
02 -
- The gelatin must be completely dissolved in warm liquid, or youll find tiny rubbery specks in your silky mousse
- Room temperature blackberry mixture folds into cream without causing it to collapse
- Chilling time is non negotiable rushing this step gives you sad, sagging cakes instead of proud ones
03 -
- Run a thin knife under hot water then around the mold edges for perfectly clean release
- Work quickly once the glaze reaches pouring temperature, as it thickens fast
- Individual silicone molds give the cleanest edges compared to muffin tins