Mini Blackberry Mousse Cakes (Print version)
Delicate individual cakes with light blackberry mousse on tender sponge, topped with glossy glaze
# What you'll 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 teaspoons powdered gelatin or 2 sheets leaf gelatin
10 - 1 cup heavy cream, cold
→ Blackberry Glaze
11 - 3.5 ounces blackberry puree (strained)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon gelatin
→ Garnish (optional)
14 - Fresh blackberries
15 - Edible flowers or mint leaves
# How to make it:
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 10-12 minutes until lightly golden and springy to the touch. Let cool completely.
04 - Cut out 8 circles using a 2.5-inch round cookie cutter. Place each circle at the bottom of individual silicone molds or lined muffin tins.
05 - Soften gelatin sheets in cold water for 5 minutes. If using powdered gelatin, bloom according to package directions.
06 - Combine blackberries, sugar, and lemon juice in saucepan. Simmer over medium heat until berries are soft, 5-7 minutes.
07 - Puree cooked berries and strain through fine sieve to remove seeds. Return puree to clean container if needed.
08 - While puree is still warm, add softened gelatin and stir until completely dissolved. Allow mixture to cool to room temperature.
09 - Whip cold heavy cream to soft peaks using electric mixer or whisk.
10 - Gently fold cooled blackberry mixture into whipped cream until smooth and uniform.
11 - Spoon or pipe mousse over each sponge base in molds. Smooth tops evenly. Refrigerate for at least 4 hours until completely set.
12 - Bloom gelatin as above. Gently heat blackberry puree and sugar in small saucepan until sugar dissolves and mixture is warm, not boiling. Stir in gelatin until dissolved.
13 - Allow glaze to cool until slightly thickened but still pourable consistency.
14 - Unmold chilled mousse cakes and place on rack over tray. Pour glaze over tops, allowing it to drip down sides evenly. Chill briefly to set glaze.
15 - Garnish with fresh blackberries and edible flowers or mint leaves if desired. Serve chilled.
# Expert suggestions:
01 -
- These tiny cakes make everyone feel like theyre dining somewhere fancy, even if youre eating them on your couch in sweatpants
- The blackberry flavor comes through so vibrantly, people will assume you spent hours reducing puree when really it was just a quick simmer and strain
02 -
- The glaze must be exactly the right temperature—too hot and it will slide right off, too cold and it will leave streaks instead of that glossy mirror finish
- These need the full 4 hours of chilling time, and overnight is even better for the cleanest unmolding
03 -
- Raspberries or blueberries make excellent substitutes if blackberries are out of season or too expensive
- A tiny drop of natural purple food coloring in either the mousse or glaze creates that Instagram-worthy deep jewel tone