8" Berry & Damson Mousse Cake

8" Berry & Damson Mousse Cake

Ingredients:

Biscuit Base:

  • 80g Oreos (Crushed)
  • 20g Walnuts (Crushed) (You can use almost any nut here, or even oats/granola if you wish)
  •  40g Butter (Melted)

Mousse:

  • 80g Damson Plum Jam
  • 40g Blueberries
  • 200g Yoghurt 
  • 250g Cream 
  • 14g Gelatin Powder*
  • 5g Sugar
  • Damson Coulis

 Method:

  1. Mix crushed Oreos, Walnuts and Melted Butter till all contents stick.
  2. Pour into cake tin evenly to cover the base, press firmly. Place into freezer to set
  3. Add Gelatin to cold water in a bowl, leave for few minutes until dissolved.
  4. Whisk Cream and Sugar till a foamy texture.
  5. Heat up a saucepan, add Damson Plum Jam and Blueberries and stir until melted into a sauce-like texture. Remove from heat and let cool for 20 minutes.
  6. In a separate bowl, mix Yoghurt, Gelatin and newly made Sauce using Damson Plum Jam and Blueberries until smooth.
  7. Pour mixture into the Cream previously whisked. Mix till the contents are evenly distributed. 
  8. Take out the cake tin with set Oreo base. Pour this mixture into cake tin above the Oreo base. Refrigerate for 5 hours. 
  9. Take out and garnish with Blueberries and a generous dollop of Damson Coulis (or anything else you deem fitting!)

For layers:

  1. Mix the Yoghurt and Gelatin with the whisked Cream. Divide into half into 2 separate bowls.
  2. Pour one bowl of mixture into cake tin for the first layer. Refrigerate for 1 hour. 
  3. For the purple layer, add the newly made Sauce using Damson Plum Jam and Blueberries to the other bowl of mixture. Mix until a purple colour and smooth texture.
  4. Take out refrigerated cake tin. Pour this purple mixture over the top of the refrigerated first layer. Refrigerate for 5 hours.
  5. Take out and garnish with Blueberries and a generous dollop of Damson Coulis (or anything else you deem fitting!)

 

By @oksana_overeats

 

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