Mousse Cake

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INGREDIENTS

For Sponge Cake:

• 3 large eggs, 

• 1/3 cup white granulated sugar, 

• 1/2 cup  all-purpose flour, 

• 1/2 teaspoon baking powder,

• 1/2 teaspoon vanilla

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For fresh fruit  Mousse:

• 2 to 3 cups fresh fruit ,

•  cup  sweetened condensed milk, 

• 2 cups  heavy cream, 

• 1/2 cup white granulated sugar, 

• 12 ounces  whipped cream cheese, at room temperature, 

• 1 cup diced fruit,  

• 1/2 ounces unflavored gelatin (6 gelatin sheets), 

• 1/4 cup water. 

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For Garnish:

• sliced fruits, 

• 6 ounce  package Jello, 

• 1 cup  boiling water, 

• 1 cup  ice water

 

INSTRUCTIONS

1. Prepare the sponge cake base first. Line a 9 or 10-inch spring form pan with parchment paper. Preheat oven to 350F.

2. Place the eggs and sugar into mixer bowl and whisk on high speed for 7 to 8 minutes until eggs are very voluminous and almost white in color. In a separate bowl, combine the flour and baking powder. Sift small amounts of flour into the eggs and fold gently but thoroughly after each addition.  Pour the cake batter into the prepared spring form pan and bake in preheated oven for 18 to 20 minutes or until the top is golden brown. Remove the cake and allow it cool. 

3. Meanwhile, prepare the mousse. Place the fruits and sweetened condensed milk into a food processor and pulse into a puree; set aside. Pour the heavy cream into a mixer bowl and add the sugar. Whisk until a light and fluffy whipped cream forms. Add the softened whipped cream cheese and whisk until smooth. Fold in the fruit  puree and add the diced fruit. 

4. Combine the water and gelatin in a small saucepan or microwave safe cup. Heat or microwave the gelatin until it's completely dissolved. Add the dissolved gelatin into the mousse and fold until combined. Pour the prepared mousse over the cooled sponge cake. 

5. For the garnish, slice fruits and arrange them on top. Refrigerate the cake for about 1 hour. 

6. Prepare the jello with half of the water required per instructions. This will ensure the jello layer is firm. Pour the jello over the top of the sliced fruit. Place cake bake into the refrigerator until set completely. To remove cake from pan, run a flat spatula along the edge, then release pan. 

7. Keep cake refrigerated until ready to serve.