Lately, this cake is my favorite dessert. It’ very simple to make and it’s delicious. Even though it takes a long wait before you eat it after preparing, it’s worth waiting 🙂
Let’s get started!
- sifted flour
- cold butter (not salted)
- sugar (the best is powder sugar)
- 250 gr. of raspberries
- A tablespoon of thick yogurt
- 300 ml of cold sweet cream (30% ~ 35% fat)
- 100 gr. of sugar (the best is powder sugar)
- lime or lemon
- Rosemary (my secret ingredient)
- 5 leaves of Gelatin
- 150 gr. of blackberries
- 50 gr of sugar (the best is powder sugar)
- 1 leaf of Gelatin
Spare the prettiest fruits for the decoration.
To make the perfect dough, use 3:2:1 proportion for flour, butter and sugar respectively. Usually, I use 250 grams of butter, and some flour and sugar accordingly. This is more than enough for one cake, so I spare some and put into fridge or freezer for later use.
To a bowl add all ingredients: sifted flour, cold butter, powder sugar, yolk. Knead the dough with fast and decisive moves. Do you have a mixer to do it for you? Lucky you! I have my boyfriend, lucky me too 🙂 He is a dough master!
After 5 to 10 minutes your cake should be ready. I know at the beginning kneading feels impossible to finish with a nice yellow, non-sticky ball but then after some time it really happens! Put the dough into the fridge, let it cool down.
You need a blender with a whisk, or just a whisk. You are lucky if you have the former. If not, use your muscles. Whisk the cream yourself for about 15 minutes. It’s possible, I’ve done it 3 times before. It’s important to use cold cream and make whisking moves in one direction only.
Whisk the cream, put it into the fridge. I don’t recommend cheating the system by using already-whisked(whipped)-cream, it’s just bad.
Blend all raspberries, sugar and yogurt. Add the spoon of rosemary and a few lime drops, mix it with a spoon or blender. Leave it aside. (Rosemary and lime give nice fresh taste)
Blend blackberries and sugar. Leave it aside
Gelatin, Mousse, and Topping:
Melt down the gelatin:
Pour water into a sauce pan or a small pot. Place the gelatin into a small bowl which would fit into the pot. Add some little amount of water into gelatin’s bowl, soak it evenly. Place gelatin’s bowl into the saucepan (or small pot). Heat up the saucepan (or small pot), warm water will melt down the gelatin. Mix the gelatin all the time. When it’s liquid, add a spoon of gelatin solution into topping (mix it finely), add rest of gelatin solution into mousse (should receive like 4/5 of it) – mix all.
Put the topping – blackberry & gelatin mixture into the fridge.
Mix mousse gently with whipped cream. Make the mousse have an even color. Put everything into the fridge.
Baking the dough:
Take the dough from the fridge, roll it down to get 8 mm thickness. Place it into mold. Make holes with a fork into the cake (for the air circulation). For preventing the dough movements put aluminum foil and special pie weights or dried beans or peas or rice on it. Put everything into oven which was heated to 150°C degrees. After 10 minutes, remove the pie weights and bake it until it gets nice brown color.
After baking cool the cake down.
Put the raspberry mousse on the cold cake, then put blackberry topping. Decorate now, or wait for some time until the mousse solidifies. Put it into the fridge and wait for 5 hours. Then mousse cake should be ready.
Sorry for not posting more photos, this cake was spontaneous so I couldn’t take more photos.