Today we are going to make a very delicious, light and lovely mousse cake.

This two-layered cake has a chocolate joconde sponge as a base and is covered by a violet mirror glaze.

Inside it has a blackberry mousse layer and a yogurt mousse layer. Overall, it is not sugary, it has fine fresh fruit-berry aroma, light taste with a touch of creamy softness of yogurt layer and a mouthwatering fluffy texture.

Glaze has a condensed milk in its base and will add some fine sweetness to balance the taste.

Ingredients for the blackberry mousse:

Ingredients for the italian merengue:

Italian meringue procedure:

Directions for the blackberry mousse:

  1. Make the italian meringue.
  2. Place the leafs of gelatin in a cold water.
  3. Press the blackberries through a sieve using the back of a spoon to get a puree (appx. 200 g).
  4. Squeeze the gelatin leafs, put them in a cup or a small bowl and heat in a microwave for several seconds to melt them (be careful not to overheat!).
  5. Take some part of the blackberry puree, around 70 g, and heat it to 40°C (104°F) than add the gelatin. Stir well to blend it completely. Add the rest of the puree, stir well.
  6. Whip the heavy cream into soft peaks.
  7. Add the lemon juice (strain it) to the puree.
  8. Add the meringue, fold it gently into the puree.
  9. Add the whipped cream, fold it gently, we don’t want the mixture to deflate.
  10. Put the mousse into a pastry bag with a round nozzle (or simply cut the corner of a pastry bag if you use disposable plastic bags).
  11. Pour the mousse into a round silicone mold (18 cm in diameter, 5 cm high). Start from the middle and go to the sides, pouring a spiral. Than stir a bit the mousse with a silicone spatula, moving it gently to insure that the mousse is evenly distributed, which means that the surface and sides of the cake will be perfect. Fill the mould to the middle.
  12. Cover with a plastic wrap and sent to a freezer for 2 hours, this layer should be set and firm before we can add another one.

Ingredients for the joconde sponge:

Directions for the joconde sponge cake (biscuit joconde):

  1. Mix together the almond flour, sugar powder, salt, cacao and flour in a mixer bowl.
  2. Add the eggs a little at a time. Mix well at medium speed after each addition. Mix until light and smooth.
  3. Whip the egg whites with the sugar until they form firm, glossy peaks.
  4. Gently fold the egg mixture into the whipped egg whites.
  5. Fold in the melted butter.

Baking joconde sponge:

Ingredients for the yogurt mousse:

Directions for the yogurt mousse:

Ingredients for the mirror glaze:

Directions for the mirror glaze:

Glazing the cake with the mirror glaze.

More Mousse Cake Recipes: