Raspberry-Blueberry Mousse Cream Cake (Niilo's birthday cake)

Prepare springform cake pan

5 Eggs, Sugar, Potato starch-flour-baking powder
mix all in equal portions.

Pour Sugar into Eggs and Whisk well

See the volume and the color of the whisked eggs and sugar?

Flour mix and a sieve

Sieve flour-starch-baking powder mixture and fold.

Pour batter into the prepared baking pan/tin.

Bake in the oven for about 40 -50 mins (check instructions)

Sponge Base 


Ingredients:

1 Glass of Egg (5 eggs)
1 Glass of Sugar
1/3 Glass of Potato starch }
2/3 Glass of Flour             } sieve together
1 tsp of Baking Powder     }

Method:

• Preheat the oven for 180°C (360 °F)
• Prepare a 9 inch/24 cm springform pan (butter and breadcrumbs or butter and flour) 
• Whip eggs and sugar until fluffy (very light yellow almost double in volume)
• Sieve in the flour into the egg batter and fold in until well mixed.
• Spoon the batter into the prepared cake pan and bake for about 40-50 mins depending on oven type (if fan assisted reduce temperature by about 5°C or about 30 °F)

Frozen berries waiting to be melted with sugar

Blended berries placed back into heat to dissolve gelatin.

Cooled (lukewarm) berries mixture folded into whipped cream.

Raspberry-Blueberry Mousse


Ingredients:


1 1/2 dl frozen Raspberries
1 dl frozen blueberries (I used wild blueberries/ bilberries)
1 1/2 sheet of gelatin (if using Dr. Oetker brand then two sheets since they are shorter for some reason)
3 tablespoon of sugar
3 dl of whipping cream
1 tsp if vanilla sugar

Method:

• Soak the gelatin sheets in cold water.
• Heat the berries with sugar until melted but not boiling.
• In a large mug (use the ones that were provided by the stick blender you've purchased) blend the berries but not too much.
• Put berries back to stove to medium.
• Place the soften gelatin sheets until dissolves into the berry mix.
• Leave the berry-gelatin mix aside to cool.

• In a large bowl place whipping cream and vanilla sugar.
• Whip the cream until peak
• Fold in the berry-gelatin mixture until it's evenly mixed
• Place the mixture in the fridge until cake is cool enough to be put together.

Slap on half the portion of berry-mousse
onto the milk moisten sponge base

Top up with another layer of sponge base
(don't forget to moisten with milk) and then add the
remaining berry mousse on to the base before topping it off with
the final layer of sponge.

I used a large tip basketweave to spread the
cream on to the cake.

Notice how messy it looks now? Don't worry...

This is the finished result. And it's not quite done yet.

I wanted to make a cartoony sky and grass look
with a road to split the two sides.
Hence I used a spoon to make the shape in the middle
to split the colors.

Now you get an idea what it looks like once the colored cream
is spread.

I placed the fondant road on top of the cake.

Added the car to check what it looks like later =D.

The finished product.

To Decorate the cake

500 ml of milk         }

1 tsp of vanilla sugar} mix together

550 ml of Whipping cream

Assorted food coloring (Wilton food coloring was used in this picture)

2 tsp of vanilla sugar

2-3 Tbs of Sugar

Notes: You only moisten the cake once you've put it in place not before transferring. The reason is that if you were to moisten it before transferring the cake, it will be too soft and there is a greater risk for you to break the sponge cake.