Iced Berry Mousse Cake Recipe

In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.

In a saucepan, combine mixed berries and sugar. Cook over medium heat until berries are soft and syrupy. Remove from heat and let cool slightly.

Puree the cooked berries in a blender until smooth. Set aside.

In a mixing bowl, whip the heavy cream until soft peaks form. Add in the vanilla extract and 1/4 cup of the berry puree. Mix until well combined.

In a separate bowl, whisk together flour, powdered sugar, baking powder, and salt. Gradually add melted butter and mix until crumbly.

Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes or until golden brown. Let it cool completely.

In a small saucepan, heat the bloomed gelatin over low heat until melted. Remove from heat and let cool slightly.

Gradually mix the gelatin into the remaining berry puree.

Gently fold the berry mixture into the whipped cream mixture until well combined.

Pour the mousse mixture onto the cooled crust in the springform pan. Smooth the top with a spatula.

Place the cake in the refrigerator and let it set for at least 4 hours or overnight.

To serve, remove the side of the springform pan and slice the cake into wedges. Garnish with fresh berries if desired.