Cranberry Mousse Cake
4 servings
240 minutes
Cranberry mousse cake is an exquisite dessert of Russian cuisine that combines airy sponge cake, delicate creamy mousse, and vibrant cranberry jelly. Cranberries, known for their health benefits and refreshing tartness, give the cake a rich flavor with a subtle sweet-sour harmony. This cake evokes winter Russian evenings when cranberries became an integral part of home treats. The light mousse provides tenderness while the berry jelly adds a lively texture. Served chilled, it is perfect for celebrations and cozy gatherings. The finishing touch is soaking the sponge with cognac, which adds depth to the flavor. Such a dessert not only pleases the eye but also brings joy with every bite, leaving a long-lasting pleasant aftertaste.
1
For the sponge cake, beat the egg whites to peaks, adding sugar one spoonful at a time. Once all the sugar is added, without turning off the mixer, add the yolks one by one.
- Sugar: 200 g
- Chicken egg: 3 pieces
2
Sift starch and flour into the egg batter, gently mix with a silicone spatula. Place 6-10 heaping tablespoons of batter into a greased mold (depending on the shape). Level it out and bake 2 sponge cakes. We only need one sponge.
- Potato starch: 100 g
- Wheat flour: 100 g
3
For the jelly, mix cranberries with sugar, pour in water, and boil for 5-10 minutes. Drain most of the water, boil the berries again, and puree. Add gelatin to the juice and stir until dissolved. Cool.
- Fresh cranberries: 300 g
- Sugar: 200 g
- Water: 2 tablespoons
- Gelatin: 20 g
4
For the mousse, soak gelatin in water (2 tablespoons) and, when it swells, dissolve it in warm cranberry puree. Cool down. The cream and puree should be at the same temperature - cold.
- Gelatin: 20 g
- Water: 2 tablespoons
- Cranberry puree: 100 g
5
Whip the cream, add powdered sugar and vanilla in parts, and whip again. Add cranberry puree to the fluffy cream, not all, just part, depending on the color we want (more puree — brighter cream color). Whip. Chill.
- Heavy cream 35% fat: 500 ml
- Icing sugar: 3 tablespoons
- Cranberry puree: 100 g
6
Soak the cake with cognac, water, and sugar. Place a ring around the cake and spread part of the cream. Smooth it out and refrigerate for 15-20 minutes.
- Sugar: 200 g
7
Pour a layer of jelly, put the cake in the fridge. Spread cream on the jelly, and pour jelly again as the last layer. Chill. Decorate.
- Gelatin: 20 g
