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Fresh berry cream cake served on a plate
Light and refreshing fruit cake

Fresh Berry Cream Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
This cake is all about airiness: the sponge relies on whipped eggs, while the filling depends on whipped cream for structure. The gelatin here isn't meant to create a rubbery texture, but just enough to stabilize the mousse so it slices beautifully.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 5 hrs
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Springform pan (9-inch)
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Bake a sponge cake using the eggs, sugar, and flour. Let it cool completely.

Tip: The air bubbles in the beaten eggs are what make the cake rise, so fold gently—don't deflate them!
2 ✓

Bloom the gelatin in a small amount of water, then warm gently to dissolve (do not boil!). Whip the heavy cream, then slowly drizzle in the lukewarm gelatin while whisking.

Tip: Gelatin dissolves above 140°F, but boiling destroys its setting power.
3 ✓

Fold the berries into the cream, spread over the sponge cake, and refrigerate for 3-4 hours.

Tip: During chilling, the gelatin network sets, trapping the water and air bubbles.

Recipe FAQ

Why is my mousse lumpy?
You likely poured the warm gelatin into the cold cream too quickly, causing it to set instantly in tiny chunks (thermal shock). Pour it in a thin stream while whisking!

Ingredients

  • 3 large Eggs
  • 1/2 cup Granulated Sugar
  • 3/4 cup All-Purpose Flour
  • 1 1/4 cups Heavy Cream
  • 1 packet (0.25 oz) Unflavored Gelatin
  • 2 cups Mixed Berries (Fresh or Thawed)