Ingredients:
For the Genoise Sponge Cake:
.4 large eggs
.⅔ cup granulated sugar
.1 cup all-purpose flour
.2 tbsp cornstarch
.2 tbsp unsalted butter (melted)
.1 tsp vanilla extract
.2 tbsp warm water
For the Berry Mousse:
.1 ½ cups mixed berries (strawberries, raspberries, blueberries)
.⅓ cup granulated sugar
.1 tbsp lemon juice
.1 tsp gelatin (unflavored)
.1 cup heavy cream
.2 tbsp powdered sugar
For the Berry Jam Layer:
.½ cup berry jam (store-bought or homemade)
.1 tbsp lemon juice (optional, for tartness)
For Garnish:
.Fresh mixed berries
.Powdered sugar
Instructions:
1. Make the Genoise Sponge Cake:
1.Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2.In a heatproof bowl, whisk the eggs and sugar together. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture is warm to the touch and the sugar is dissolved.
3.Remove from the heat and use an electric mixer to beat the mixture on high speed for about 5 minutes, or until it becomes thick, pale, and triples in volume.
4.Gently fold in the sifted flour and cornstarch, followed by the melted butter, vanilla extract, and warm water.
5.Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until the cakes are golden and spring back when touched.
6.Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Berry Mousse:
1.In a small saucepan, cook the mixed berries, sugar, and lemon juice over medium heat for about 10 minutes, until the berries break down and become syrupy.
2.In a separate small bowl, dissolve the gelatin in 1 tbsp of water and let it sit for 5 minutes. Stir the gelatin into the warm berry mixture until dissolved.
3.Allow the berry mixture to cool.
4.In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the cooled berry mixture into the whipped cream to create the mousse.
3. Assemble the Cake:
1.Place one of the Genoise sponge layers on a serving plate and spread a thin layer of berry jam over the top.
2.Spread a generous layer of the berry mousse on top of the jam.
3.Place the second sponge cake layer on top and repeat with another layer of berry jam and mousse.
4.Optionally, apply a thin layer of mousse around the outside of the cake for a “naked cake” look.
4. Garnish & Serve:
.Garnish the top of the cake with fresh mixed berries and a light dusting of powdered sugar.
.Chill the cake for at least 2 hours before serving to allow the mousse to set.
