Cherry Mousse Cake: A Step-by-Step Homemade Recipe with Photos

Cherry mousse is the perfect filling for a vanilla or chocolate-flavored birthday cake. Using our simple step-by-step recipe, you can create a delicate, airy mousse at home, just like a professional pastry chef.

Cherry Mousse: A Simple Step-by-Step Recipe

Nutritional value per serving

210 kcal

Proteins: 15.5 g
Fats: 6.8 g
Carbohydrates: 18.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours 20 minutes
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 2

Mousse cake fillings can be roughly divided into categories based on the type of base:

with a protein base (on meringue);
with a cream base;
with semolina;
on chocolate;
on a custard base.

We've previously discussed how to cook at home:

All layers are delicious in their own way, but today we're offering you a tutorial on how to make a delicious cherry mousse with a custard base. This recipe offers several significant advantages over mousses made solely with gelatin, as custard cherry mousse:

does not melt without refrigeration and retains its structure;
has a brighter and richer taste;
Pairs perfectly with both sponge cake layers (vanilla or cocoa) and concentrated berry layers.

Cherry mousse for the cake layer is best made with fresh cherries, but in winter, it's quite possible to make the recipe using frozen cherries. The key is to defrost the cherries properly to preserve their juices.

Please note! The recipe contains enough ingredients to make a two-layer cherry mousse for a 20 cm cake.

Homemade cherry mousse

Cherry Mousse Cake – A Simple Recipe with Step-by-Step Photos

Ingredients

Servings

Cherry

465 G
Sugar

154 G
Egg C1

1 pcs
White chocolate

77 G
Cream 33%

387 G
Gelatin

45.5 G
Water

77 G

Preparation

Step 1

To make the cherry mousse for our cake, we begin by preparing the custard base. To do this, whisk together 1 large egg yolk and 77 grams of sugar in a heavy-bottomed saucepan.

Step 2

Add 50 grams of hot high-fat cream to the mixture and stir until smooth.

Keep in mind that we will need the remaining 310 grams of cream well chilled!

Step 3

Place the saucepan over medium heat and gradually bring to a boil, stirring constantly. The mixture will thicken slightly, like a creamy sauce.

Step 4

While still hot, add the custard base to the white chocolate and stir until completely melted and smooth. For a more uniform texture, you can blend the mixture with an immersion blender.

We use confectionery callets, but you can also use classic natural white chocolate without additives (it is important that the chocolate mass contains cocoa butter).

Step 5

Dissolve 15.5 grams of instant gelatin in 77 grams of water and let it sit for about 10 minutes.

Step 6

Next, prepare the cherry base. Combine 465 grams of pitted cherries with 77 grams of sugar in a small saucepan.

Step 7

Place on the stove and bring to a boil. After simmering for about 5 minutes, remove the cherries from the heat.

Step 8

Strain the mixture through a sieve and rub with a spatula to achieve maximum homogeneity of the mousse.

The cherry skins will remain in the sieve, so there will be quite a bit of waste. But the key is to get as much of the pureed berry pulp into the juice as possible.

Step 9

Add the previously prepared custard base to the hot cherry mixture and mix thoroughly with a whisk until smooth.

Step 10

Beat cold 33% cream with a mixer until soft, stable peaks form.

Step 11

Heat the hardened gelatin until it becomes liquid again and add it to the berry mixture, mixing well with a whisk.

Step 12

Add whipped cream to the berry-gelatin mixture, cooled to room temperature (not hot!), and mix until smooth.

Step 13

Pour the finished cherry mousse into two 20cm diameter molds, as our recipe calls for making a cake layer. However, if you simply want to make a delicious cherry dessert, you can pour the mixture into clear glasses.

This mousse should be refrigerated for about 4 hours. Only when the gelatin has completely set can the layer be transferred to the freezer for longer storage.

Step 14

Even after freezing, the choux mousse remains elastic and tender, and without the use of additional dyes, it has a bright shade, as in the photo.

You can use this layer in almost any sponge mousse cake recipe, but the most wonderful combination is, of course, cherries and chocolate. Therefore, we also recommend learning how to make it at home. excellent chocolate sponge cake.

And for children you can also prepare a healthy one cottage cheese and berry mousse dessert, taking one of our recipes as a basis and adding ripe cherries.