Light as air, delicately sweet, and bursting with fresh berry flavor — this stunning layer cake pairs fluffy genoise sponge with a smooth, creamy berry mousse. A showstopper for any celebration!

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🧁 Genoise Sponge Ingredients:

• 4 large eggs 🥚

• ¾ cup (150g) granulated sugar 🍬

• ¾ cup (90g) all-purpose flour 🌾

• ¼ cup (60g) unsalted butter, melted 🧈

🍓 Berry Mousse Ingredients:

• 2 cups mixed berries (strawberries, raspberries, blueberries) — fresh or frozen 🍓

• ½ cup (100g) granulated sugar 🍬

• 1 tbsp lemon juice 🍋

• 2 tsp gelatin powder 🌿

• 1 cup (240ml) heavy cream 🥛

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👩‍🍳 Instructions:

1. Prepare the Genoise Sponge:

• 🔥 Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

• In a large bowl, beat the eggs and sugar together using a mixer until tripled in volume and pale (about 8–10 minutes).

• Gently sift and fold in the flour in batches, being careful not to deflate the batter.

• Slowly fold in the melted butter until just incorporated.

• Divide the batter evenly between the two pans and bake for 20–25 minutes.

• Let the cakes cool completely on a wire rack.

2. Make the Berry Mousse:

• In a saucepan, combine berries, sugar, and lemon juice. Simmer until sugar dissolves and berries soften (5–7 minutes).

• Blend the mixture and strain through a fine sieve to remove seeds.

• Bloom gelatin in 2 tbsp cold water for 5 minutes, then stir it into the warm berry puree until fully dissolved. Let cool to room temperature.

• Whip the heavy cream to stiff peaks. Once the berry puree is cool, gently fold in the whipped cream to create a smooth mousse.

3. Assemble the Cake:

• Place one genoise layer on a serving plate. Spread half of the berry mousse over it.

• Add the second cake layer and top with the remaining mousse.

• Smooth the top and sides, if desired, or leave as a naked cake.

• Chill in the fridge for at least 4 hours, or until set.

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✨ Optional Garnish:

Top with fresh berries, edible flowers, or a dusting of powdered sugar for an elegant finish.

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💡 Tips:

• For extra stability, chill each mousse layer briefly before adding the next.

• Want more texture? Add chopped berries between layers for a burst of freshness.