Strawberry and Blueberry Mousse Cake

I have a lot of frozen strawberries and blueberries from Costco and I thought that the best way to use them is to make a mousse cake. :) The strawberry and blueberry has complementary colors. The strawberries gave a really soft pink and the blueberry gave a really subtle purple.

For this cake, I have used 2 layers of vanilla sponge cakes, a layer of strawberry mousse, and a layer of blueberry mousse. I used clear glaze to decorate the cake, but the mousse hadn't really set yet when I poured the glaze. The result is this 3-D looking cake glaze. :p

Recipe for the Blueberry & Strawberry Mousse:

1 cup blueberry/strawberry puree

3 tbs sugar

1 packet gelatine powder

1/4 cup water

1/2 cup heavy cream

In a blender, puree the blueberries and then add sugar. Continue blending for a few seconds to make sure that all the sugar dissolves. Then, sprinkle the gelatine powder over the water and let it bloom for about 5 minutes. Heat the gelatine for 15 seconds at 50% power in the microwave. Once the gelatine is melted, pour it slowly to the puree while stirring it continuously. Whipped the heavy cream to soft peaks. Fold the whipped cream into the puree. Once done, pour into the cake ring/springform pan used to make the mousse cake.

Follow the same steps for the strawberry mousse.

You can use any type of sponge cake that you like for this cake. In my opinion, the lighter the cake, the better it is. It is also good to brush the sponge cake with some simple syrup mixed with a little orange liqueur to add some texture to the taste.