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Decadent Berry Cloud Cake With Tangy Lemon Mousse: Your Blissful Ultimate Summer Indulgence

This refreshing Berry Cake features layers of moist yellow cake, fluffy homemade lemon mousse, and a medley of fresh berries. It’s a light, fruity, and elegant dessert perfect for any spring or summer occasion.

Ingredients

Scale
  • 1 baked yellow cake (baked in three 8-inch round pans)
  • 2 cups fresh raspberries (about 12 ounces)
  • 2 cups fresh blueberries (about 12 ounces)
  • 2 cups fresh blackberries (about 12 ounces)
  • 16 ounces fresh strawberries
  • 6 large eggs
  • 1 cup + 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest
  • 1/2 cup fresh lemon juice (3–4 lemons)
  • Pinch of salt
  • 1 cup heavy whipping cream

Instructions

  1. Prepare yellow cake using a homemade recipe or box mix. Divide batter into three 8-inch round cake pans and bake at 350°F (175°C) for 16–22 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.
  2. To make the lemon mousse, bring a saucepan with a few inches of water to a simmer. In a heat-proof bowl, whisk 3 whole eggs, 3 egg yolks, 1 cup sugar, lemon zest, lemon juice, and a pinch of salt.
  3. Place the bowl over the simmering water and stir constantly for about 15 minutes until slightly thickened. Remove from heat and let cool for 15 minutes. Cover with plastic wrap and refrigerate for 1–2 hours until chilled.
  4. Beat the 3 reserved egg whites until foamy. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold into the chilled lemon mixture.
  5. In a separate bowl, beat heavy cream until stiff peaks form. Fold into the lemon mixture. Chill mousse for at least 30 minutes before assembling the cake.
  6. Wash and dry all berries. Slice strawberries.
  7. Place one cake round on a serving plate. Spread 1/2–2/3 cup lemon mousse on top, leaving a 1-inch border around the edges. Top with assorted fresh berries.
  8. Repeat with remaining layers. Chill cake for at least 30 minutes before serving.

Notes

  • Use only fresh berries for the best texture and flavor.
  • The lemon mousse can be made up to 5 days in advance and stored in the fridge.
  • Make sure the mousse is fully chilled before using to ensure proper consistency.
  • Leave a border of uncovered cake around each layer to prevent berries from sliding off.
  • The assembled cake should be refrigerated until ready to serve for best results.

Nutrition

Find it online: https://fiteatshub.com/decadent-berry-cloud-cake-with-tangy-lemon-mousse-your-blissful-ultimate-summer-indulgence/