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Double Mousse Dome Cake (Zuccotto Cake)

Double Mousse Dome Cake (Zuccotto Cake)

This is a zuccotto (dome cake) with 2 layers of mousse inside - a no-bake cream cheese mousse with sweet and tart strawberries and blueberries, then a rich chocolate mousse.

Ingredients: 18 cm zuccotto cake

Sponge cake (Recipe ID: 2065534)
1
☆No-bake cream cheese mousse with strawberries and blueberries
Heavy cream
50 ml
Powdered gelatin
3 g
Water
1 1/2 tablespoons
Strawberries
80 g
Blueberries
30 g
Granulated sugar
35 g
Lemon juice
3 g
* Yogurt
20 g
* Cream cheese
100 g
Chocolate mousse
Chocolate
60 g
Milk
30 ml
Rum (optional)
a small amount
Powdered gelatin
2 g
Heavy cream
100 ml
Decoration
Heavy cream
200 ml
Sugar
15 g
Strawberries
as needed
Blueberries
as needed
Silver dragées
as needed
Powdered sugar
as needed
Diced almonds
as needed

Steps

1. Prepare the sponge cake. (Recipe ID: 2065534)
2. Slice the sponge cake into 4 layers.
3. Cut one layer into 4 strips and another into a smaller circle.
4. Line a bowl with plastic wrap and place 1 layer of the sliced sponge cake at the bottom. Line the sides with the 4 strips of cake.
5. Cover the bowl from Step 4 and the rest of the sponge cake with plastic wrap. Whip the heavy cream (for the cream cheese mousse) until it forms thick ribbons when the whisk is lifted.
6. Cut the strawberries in small pieces and combine with blueberries, granulated sugar, and lemon juice. Microwave at 500 W for 1 minute.
7. Combine the water and gelatin. Microwave at 500W for 30 seconds. Add the berry mixture from Step 6 and ingredients in a blender and blend. Blend in the heated gelatin afterwards.
8. Add the mixture from Step 7 into the whipped cream from Step 5 and mix thoroughly.
9. Pour in the batter from Step 8 into the bowl from Step 4.
10. Place the small circular sponge cake on top, cover with plastic wrap and chill in the fridge.
11. Let's make the chocolate mousse. Roughly chop the chocolate and combine with the milk. Microwave at 600 W for 1 minute and mix well.
12. Sprinkle in the powdered gelatin and mix well.
13. While letting the chocolate mixture cool, whip the heavy cream until it forms thick ribbons when the whisk is lifted.
14. Add the chocolate mixture into the whipped cream and mix thoroughly.
15. Take the cake from Step 10 out of the fridge, and pour in the mixture from Step 14.
16. Place the remaining sponge cake, cover with plastic wrap and chill in the fridge for about 1 to 1.5 hours to harden.
17. Remove from fridge, take off the plastic wrap and place the bottom of the mold on top.
18. Flip it over on a cake plate or a rack.
19. Add the sugar into heavy cream, whip until soft peaks form, and spread it around the cake.
20. Decorate with strawberries, blueberries and it's done.
21. My son decorated it into a Christmas cake using some meringue sweets. He has a surprisingly good taste!
22. The inside looks like this.
23. This is just a recipe for the no-bake cream cheese mousse with strawberries and blueberries. (Recipe ID: 2067335)

Story Behind this Recipe

I was determined to make a zuccotto cake for Christmas but only had a vague idea at first. So I created this by incorporating things that my son and husband like.