This stunning layered dessert offers a symphony of textures and flavors—from a buttery almond crust to a tart berry gelée, silky white chocolate mousse, and a tender pistachio sponge dotted with raspberries. Topped with fresh berries and a light dusting of powdered sugar, this cake is both visually breathtaking and indulgently satisfying. It’s the ideal centerpiece for festive occasions or elegant summer gatherings.
Why You’ll Love This Recipe
This mousse cake is a true showstopper that combines fruity brightness, nutty undertones, and creamy sweetness in a balanced and sophisticated format. Each layer brings its own character—crisp, smooth, chewy, or juicy—making every slice a multi-dimensional delight. Despite its upscale appearance, it’s surprisingly achievable with thoughtful planning, and it can be made ahead, making it perfect for entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- almond flour
- melted butter
- maple syrup
For the Berry Layer:
- mixed berries (raspberries, blackberries)
- maple syrup
- lemon juice
- agar agar or gelatin
- water
For the White Chocolate Mousse:
- heavy cream
- white chocolate, chopped
- vanilla extract
- powdered sugar
For the Pistachio Layer:
- shelled pistachios, finely ground
- almond flour
- honey or agave
- egg whites
- baking powder
- chopped raspberries
Topping:
- mixed fresh berries (red currants, raspberries, blueberries)
- mint leaves
- powdered sugar for dusting
Directions
- Prepare the crust: In a bowl, mix almond flour, melted butter, and maple syrup until combined. Press the mixture evenly into the base of a springform pan. Refrigerate while preparing the next layer.
- Make the berry layer: In a saucepan, combine berries, maple syrup, lemon juice, and water. Simmer for a few minutes until soft. Stir in agar agar or gelatin and simmer for 2 more minutes. Blend the mixture until smooth, then pour over the chilled crust. Chill until firm.
- Prepare the white chocolate mousse: Heat a portion of the cream until warm and pour it over chopped white chocolate. Stir until melted and smooth. Let cool slightly. In a separate bowl, whip the remaining cream with vanilla and powdered sugar until soft peaks form. Gently fold into the cooled chocolate mixture. Pour over the set berry layer and refrigerate.
- Make the pistachio sponge: Preheat oven to 350°F (175°C). In a clean bowl, beat egg whites to soft peaks. Fold in ground pistachios, almond flour, honey or agave, baking powder, and chopped raspberries. Spread the mixture evenly on a lined baking sheet and bake for 10–12 minutes. Let cool completely.
- Assemble: Carefully layer the cooled pistachio sponge over the mousse layer in the pan. Press gently to ensure it adheres evenly.
- Chill: Refrigerate the assembled cake for at least 4 hours or overnight to allow all layers to set properly.
- Garnish and serve: Top with fresh berries, mint leaves, and a dusting of powdered sugar just before serving.
Servings and timing
Servings: Serves 8–10
Prep time: 45 minutes
Cook time: 15 minutes
Chill time: 4 hours minimum
Total time: 5 hours (including chilling)
Variations
- Chocolate base: Add cocoa powder to the crust for a chocolatey touch.
- Citrus twist: Add orange or lime zest to the mousse or pistachio sponge for added brightness.
- Nut-free option: Use sunflower seed flour and coconut flour as substitutes in the crust and sponge.
- Berry swap: Try strawberries, blueberries, or cherries for different flavor profiles.
- Liqueur infusion: Add a splash of berry liqueur to the berry layer for depth.
storage/reheating
Store the mousse cake covered in the refrigerator for up to 4 days. For the best texture, garnish with fresh toppings just before serving.
- Freezing: You may freeze the cake without the fresh fruit topping. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: Not applicable—this dessert is served chilled.
FAQs
Can I make this cake in advance?
Yes, this cake is ideal for making ahead. Prepare the day before and store chilled until ready to serve.
What can I use instead of agar agar?
Gelatin is a common substitute. Use according to package instructions to achieve a firm set for the berry layer.
Is it necessary to use a springform pan?
A springform pan makes layering and unmolding easier, but you can use a cake ring on a flat base or line a standard pan with parchment for easier removal.
Can I use frozen berries?
Yes, frozen berries work well for the compote and topping. Just thaw and drain excess liquid before using.
How do I get clean slices?
Dip a sharp knife in hot water and wipe clean between each cut to achieve neat layers.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free. Always check individual labels to ensure there is no cross-contamination.
Can I omit the pistachio sponge layer?
You can, but the pistachio layer adds texture and a visual contrast. If omitted, consider adding extra mousse or doubling the berry layer.
Can I use milk chocolate instead of white?
White chocolate provides a mild, creamy flavor that balances the berries. Substituting milk chocolate will make the dessert richer and more intense, changing the overall profile.
What is the texture of the berry layer?
It’s smooth and firm, similar to a soft jelly or gelée, offering a refreshing contrast to the mousse and sponge.
How do I store leftovers?
Cover the cake tightly and refrigerate. Consume within 3–4 days for best quality.
Conclusion
Berry Pistachio Mousse Cake with White Chocolate & Almond Crust is a captivating dessert that delivers a refined blend of flavors and textures. With its vibrant layers and elegant garnish, it’s perfect for celebrations, dinner parties, or simply impressing your guests with a homemade masterpiece. Each component is thoughtfully crafted, and together, they create a dessert that’s both indulgent and memorable.
Print
Berry Pistachio Mousse Cake with White Chocolate & Almond Crust
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (plus 4 hours chilling)
- Yield: 8 slices 1x
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: European
- Diet: Vegetarian
Description
A stunning layered mousse cake with a buttery almond crust, rich berry layer, creamy white chocolate mousse, and a light pistachio sponge with raspberries. Finished with fresh berries and powdered sugar, it’s a show-stopping dessert perfect for celebrations.
Ingredients
- 1 cup almond flour
- 2 tablespoons melted butter
- 1 tablespoon maple syrup
- 1 1/2 cups mixed berries (raspberries, blackberries)
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon agar agar or gelatin
- 1/4 cup water
- 1 cup heavy cream
- 4 oz white chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 3/4 cup shelled pistachios, finely ground
- 1/4 cup almond flour
- 2 tablespoons honey or agave
- 2 egg whites
- 1/4 teaspoon baking powder
- Handful of chopped raspberries
- 1/2 cup mixed fresh berries (red currants, raspberries, blueberries)
- Mint leaves
- Powdered sugar for dusting
Instructions
- In a bowl, mix almond flour, melted butter, and maple syrup. Press into the base of a springform pan. Chill until firm.
- In a saucepan, combine mixed berries, maple syrup, lemon juice, and water. Simmer for 3–4 minutes, then add agar agar and cook for 2 more minutes. Blend until smooth and pour over the crust. Chill until set.
- Heat a portion of the cream until warm and pour over white chocolate. Stir until smooth. Let cool slightly. Whip remaining cream with vanilla and powdered sugar, then fold into the white chocolate mixture. Pour over the berry layer and chill until set.
- To make the pistachio layer, beat egg whites to soft peaks. Fold in ground pistachios, almond flour, honey, baking powder, and chopped raspberries. Spread onto a baking tray and bake at 350°F (175°C) for 10–12 minutes. Cool completely.
- Cut pistachio sponge to fit and place over mousse layer. Press gently.
- Chill the entire cake for at least 4 hours or overnight.
- Before serving, top with mixed fresh berries, mint leaves, and a dusting of powdered sugar.
Notes
- Use gelatin as a substitute if agar agar is unavailable.
- The pistachio layer can be baked in advance and stored.
- For a nut-free version, use oat or coconut flour in the crust and sponge.
- Garnish just before serving to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 14g
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
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