Cherry Mousse Dome Cake

The Cherry Mousse Dome Cake is an elegant, individual dessert that features layers of silky cherry mousse, sponge cake, and a glossy pink mirror glaze. Delicate and refined in both flavor and appearance, these dome-shaped cakes are perfect for special occasions, high tea, or plated desserts at dinner parties.

Why You’ll Love This Recipe

This dessert is all about refined texture and flavor: a light and creamy cherry mousse, a soft sponge cake base, and a shiny mirror glaze that turns each serving into a piece of art. These dome cakes are not only visually stunning, but also pleasantly light, making them a delightful way to end any meal. While they look complex, each step is manageable with some patience and planning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cherry mousse:

• Fresh or frozen cherries (pitted)
• Granulated sugar
• Lemon juice
• Gelatin powder or sheets
• Heavy cream (cold)

For the sponge cake base:

• Eggs
• Granulated sugar
• All-purpose flour
• Cornstarch
• Vanilla extract
• Salt

For the mirror glaze:

• Sweetened condensed milk
• White chocolate (finely chopped)
• Granulated sugar
• Water
• Gelatin
• Pink or red food coloring

For assembly:

• Fresh cherries (for topping)
• Dome silicone molds

Directions

1. Prepare the cherry purée: Simmer cherries with sugar and lemon juice, then blend until smooth. Stir in bloomed gelatin until dissolved.
2. Whip the cream: Beat cold heavy cream to soft peaks, then fold into the cooled cherry purée to create mousse.
3. Pour mousse into molds: Fill dome molds halfway with cherry mousse. Optionally, add a center insert (like cherry compote or jam), then top with more mousse.
4. Add sponge base: Cut cooled sponge cake into rounds and place on top of the mousse. Freeze until completely firm (minimum 4 hours or overnight).
5. Prepare mirror glaze: Bloom gelatin. In a saucepan, heat sugar, water, and condensed milk. Stir in white chocolate until melted. Add gelatin and food coloring. Cool to about 90°F (32°C).
6. Glaze the domes: Unmold frozen domes and place on a rack. Pour glaze over the domes in one motion. Let excess drip off.
7. Decorate: Top each dome with a fresh cherry or chocolate garnish. Refrigerate until ready to serve.

Servings and timing

• Servings: 6 dome cakes
• Preparation time: 45 minutes
• Cooking time: 20 minutes
• Freezing and glazing time: 4–6 hours minimum
• Total time: About 6–8 hours

Variations

• Berry blend: Use raspberries or strawberries along with cherries for a mixed berry mousse.
• Chocolate base: Replace sponge with a thin brownie or chocolate biscuit layer.
• Add crunch: Include a layer of crispy feuilletine or crushed cookies under the mousse.
• Liqueur twist: Add Kirsch or cherry liqueur to the mousse for an adult version.

Storage/reheating

Store the glazed dome cakes in the refrigerator for up to 3 days. They should be kept chilled until ready to serve. Do not microwave or reheat. These cakes also freeze well before glazing; prepare in advance, freeze solid, and glaze fresh before serving.

FAQs

Can I use canned cherries?

Yes, but choose those preserved in juice rather than syrup, and drain them before using.

How do I achieve a smooth mousse texture?

Ensure the purée is fully cooled before folding in the whipped cream, and mix gently to keep the mousse airy.

Do I need silicone molds?

Silicone dome molds are ideal for clean, easy unmolding. Metal molds may stick and damage the shape.

Why must the domes be frozen before glazing?

The glaze sets quickly upon contact with the frozen surface, ensuring a smooth and glossy finish.

Can I use a different glaze?

Yes, neutral glaze or chocolate glaze can be used, though mirror glaze is traditional for this dessert.

What if I don’t have a thermometer for the glaze?

Let the glaze cool for 10–15 minutes after preparation; it should feel warm but not hot to the touch before pouring.

How do I prevent bubbles in the glaze?

Strain the glaze through a sieve before pouring to remove air bubbles and any solids.

Can I color the glaze naturally?

Yes, beet powder or cherry juice concentrate can be used for pink tones, though results may vary.

Is this dessert gluten-free?

Yes, if made with a gluten-free sponge or base.

Can I store leftovers after glazing?

Yes, store in the fridge up to 3 days, but note that the glaze may lose some shine over time.

Conclusion

The Cherry Mousse Dome Cake is a dessert that marries sophistication with flavor. With its velvety mousse, tender sponge, and show-stopping glaze, this dessert is sure to impress guests and elevate any occasion. Though it requires patience and planning, the results are truly rewarding, making it a memorable finale to any meal.

Cherry Mousse Dome Cake

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A stunning and decadent cherry mousse dome cake with layers of fluffy sponge, smooth cherry mousse, and a glossy cherry glaze. This show-stopping dessert is perfect for special occasions and celebrations.

• Author: Emma Harper
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours (including chilling)
• Yield: 6 dome cakes 1x
• Category: Dessert
• Method: Chilling, Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1 1/2 cups pitted cherries (fresh or frozen)
• 1/4 cup granulated sugar (for cherry puree)
• 1 tbsp lemon juice
• 2 tsp gelatin powder
• 2 tbsp cold water
• 1 cup heavy whipping cream
• 1 tbsp powdered sugar (for mousse)
• 1/2 cup cherry jam or puree (for glaze)
• 1 tsp gelatin powder (for glaze)
• 2 tbsp water (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, beat eggs and sugar until light and tripled in volume.
3. Gently fold in sifted flour and salt, then melted butter. Spread onto prepared sheet and bake for 10–12 minutes. Let cool.
4. Cut sponge into rounds to fit the base of your silicone dome molds.
5. For the mousse: Cook cherries, sugar, and lemon juice until soft. Puree and strain.
6. Bloom 2 tsp gelatin in 2 tbsp cold water. Warm slightly and stir into cherry puree. Let cool to room temperature.
7. Whip cream with powdered sugar until soft peaks form. Fold into cherry puree to create mousse.
8. Fill molds with cherry mousse, press a sponge circle into each, and freeze for at least 4 hours or overnight.
9. For glaze: Heat cherry jam or puree. Bloom 1 tsp gelatin in 2 tbsp water, then stir into warm cherry mixture. Cool slightly.
10. Unmold frozen domes and place on rack. Pour glaze over each dome. Let set before serving.

Notes

• Use silicone dome molds for best results and easy release.
• For extra shine, add a touch of corn syrup or glucose to the glaze.
• Decorate with gold leaf, chocolate shards, or fresh cherries for an elegant finish.
• Domes can be made and frozen up to a week in advance; glaze before serving.

Nutrition

• Serving Size: 1 dome
• Calories: 320
• Sugar: 26g
• Sodium: 90mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg