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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.

Ingredients

Scale
  • 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)

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.

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