We all have those days when we need a little pick-me-up. When life gets busy or stressful, I’ve found that baking can be the perfect way to shift my mood and focus on creating something delicious. This French blackcurrant mousse cake has become my go-to recipe whenever I need a reliable kitchen project with impressive results.
I love blackcurrants for their bold, slightly tart flavor that adds complexity to desserts. This particular cake strikes a perfect balance between the fruit’s natural tanginess and just the right amount of sweetness. The contrasting textures—from the crust to the smooth mousse—make each bite interesting and satisfying.
I first tried this recipe during a weekend trip to Paris and have been making it ever since. It’s elegant enough for special occasions but simple enough for when you just want to treat yourself. The deep purple color always makes for a beautiful presentation that’s sure to impress guests.
Ready to make this blackcurrant mousse cake?
FAQ: Gâteau au Cassis
Can I substitute cassis puree?
Yes, raspberry or blackberry puree works well.
How do I store leftover mousse cake?
Refrigerate covered for up to 3 days.
Can this cake be frozen?
Yes, freeze before decorating; thaw overnight in the refrigerator.
Why is my mousse runny?
Check that gelatin was properly dissolved and fully chilled overnight.
Can I skip the edible flowers?
Yes, decorate with fresh berries instead.
Can I use low-fat cream cheese?
It is possible but may affect the mousse texture significantly.
Step-by-Step Guide to Making French Blackcurrant Cake
Make the Blackcurrant (Cassis) Puree:
Rinse and remove stems from fresh blackcurrants, or slightly thaw frozen berries.
Place blackcurrants and water in a saucepan over medium-low heat.
Cook gently, stirring occasionally, until berries soften (5-7 minutes).
Blend the cooked berries until smooth using a blender or immersion blender.
Strain through a fine mesh sieve to remove seeds for a smoother puree (optional).
Cool the puree completely before use.
Make the Crust:
Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of an 8-inch springform pan.
Refrigerate the crust for at least 30 minutes to set.
Make the Mousse:
Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle gelatin evenly over it. Set aside for 5 minutes to bloom.
In a separate bowl, beat cream cheese until smooth, then add sugar and beat until fluffy.
Gently fold in whipped cream until completely incorporated.
Microwave gelatin for about 10 seconds until liquid. Quickly whisk gelatin into the cream cheese mixture until smooth.
Divide mousse equally into three bowls. Keep one plain. Add 50 grams of cassis puree to one bowl and 100 grams to the third bowl (or 40 and 80 grams for a less tart flavor).
Layer mousse in the crust: first plain mousse, then lighter cassis mousse, swirling gently for an ombré effect. Finish with the darker mousse, smoothing the top evenly.
Refrigerate overnight.
Decorate the Cake:
Sprinkle 3 grams gelatin powder over 1 tablespoon water; let sit 3 minutes.
In a saucepan, boil remaining 3 tablespoons water with sugar until dissolved. Add gelatin mixture, stirring until completely dissolved.
Cool glaze slightly, then carefully arrange edible flowers atop the mousse.
Spoon glaze gently over flowers and mousse.
Chill cake for at least 2 hours before serving.
Gâteau au Cassis: French Blackcurrant Mousse Cake
- Total Time: 50 minutes plus overnight chilling
- Yield: 8 slices 1x
Description
There’s something magical about the deep, intense flavor of blackcurrants. This French-inspired mousse cake captures their perfect balance of tart and sweet in a gorgeous dessert that’s no-bake and super-simple to make.
Ingredients
For the Blackcurrant (Cassis) Puree:
- 2 cups (300 grams) fresh or frozen blackcurrants
- 2 tablespoons water
For the Graham Cracker Crust:
- 1 1/2 cups (150 grams) graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
For the Cassis Mousse:
- ? cup (150 grams) cream cheese, room temperature
- 1/4 cup (50 grams) sugar
- ? cup (200 grams) whipping cream, whipped to stiff peaks
- 5 grams gelatin powder
- 2 tablespoons water
- 1/2 cup (150 grams) cassis puree (120 grams for milder flavor)
For Decoration:
- Edible flowers
- 3 grams gelatin powder
- 4 tablespoons water (divided)
- 1 tablespoon sugar
Instructions
Make the Blackcurrant (Cassis) Puree:
- Rinse and remove stems from fresh blackcurrants, or slightly thaw frozen berries.
- Place blackcurrants and water in a saucepan over medium-low heat.
- Cook gently, stirring occasionally, until berries soften (5-7 minutes).
- Blend the cooked berries until smooth using a blender or immersion blender.
- Strain through a fine mesh sieve to remove seeds for a smoother puree (optional).
- Cool the puree completely before use.
Make the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of an 8-inch springform pan.
- Refrigerate the crust for at least 30 minutes to set.
Make the Mousse:
- Place 2 tablespoons of water in a small microwave-safe bowl and sprinkle gelatin evenly over it. Set aside for 5 minutes to bloom.
- In a separate bowl, beat cream cheese until smooth, then add sugar and beat until fluffy.
- Gently fold in whipped cream until completely incorporated.
- Microwave gelatin for about 10 seconds until liquid. Quickly whisk gelatin into the cream cheese mixture until smooth.
- Divide mousse equally into three bowls. Keep one plain. Add 50 grams of cassis puree to one bowl and 100 grams to the third bowl (or 40 and 80 grams for a less tart flavor).
- Layer mousse in the crust: first plain mousse, then lighter cassis mousse, swirling gently for an ombré effect. Finish with the darker mousse, smoothing the top evenly.
- Refrigerate overnight.
Decorate the Cake:
- Sprinkle 3 grams gelatin powder over 1 tablespoon water; let sit 3 minutes.
- In a saucepan, boil remaining 3 tablespoons water with sugar until dissolved. Add gelatin mixture, stirring until completely dissolved.
- Cool glaze slightly, then carefully arrange edible flowers atop the mousse.
- Spoon glaze gently over flowers and mousse.
- Chill cake for at least 2 hours before serving.
Notes
Ensure gelatin is fully dissolved to avoid lumps.
Allow each mousse layer to set slightly if you prefer distinct layers.
Use full-fat cream cheese for optimal consistency.
Homemade cassis puree can be stored refrigerated for up to 1 week or frozen for up to 6 months.
- Prep Time: 50 mins
- Chilling Time: Overnight
- Category: Dessert
- Method: No-Bake
- Cuisine: French American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
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Obsessed with this cake, I have made it twice in the last two weeks. So delicious, easy, and unique!
Wow, this is such an incredibly good cake, and it looks pretty too!
Kinda rustic, really good. The crust is awesome!
Also, thank you for the post. I had one of these days yesterday. Now scrolling for recipes to use up my excess blackcurrants, can’t wait to test it out, looks delicious and just what I need
Thank you for this post today. I was having one of those days where I just felt alone and miserable. I know this feeling will pass, but for today, I just go with it. Then I read this post. Parts of it seemed to echo my thoughts. And then I realize, for today, I’m not alone and it’s okay. Oh! Loved the recipe too!