6 sheets of gelatin, bloomed in 1 cup water, strained
1 cup white chocolate
Purple food coloring
Instructions
Make the cake: Preheat oven to 350 degrees. Line 2 eight-inch cake pans with nonstick spray and a parchment circles.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt. Add butter, milk and vanilla and beat for 2 minutes. Add egg whites, strawberry puree and food coloring and beat for 2 minutes. Split batter between two pans and bake for 20 to 25 minutes. Set aside to cool.
Prepare the puree layr: In a small bowl, sprinkle gelatin over water. Stir to combine and set aside.
In a medium sized bowl, combine raspberry puree and prepared gelatin. Pour into an 8-inch cake pan or silicone mold and refrigerate until set, approximately 4 hours.
Make the blueberry mousse layer: In a small bowl, combine lemon juice and gelatin. In a medium saucepan, combine blueberry puree, sugar and gelatin mixture until gelatin dissolves, approximately 4 minutes. Remove from heat and transfer to a bowl to cool.
In a large bowl, fold the cooled blueberry mixture into the whipped cream and set aside.
Assemble the cake: Place the strawberry cake layer in the lined cake pan. Pour a layer of blueberry mousse over the cake, just to cover the entire layer. Place prepared and set raspberry puree layer over the cake and mousse, and then cover entirely with the remaining blueberry mousse. Place in the refrigerator and set until firm, approximately 2 hours.
Make the blackberry glaze: In a small saucepan, combine water, sugar and sweetened condensed milk. Heat on medium-high and bring to a boil. Remove from heat and stir in gelatin mixture until combined.
Pour glaze mixture over white chocolate in a large bowl. Blend with an immersion blender and pour through a fine sieve. Add desired amount of purple food coloring to glaze, and cool to 96 degrees. Pour over set cake and allow glaze to dry. Trim drippings off the cake and serve. Cake will keep up to 4 days refrigerated.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2017/12/27/berry-mousse-cake/