Trio fruit cake - recipe with step-by-step photos

Ingredients for the dough layers:

• 3 eggs
• 3 spoons with sugar
• 3 spoons with flour
• a bit of salt

Ingredients for the pear mousse:

• 3 pears
• 150 grams of fresh cream
• 150 milliliters of yogurt
• 30 milliliters of water
• 20 grams of sugar
• 3 grams of gelatin

Ingredients for the blueberry mousse:

• 250 grams of blueberries
• 250 grams of mascarpone cheese
• 100 grams of fresh cream
• 3 spoons with sugar
• 3 grams of gelatin

Ingredients for the pomegranate jelly:

• the juice from 1 pomegranate
• 1 teaspoon with sugar
• 0.5 grams of gelatin

Prepare the dough layers:

Beat the egg yolks with the sugar until they double the volume. Mix in the flour.

Separately beat the egg whites until forms stiff peaks.
Incorporate the beaten egg whites into the egg yolks and divide the dough in two equal parts.
 

Make two round shapes on a baking paper sheet and put it in the oven at 180 Celsius degrees for 15 minutes or until done.

Let them cool!

Prepare the pear mousse:

Put the gelatin sheets in cold water.

Clean and chop the pears. Put them in a pan together with the water and the sugar. Let them simmer for a few minutes until soft.

When ready, put the pot aside and mash the fruit with a blender.

While still warm, add the hydrated gelatin and mix until well incorporated. Let the composition cool.

Meanwhile beat the fresh cream and when ready incorporate the yogurt.

Mix the cream / yogurt composition with the blended cold pears and put it aside.

Prepare the blueberry mousse:

Hydrate the gelatin sheets.

In a pot, add the blueberries and the sugar and let them simmer for a few minutes.

Put the pot aside and strain the syrup. While still warm, incorporate the hydrated gelatin and mix until well dissolved. Let it cool.

Meanwhile, beat the fresh cream and when ready mix it with the mascarpone cheese.

Add the cold blueberry syrup over the cheese/cream composition and mix until well incorporated.

Put it aside.

Prepare the pomegranate jelly:

Hydrate the gelatin sheet.

In a pot add the pomegranate juice and 1 teaspoon with sugar and simmer for a few minutes.

Strain the juice and while warm add the hydrated gelatin and mix until dissolved.

Assembling the cake:

On a plate add a detachable circle. In the circle add one layer of dough then half of the blueberry mousse and put it in the fridge for 40-60 minutes to settle.

Take out from the fridge and above the blueberry mousse, add half of the pear mousse. Put it back in the fridge for another hour.

Take out from the fridge and put another layer of dough. Then repeat the steps above for the other halfs of the blueberry and pear mousse.

When the last layer of mousse is settled, add the pomegranate jelly and put it back in the fridge over night.

The next day, take out the cake from the circle using a sharp knife to detach it.

You can decorate the cake with fruits, flowers, chocolate.

Enjoy!