Raspberry Mousse Cake with Summer Berries

INGREDIENTS

Edible silver or gold leaf and mint strips

1 tsp

Lemon, zest

250 g

Medley of berries, frozen

250 g

Raspberries, frozen

Egg whites

Eggs, large

1 tbsp

Lemon juice

150 g

Castor sugar

1 cup

Plain flour

1/4 tsp

Salt

1 cup

Sugar

1 tsp

Vanilla extract

2 tbsp

Butter, unsalted

300 milliliters

Heavy whipping cream

1 1/4 tsp

Gelatin, powdered

5 tbsp

Creme yvette liquor

packet And ¼ teaspoon of powdered gelatin, soaked in 3 tablespoons of crème yvette for 5 minute

Large baking sheet

Red currents, white currents, blueberries, raspberries, blackberries

A deep, 8-inch loose-base cake tin, lightly oiled