Cake "Excelent"
Prep time
Cook time
Total time
I made this cake for my birthday, which is March 28, so you can imagine how late i am ... but I hope is gonna be welcomed anyway!
Recipe type: desert
Cuisine: Romanian
Serves: 12
  • 1 package Betty Croeker cake mix (plus 3 eggs, 125 ml and 250 ml milk oil)
  • or a classic sponge from 6 eggs, 6 tablespoons sugar 6 tablespoons flour. The recipe is on my website here:
  • Cream filling:
  • 1 package Philadelphia cream cheese 250gr
  • 5 g gelatin
  • 250 ml cream (35% fat) (1 cup)
  • 100g white chocolate ( 3 oz)
  • 1 teaspoon vanilla
  • Berry Mousse:
  • 300 gr berries
  • 3 tablespoons sugar
  • 2 tablespoons yogurt
  • 300 ml whipping cream (1¼ cup) (35% fat)
  • 10 g gelatin
  1. Prepare the sponge cake respecting the instructions on the box or use my recipe given above.
  2. Let the sponge cool down on a rack and then cut it into 2 equal parts. We will use only 1 layer.
  3. Cream cheese filling
  4. Soak gelatine in a little warm water. After well hydrated, warm it up in the microwave for 25 seconds (or on steam bath)
  5. Mixing well the cheese in food processor then add vanilla and gelatin and mix until smooth. Add the melted white chocolate and stir well until incorporated.
  6. Separately whip the whipping cream.
  7. With a spatula incorporate whipping cream in cream cheese then layer this cream on the sponge.
  8. Berries mousse:
  9. Put the berries in a saucepan. Add 3 tablespoons sugar and give a boil until sugar dissolves.
  10. Blend the fruits and cool down for few minutes.
  11. Hydrate gelatin in a little lukewarm water and then dissolve it by warming it up in the microwave for 25 seconds. Incorporate it into the mashed berries, stirring well with a whisk.
  12. Whip the whipping cream until stiff, add the 2 tablespoons of yoghurt and then stir it well. Add mashed berries.
  13. This cream will put it over on top of the other filling ( the cream cheese filling)
  14. For avoiding unpleasant surprises, I recommend using a special removable ring for cakes,the cream fillings are quite liquid, especially the fruit one.
  15. Put the cake on a platter (if using sponge, will require soaking with syrup, fruit syrup for example)
  16. Put the sponge as a fisrt layer, set up the removable ring around the cake, put the fist layer of cream cheese filling then poor over the fruit mousse.
  17. Refrigerate overnight or at least 4 hours.
  18. Bon Appetite! it's "Excellent" ;-) 😉
Recipe by gabriela cuisine at