Raspberry Mousse Cake
This raspberry mousse cake is a slightly more technical dessert to make. It is really very good. It tastes like raspberries, it tastes fresh, it tastes light. It makes us feel less guilty, even though there is some sugar in this dessert. It is a dessert with several steps, so you need to take your time and enjoy the process. The result is delicious.
Ingredients
Sponge cake
- 1 egg
- 2 tbsp granulated sugar
- 3 tbsp flour
- ¼ tsp baking powder
- a pinch of salt
Raspberry mousse
- 2 cups frozen raspberries, thawed
- 4 egg yolks
- ½ cup granulated sugar
- 1 cup milk
- 1 ½ tbsp gelatin
- 2 tbsp blackcurrant jam, strained
- 2 tbsp lemon juice
- 1 cup 35% cream
Raspberry glaze
- 2 tsp gelatin
- ½ tbsp blackcurrant jam, strained
- ½ tbsp lemon juice
Instructions
Sponge cake
- Preheat the oven to 355°F.
- Butter a springform pan and line the bottom with parchment paper.
- For the sponge cake, mix the egg and sugar until thick and foamy. Add the flour, baking powder, and salt.
- Pour the batter into the pan. Bake for 10 to 15 minutes until lightly golden.
- Clean the pan.
- Grease the bottom of the pan and line the sides and bottom with plastic wrap.
Raspberry mousse
- For the raspberry mousse, blend the raspberries into a purée. Strain.
- Set aside 125 ml of raspberry purée for the glaze.
- Mix the egg yolks and sugar until pale. Bring the milk to a boil and very, very, very slowly pour it over the egg mixture while stirring.
- Place the bowl with the egg and milk mixture over a pot of boiling water. Whisk for about 10 minutes until thickened. Let cool.
- Place 60 ml of cold water in a bowl and sprinkle the gelatin evenly over the surface. Let bloom. Bring a small amount of water to a boil in a saucepan. Place the bowl with the gelatin over the saucepan and stir until fully dissolved. Let cool.
- Add the gelatin, raspberry purée, blackcurrant jam, and lemon juice to the egg and milk mixture.
- Whip the cream and fold it into the mixture.
- Place the sponge cake back into the pan. Pour the mousse over it and refrigerate for several hours.
Raspberry glaze
- For the glaze, place 80 ml of cold water in a bowl and sprinkle with gelatin. Let bloom. Bring a small amount of water to a boil in a saucepan. Place the bowl with the gelatin over the saucepan and stir until fully dissolved. Let cool.
- Add the gelatin to the reserved raspberry purée. Add the blackcurrant jam and lemon juice. Spread evenly over the mousse and refrigerate.
- Decorate with raspberries and white chocolate.