Ingredients for Raspberry Mousse Cake
- Plain Flour
- Self Raising Flour
- 20g cornflour
- 4 large eggs
- Caster Sugar
- Fresh Raspberries
- 120g softened cream cheese
- 200ml heavy cream
- Unflavored Gelatin
- 30ml cold water
- Powdered sugar, to taste
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How to Make Raspberry Mousse Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm round springform pan.
- In a medium bowl, sift together 120g cake flour, 60g all-purpose flour, and 20g cornflour three times. Set aside.
- In a large bowl, beat 4 large eggs with 150g granulated sugar until thick, pale, and glossy.
- Gently fold in the dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the mousse: Puree 315g fresh raspberries in a blender or food processor. Press through a fine-mesh sieve to remove seeds.
- Reserve 1/2 cup of the raspberry puree for serving. Set aside.
- In a bowl, beat 2 large eggs with 75g granulated sugar until pale and creamy.
- Add 120g softened cream cheese and beat until smooth and fluffy.
- In a separate bowl, beat 200ml heavy cream until stiff peaks form.
- In a small bowl, sprinkle 7g of gelatin over 30ml cold water. Let it bloom for 5 minutes, then dissolve it in a double boiler or microwave until clear.
- Gently fold the gelatin, half of the raspberry puree, and 1/2 cup reserved whole raspberries into the cream cheese mixture. Then, gently fold in the whipped cream until just combined.
- Cover the mousse with plastic wrap and refrigerate for at least 30 minutes to allow it to set.
- Once the cake is completely cool, slice it horizontally into two even layers.
- Place one layer on a serving plate or cake board. Spread half of the mousse evenly over the cake layer.
- Top with the second cake layer and spread the remaining mousse over the top and sides.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, sift powdered sugar over the cake. Cut into wedges and serve with the reserved raspberry puree.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
640g
Fat
604g
Carbs
79g
