Description
A light and elegant raspberry mousse cake with a soft sponge base, silky berry mousse, and a glossy finish, perfect for celebrations or special gatherings.
Ingredients
Scale
- 2 cups (250 g) fresh or frozen raspberries
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, separated
- 1/2 cup (60 g) all purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups (360 ml) heavy cream
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons water
- 50 g white chocolate
- 1/2 cup (60 g) fresh raspberries for topping
Instructions
- Preheat oven to 350 F (175 C) and line a 9 inch springform pan with parchment paper.
- Beat egg yolks with half the sugar until pale. Whisk egg whites to soft peaks, add remaining sugar gradually. Fold yolks into whites, then gently fold in flour and baking powder.
- Pour batter into pan and smooth the top evenly.
- Bake for 12 to 15 minutes until lightly golden. Cool completely. Blend raspberries and strain. Bloom gelatin in water for 5 minutes, then heat gently until dissolved. Stir into warm raspberry puree. Fold whipped cream into the puree mixture.
- Pour mousse over cooled sponge base and smooth. Refrigerate at least 4 hours until set.
- Melt white chocolate if using and drizzle lightly. Top with fresh raspberries.
- Remove from pan, slice with a warm knife, and serve chilled.
Notes
- Strain raspberry puree for a smooth texture.
- Chill thoroughly before slicing for clean cuts.
- Frozen raspberries work well if thawed and drained.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: raspberry mousse cake, berry mousse dessert, layered mousse cake, springform cake recipe