Raspberry Mousse Cake
User Reviews
5
Raspberry Mousse Cake
Description
The Raspberry Mousse Cake begins with a simple sponge made by beating eggs with sugar until fluffy, then gently folding in flour to maintain airiness before baking at 350°F for 23 minutes. This produces a soft cake layer that serves as the base. Cooling is important before layering the mousse to preserve texture.
The mousse is made by cooking raspberries with sugar, then straining the mixture to extract juice free of seeds. Lemon juice adds brightness, while gelatin sets the mousse. Whipped cream sweetened with powdered sugar is folded in to create a light, airy topping. This mousse contrasts with the tender cake base, combining fresh fruit flavor with smooth creaminess.
The decoration with whipped cream, fresh raspberries, and optional basil leaves adds visual appeal and subtle herbal accents to the finished dessert. This cake is suited for celebrations or as a refreshing, fruity treat, showcasing the balance between sponge and mousse textures.
Ingredients
- 3 egg cold or room temp, large
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- Bake at 350 for 23 min
For the Raspberry Mousse:
- 1 1/4 cup raspberries fresh or frozen
- 1/4 cup sugar
- 1 Tbsp lemon juice fresh
- 1/2 Tbsp Knox Unflavored Gelatin
- 1 cup heavy whipping cream
- 1 1/2 Tbsp confectioners sugar powdered sugar
To decorate:
- 1 cup heavy whipping cream
- 1 1/2 Tbsp powdered sugar
- 1/2 to 1 cup raspberry
- 10 basil optional, tiny leaves
Instructions
How to Make Raspberry Mousse Cake:
- Preheat the Oven to 350˚F.
- Butter a cake pan or springform pan. Line the bottom with parchment paper.
- Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed.
- Sprinkle the top with 1/2 cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVERMIX or it won't rise well. Transfer to your prepared cake pan and bake for 23 min. Cool to room temp (I popped it into the freezer 10 minutes to speed up the cooling process).
How to Make the Raspberry Mousse:
- In a Small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Whisk together until it's the consistency of a raspberry sauce. Remove from heat and strain the raspberry sauce through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the juice as possible.
- Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and 1/2 Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it's room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
- Whip 1 cup heavy whipping cream to soft peaks. Add 1 1/2 Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
- Once the raspberry sauce is cooled to room temp (make sure it's not warm or it wont be spreadable after it's mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about 1/4 of the raspberry sauce at a time). Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
- When the mousse is firm enough to decorate, beat 1 cup heavy cream with 1 1/2 Tbsp powdered sugar until firm peaks form then pipe rounds of whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves for effect :)
User Reviews
Overall Rating
5
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