Nut-Free Raspberry Mousse Cake
Indulge in the elegance of this Nut-Free Raspberry Mousse Cake, a show-stopping dessert that's as delightful to eat as it is to look at. Featuring a soft, buttery cake base made without nuts, this recipe is perfect for those with nut allergies or simply seeking a light, fruity treat. Topped with a silky raspberry mousse crafted from fresh raspberries, lemon juice, and softly whipped cream, this cake strikes the perfect balance of tangy and sweet. Using simple ingredients and straightforward techniques, it's easy to prepare and ideal for special occasions or summer gatherings. With its vibrant topping of fresh raspberries, this cake is sure to impress both the eyes and the taste buds. Prepare ahead to let the mousse set, and serve chilled for maximum enjoyment. It's the ultimate nut-free raspberry dessert recipe that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 150 g Granulated sugar
- 1.5 tsp Baking powder
- 0.5 tsp Salt
- 100 g Unsalted butter, melted
- 4 large Eggs
- 1 tsp Vanilla extract
- 125 ml Whole milk
- 400 g Fresh raspberries
- 1 tbsp Lemon juice
- 2 tsp Gelatin powder
- 3 tbsp Cold water
- 300 ml Heavy cream
- 50 g Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray or butter.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In another bowl, combine the melted butter, eggs, vanilla extract, and milk. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Pour the cake batter into the prepared springform pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Let it cool completely on a wire rack.
For the raspberry mousse, puree 300g of raspberries with lemon juice in a blender. Strain through a fine sieve to remove seeds and set aside.
In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.
Gently heat the raspberry puree over low heat until warm. Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
In a large bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold in the cooled raspberry puree until fully incorporated.
Spread the raspberry mousse evenly over the cooled cake layer, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse has set firmly.
Before serving, decorate the top with the remaining fresh raspberries.
Slice and enjoy your Nut-Free Raspberry Mousse Cake.
Nutrition Facts
Calories |
3831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1278 mg | 426% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 412.5 g | 150% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 224.8 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 424 mg | 33% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
