Raspberry Mousse Cake
Indulge in the ultimate berry delight with this Raspberry Mousse Cake, a stunning dessert that combines light, spongy vanilla cake with a refreshingly creamy raspberry mousse topping. Crafted with fresh raspberries, rich heavy cream, and a touch of tangy raspberry jam, this recipe delivers a perfect balance of sweetness and tartness in every bite. The mousse sets beautifully atop a buttery sponge base, creating a layered masterpiece that's as visually striking as it is delicious. Ideal for gatherings or special occasions, it's finished with a vibrant garnish of fresh raspberries for a bright, elegant touch. With just 45 minutes of prep time and a few simple ingredients, this no-bake mousse cake is a showstopper you’ll want to make again and again. Perfect for raspberry lovers and fans of sophisticated desserts, this recipe offers a delightful way to embrace the beauty of fresh berries!
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Recipe Information
Ingredients
- 120 g all-purpose flour
- 100 g granulated sugar
- 2 large eggs
- 40 g unsalted butter, melted
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 250 ml heavy cream
- 2 tsp gelatin powder
- 3 tbsp water
- 200 g fresh raspberries
- 80 g powdered sugar
- 60 g raspberry jam
- 50 g fresh raspberries for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and line the base of a 9-inch (23 cm) springform cake pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs and granulated sugar together using an electric mixer until light and fluffy. This should take about 5 minutes.
Carefully fold in the flour mixture into the egg mixture until just combined.
Add melted butter and vanilla extract to the mixture and fold gently until smooth.
Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, sprinkle the gelatin over the water. Let it sit for 5 minutes to bloom.
Meanwhile, puree the fresh raspberries with a hand blender or in a food processor until smooth. Strain the puree through a sieve to remove the seeds.
In a saucepan, gently heat the raspberry puree and raspberry jam together over low heat until warm. Add the bloomed gelatin and stir until completely dissolved. Let it cool to room temperature.
In a large bowl, whip the heavy cream and powdered sugar to stiff peaks.
Fold the raspberry-gelatin mixture into the whipped cream until well combined.
Place the cooled sponge cake back into the (cleaned) springform pan. Pour the raspberry mousse on top of the cake, smoothing the surface with a spatula.
Refrigerate the mousse cake for at least 4 hours, or until set.
Before serving, remove the cake from the springform pan and garnish with fresh raspberries.
Slice and serve chilled.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 27.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 80 mg | 2% | |
*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.
