Soy-Free Raspberry Mousse Cake
Indulge in the elegance of this Soy-Free Raspberry Mousse Cake—an irresistible dessert that’s as light as it is luscious. Perfect for any occasion, this gluten-free treat features a tender almond flour cake base topped with a velvety raspberry mousse made from real fruit puree and whipped cream, sweetened just right with powdered sugar and finished with a hint of lemon zest. With its vibrant raspberry flavor, creamy texture, and breathtaking presentation, this cake is ideal for impressing guests or satisfying your own sweet cravings. Prepare it ahead of time for a show-stopping dessert that delights with every bite, and don’t forget to garnish with fresh raspberries for the perfect finishing touch!
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Recipe Information
Ingredients
- 150 grams almond flour
- 1 teaspoon baking powder
- 120 grams unsalted butter
- 100 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 500 grams fresh raspberries
- 10 grams powdered gelatin
- 400 ml heavy cream
- 50 grams powdered sugar
- 1 tablespoon lemon juice
- 60 ml water
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch springform pan with parchment paper.
In a bowl, combine almond flour and baking powder. Set aside.
In another bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually fold in the almond flour mixture until just combined.
Spread the batter evenly into the prepared springform pan. Bake for 15 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake base to cool completely in the pan before adding the mousse layer.
For the raspberry mousse, begin by pureeing the raspberries in a blender. Strain the puree through a fine mesh sieve to remove seeds.
In a small bowl, sprinkle the gelatin over the water and let it bloom for about 5 minutes.
Gently heat 100 grams of the raspberry puree in a saucepan over low heat and dissolve the gelatin mixture in it. Stir until completely dissolved. Remove from heat and add the rest of the raspberry puree. Mix well and allow to cool to room temperature.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Fold the raspberry gelatin mixture into the whipped cream gently until well combined.
Pour the raspberry mousse over the cooled cake base in the springform pan. Smooth out the top with a spatula.
Refrigerate the mousse cake for at least 4 hours or until set.
When ready to serve, carefully remove the cake from the springform pan, and garnish with additional fresh raspberries if desired.
Nutrition Facts
Calories |
4093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.5 g | 416% | |
| Saturated Fat | 148.4 g | 742% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 247.5 g | 90% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 177.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 535 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 947 mg | 20% | |
*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.
