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Print Recipe
Raspberry Mousse Cake Recipe
Delicate and very beautiful mousse cake. The cake consists of chocolate sponge cake, raspberry puree and raspberry mousse. It literally melts in your mouth.
Cook Time 220 minutes
Servings
Ingredients
Sponge:
Mousse:
Cook Time 220 minutes
Servings
Ingredients
Sponge:
Mousse:
Instructions
  1. First, prepare a sponge cake. Break an egg into a bowl and beat a little with a mixer.
    First, prepare a sponge cake. Break an egg into a bowl and beat a little with a mixer.
  2. Add sugar.
    Add sugar.
  3. Whisk into a light mass.
    Whisk into a light mass.
  4. Sift the flour and cocoa powder into a bowl.
    Sift the flour and cocoa powder into a bowl.
  5. Stir with a spatula.
    Stir with a spatula.
  6. Melt the butter and add to the bowl. Add vanilla extract.
    Melt the butter and add to the bowl. Add vanilla extract.
  7. Stir with a spatula.
    Stir with a spatula.
  8. Cover the baking tray with parchment. Put the dough on the parchment. Bake the sponge cake in the oven for 20-25 minutes at 165 ℃.
    Cover the baking tray with parchment. Put the dough on the parchment. Bake the sponge cake in the oven for 20-25 minutes at 165 ℃.
  9. Cool the finished sponge cake. Cut four circles with a diameter of 6 cm from the sponge cake using a ring shape.
    Cool the finished sponge cake. Cut four circles with a diameter of 6 cm from the sponge cake using a ring shape.
  10. Now let's move on to making mousse. Soak the gelatin in cold water.
    Now let's move on to making mousse. Soak the gelatin in cold water.
  11. Put 100g of raspberry puree in the microwave and heat it up.
    Put 100g of raspberry puree in the microwave and heat it up.
  12. Squeeze the gelatin and add it to the heated puree. Stir until the gelatin is completely dissolved.
    Squeeze the gelatin and add it to the heated puree. Stir until the gelatin is completely dissolved.
  13. Pour the cream into a bowl and add the sugar.
    Pour the cream into a bowl and add the sugar.
  14. Beat with a mixer to steady peaks.
    Beat with a mixer to steady peaks.
  15. Add the raspberry puree.
    Add the raspberry puree.
  16. Stir until a uniform color is obtained.
    Stir until a uniform color is obtained.
  17. Silicone molds for mousse cakes with a diameter of 6 cm fill with raspberry mousse, retreating from the edge of 2 cm.
    Silicone molds for mousse cakes with a diameter of 6 cm fill with raspberry mousse, retreating from the edge of 2 cm.
  18. Top with the remaining raspberry puree.
    Top with the remaining raspberry puree.
  19. Top with the remaining mousse.
    Top with the remaining mousse.
  20. Cover the top with a sponge cake and press it lightly. Put the cakes in the refrigerator for 2-3 hours.
    Cover the top with a sponge cake and press it lightly.
Put the cakes in the refrigerator for 2-3 hours.
  21. Remove the finished cakes from the molds.
    Remove the finished cakes from the molds.
  22. If desired, cakes can be decorated with a relief pattern using a knife. Enjoy.
    If desired, cakes can be decorated with a relief pattern using a knife. Enjoy.

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