Dessertsnatashaskitchen5.0
Raspberry Mousse Cake
The tangy sweet raspberry mousse over this Raspberry Mousse Cake is so good! It's so tasty and pretty straightforward to make. It's a keeper!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 45 min🔥 Cook: 30 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●whisk
- ●spatula
- ●saucepan
📝 Preparation Steps
1
How to Make Raspberry Mousse Cake:
2
Preheat the Oven to 350˚F.
3
Butter a cake pan or springform pan. Line the bottom with parchment paper.
4
Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for ⏱️ 6 min (⏱️ 7 min for cold eggs) on high speed.
large eggs (cold or room temp)3cup sugar1/4
5
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).
6
How to Make the Raspberry Mousse:
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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.
cup sugar1/4
8
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.
fresh lemon juice1 TbspTbsp Knox Unflavored Gelatin1/2
9
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.
heavy whipping cream1 cupTbsp confectioners (powdered sugar)1 1/2
10
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.
11
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 :)
Tbsp powdered sugar1 1/2tiny basil leaves (optional)10
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