Homemade Raspberry Mousse Cake Recipe
Homemade Raspberry Mousse Cake Recipe – A delicious and elegant dessert featuring a soft sponge cake, creamy raspberry mousse, and a tangy raspberry glaze. Perfect for special occasions or as a refreshing treat, this easy-to-follow recipe will impress your guests with its light and fruity flavor.
Homemade Raspberry Mousse Cake Recipe, a perfect balance of light sponge cake, velvety raspberry mousse, and a luscious raspberry glaze. This elegant dessert is made with fresh raspberries, fluffy whipped cream, and a hint of citrus, creating a refreshing and irresistibly smooth texture. Ideal for special occasions or a luxurious treat, this cake not only looks stunning but also melts in your mouth with every bite. Whether you're a baking enthusiast or trying it for the first time, this easy-to-follow recipe will help you create a show-stopping dessert that impresses everyone. Serve it chilled and enjoy the perfect harmony of sweetness and tanginess!
Ingredients
- 1 egg
- 50 g sugar
- 50 g flour
- 1 sachet of vanilla sugar (or zest of one lemon)
- A pinch of salt
- 200 g raspberries
- 200 g liquid cream
- 50 g sugar
- 2 sheets of gelatin (pre-soaked)
- 150–200 g raspberries (fresh or frozen)
- 50 g sugar
- Juice of half a lemon
- 2 sheets of gelatin (pre-soaked)
Nutritional Information
- Calories: 280
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Sugar: 22g
- Fiber: 3g
- Sodium: 50mg
- Cholesterol: 60mg
Directions
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Preheat the oven to 180°C (356°F). In a bowl, whisk together the egg, sugar, vanilla sugar (or lemon zest), salt, and flour until smooth. Pour the batter into a round cake pan and bake for 10 minutes or until lightly golden. Let the cake cool completely before proceeding.
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Blend 200 g raspberries until smooth, then heat the puree over medium heat. Stir in the sugar and pre-soaked gelatin until dissolved. Allow the mixture to cool slightly, then gently fold in the whipped cream. Pour the mousse over the cooled cake base and refrigerate until set.
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Heat the raspberries and sugar in a saucepan until softened. Remove from heat and mix in the lemon juice and pre-soaked gelatin. Stir until smooth. Allow to cool slightly, then pour over the mousse layer. Chill the cake until fully set.
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Decorate with whipped cream and fresh raspberries. Serve chilled and enjoy!
