Pink Praline Raspberry Mousse Cake
Pink Praline Raspberry Mousse Cake is a stunning French dessert featuring layers of almond sponge, praline crunch, raspberry jelly, and silky vanilla and raspberry mousse. Topped with a glossy pink mirror glaze, this elegant cake is perfect for special occasions and guaranteed to impress with its delightful textures and flavors.
Pink Praline Raspberry Mousse Cake is a masterpiece of elegance and flavor, perfect for any special occasion. This stunning dessert features a soft almond sponge base layered with a crunchy praline filling and a vibrant raspberry jelly. Encased in creamy vanilla and raspberry mousse, each bite offers a delightful blend of textures and tastes. Finished with a glossy pink mirror glaze and delicate decorative touches, this cake is as beautiful as it is delicious. The nutty praline, fruity raspberry, and velvety vanilla combine to create a dessert that is both sophisticated and irresistible. The Pink Praline Raspberry Mousse Cake is sure to leave a lasting impression on everyone who tastes it!
Ingredients
- 65g almond paste
- 65g egg whites (2 whites)
- 50g icing sugar
- 15g caster sugar
- 100ml milk
- 2 egg yolks
- 1 vanilla pod
- 30g sugar
- 200g whipping cream
- 60g praline
- 30g white chocolate
- 30g lace pancake (or a similar crispy wafer)
- 130g raspberry puree
- 1 sheet of gelatin (3g 150 blooms or 2g 200 blooms)
- 220g sugar
- 75g water
- 12g gelatin leaves (4 leaves, 150 blooms)
- 150g liquid cream (30% fat)
- 100g white chocolate
Nutritional Information
- Calories: 400
- Protein: 7g
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Sugar: 30g
- Fiber: 2g
- Sodium: 80mg
- Cholesterol: 90mg
Directions
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In a bowl, beat 65g egg whites with a pinch of salt and 15g caster sugar until soft peaks form. Mix 65g almond paste with 50g icing sugar until smooth. Fold the beaten egg whites into the almond paste mixture. Spread the batter into a baking mold lined with parchment paper. Bake at 180°C (350°F) until golden and set. Let it cool.
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Heat 100ml milk and the vanilla pod (split and seeds scraped) in a saucepan until just simmering. Remove from heat and let steep. In a bowl, whisk 2 egg yolks with 30g sugar until pale. Gradually whisk the warm milk into the yolks. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens slightly (do not boil). Cool to room temperature. Whip 200g of cream to soft peaks and fold it into the cooled custard. Refrigerate.
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Melt 60g praline and 30g white chocolate together. Stir in 30g lace pancake crumbs until evenly combined. Spread the praline mixture onto the cooled cake base and refrigerate.
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Soak 1 sheet of gelatin in cold water. Warm the raspberry puree slightly and dissolve the gelatin into it. Let cool slightly. Pour the raspberry jelly over the praline layer and refrigerate until set. Spread the prepared cream filling over the raspberry layer. Smooth the surface and refrigerate.
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Soak 12g gelatin leaves in cold water. Heat 220g sugar and 75g water in a saucepan until it reaches 103°C (217°F). Warm 150g liquid cream and dissolve the soaked gelatin into it. Pour the cream mixture into the sugar syrup and stir well. Add 100g white chocolate and stir until smooth. Cool the glaze to about 32°C (90°F).
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Remove the chilled cake from the fridge. Pour the mirror glaze evenly over the surface, allowing it to drip down the sides. Let the glaze set for 10-15 minutes. Slice the cake into equal portions and serve.
