Raspberry and Vanilla Mousse Cake

Name: Raspberry and Vanilla Mousse Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 2 eggs; 60 g sugar; 40 ml vegetable oil; 30 g milk; 70 g flour; 3 g chemical yeast (baking powder); 1 pinch of salt; 130 g raspberries (fresh or frozen); 2 tbsp lemon juice; 50 g sugar; 1 sheet of gelatin (3 g for 150 blooms or 2 g for 200 blooms); 200 g whipping cream; 2 egg yolks; 30 g sugar; 100 ml milk; 2 packets of vanilla sugar; 1 sheet of gelatin (3 g for 150 blooms or 2 g for 200 blooms); 180 g whipping cream; Fresh raspberries (optional)

Raspberry and Vanilla Mousse Cake is a deliciously layered dessert featuring a soft sponge cake base, a tangy raspberry mousse, and a creamy vanilla mousse. Topped with whipped cream and fresh raspberries, this elegant treat is perfect for any special occasion or celebration.

Easy Recipes

Jan 14, 2025 - 11:31

0 18

Prep Time 30 min

Cook Time 10 min

Serving 8

Difficulty Intermediate

Raspberry and Vanilla Mousse Cake is a beautifully layered dessert that perfectly balances fruity freshness and creamy indulgence. The base is a soft, fluffy sponge cake, providing a gentle foundation for the vibrant layers above. A luscious raspberry mousse, bursting with the tangy sweetness of fresh raspberries, is paired with a silky vanilla mousse, offering a rich and aromatic contrast. Finished with delicate whipped cream swirls and garnished with fresh raspberries or berries of your choice, this cake is an elegant centerpiece for any special occasion. Every bite is a harmonious blend of textures and flavors, making it a showstopper dessert for all to enjoy.

Ingredients

2 eggs
60 g sugar
40 ml vegetable oil
30 g milk
70 g flour
3 g chemical yeast (baking powder)
1 pinch of salt
130 g raspberries (fresh or frozen)
2 tbsp lemon juice
50 g sugar
1 sheet of gelatin (3 g for 150 blooms or 2 g for 200 blooms)
200 g whipping cream
2 egg yolks
30 g sugar
100 ml milk
2 packets of vanilla sugar
1 sheet of gelatin (3 g for 150 blooms or 2 g for 200 blooms)
180 g whipping cream
Fresh raspberries (optional)

Nutritional Information

Calories: 290

Protein: 5g

Fat: 18g

Saturated Fat: 11g

Unsaturated Fat: 6g

Trans Fat: 0g

Carbohydrate: 28g

Sugar: 20g

Fiber: 1g

Cholesterol: 85mg

Sodium: 50mg

Directions

Preheat the oven to 180°C (356°F). In a mixing bowl, whisk together 2 eggs and 60 g of sugar until well combined. Add 40 ml vegetable oil, 30 g milk, 70 g flour, 3 g chemical yeast, and a pinch of salt. Mix until smooth. Pour the batter into a 20 cm round cake pan. Bake for 10 minutes. Let the cake cool completely.
In a saucepan, combine 130 g raspberries, 2 tbsp lemon juice, and 50 g sugar. Heat the mixture on the stove, stirring until the sugar dissolves and the raspberries break down. Dissolve 1 sheet of gelatin in the warm raspberry mixture. Allow it to cool slightly.
Whip 200 g of whipping cream until soft peaks form, then gently fold in the raspberry mixture. Pour the raspberry layer over the cooled cake base.
In a saucepan, combine 2 egg yolks, 30 g sugar, and 100 ml milk. Heat gently, stirring constantly, until the mixture thickens slightly. Remove from heat. Add 1 sheet of gelatin to the warm mixture and stir until dissolved. Whip 200 g whipping cream with 2 packets of vanilla sugar until soft peaks form. Fold the cream into the cooled egg mixture. Pour the vanilla layer over the raspberry layer. Refrigerate the cake overnight to set.
In the morning, whip 180 g of whipping cream until stiff peaks form. Spread or pipe the whipped cream over the top of the cake.Decorate with fresh raspberries as desired. Serve and enjoy your beautifully layered cake!