Raspberry Mousse Cake Recipes

RASPBERRY MOUSSE CAKE

Steps:

• Preheat the Oven to 350˚F.
• Butter a cake pan or springform pan. Line the bottom with parchment paper.
• Beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed.
• 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).
• 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.
• 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.
• 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.
• 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.
• 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 :)

RASPBERRY MOUSSE

Steps:

• Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. , Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Spoon into dessert dishes. Cover and refrigerate until set, 1-2 hours.

RASPBERRY MOUSSE CAKE

Steps:

• Firstly, this is not as difficult as it looks . I have included many directions, but don't let that put you off. They are to ensure that the recipe is clear & easy to follow.
• Raspberry jelly palette needs to be made a day in advance.
• Use 25cm (must be springform) tin.
• For the palette soak gelatine in cold water for about 5 minutes, then squeeze out excess water. In small saucepan, bring raspberry puree to simmer. Remove from heat, add gelatine & stir to dissolve. Cool to room temperature, pour into a plastic-wrap lined 25cm cake tin, refrigerate to set. Freeze set jelly palette until frozen.
• For sponge, using electric mixer, beat egg whites until soft peaks form, then gradually add 50 grms sugar & continue to beat until soft peaks form. Decrease speed to medium, add yolks & beat until just combined, then fold through flour. Spoon into greased & lined cake tin (as used for jelly palette). Smooth out top or it will be uneven. Bake for 20-25 min at 175°C Coolon wire rack. Make two of these.
• Make sugar syrup by combining 60 grms sugar & 100 mls of water. Stir over heat until sugar dissolves, then cool. Set aside.
• To make Italian meringue, place sugar & just enough water to cover it in small saucepan. Boil on medium heat to dissolve sugar then boil until sugar syrup registers soft ball stage, (121C) on candy thermometer.
• While sugar is cooking, using electric mixer beat egg whites until soft peaks form, then greadually add extra sugar. To this, in a very thin stream, add the hot syrup. Continue to beat until mixtue is thick & cool.
• To make raspberry mousse, soak gelatine leaves in cold water. Squeeze out excess water. Combine gelatine & a 1/4 of puree in small saucepan & dissolve gelatine.
• Then transfer to a large bowl, add the remaining puree. Fold in Italian meringue, then carefully fold in the whipped cream.
• Reline cake tin with parchment coming up well above the sides. Place one sponge on base, brush with half the syrup, then pour in half of the raspberry mousse. Place second sponge on top & brush with remaining syrup. Then pour a very thin layer of mousse over sponge. Remove plastic from jelly palette & place over mousse, press down slightly. Pour remaining mousse over top of jelly palette.Spread mousse evely over top. Some will pour down the side of cake which will help when you come to decorate the cake. Refrigerate 6 hrs or overnight.
• Thinly spread melted white chocolate over baking paper. Allow to set slightly. While chocolate is still a little soft, cut planks about 5cm wide & high enough to go over the top of cake. Allow chocolate to set. Make enough planks to go right aroung sides of cake & a few spare in case of an accident.
• Gently remove ring from cake & peel off paper. Place cake on serving plate. Press chocolate planks, slightly overlapping around sides of cake. Then fill cake with raspberries. Then watch everyones face when you bring it out.
• Cake can be made days ahead & keeps very well. If raspberries are not in season use frozen. To decorate top of cake a little more sweetened puree can be made & spread on top insted of the fresh raspberries.

RASPBERRY MOUSSE CAKE

Steps:

• Preheat oven to 180°C.
• Brush a 20cm round spring form tin with melted butter.
• Sift flours and cornflour 3 times onto greaseproof paper.
• Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to a large mixing bowl.
• Using a metal spoon , fold in dry ingredients quickly and lightly.
• Spread mixture into prepared tin.
• Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
• Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
• To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
• Beat egg and sugar together until creamy.
• Add cream cheese, beat until smooth.
• In a separate bowl beat cream until soft peaks form.
• Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
• Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
• Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
• To Assemble: Cut cake in half horizontally.
• Place first cake layer on a board.
• Spread cake evenly with mousse.
• Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.

RASPBERRY MIRROR MOUSSE CAKE

Steps:

• 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
• 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
• 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
• 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
• 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.

RASPBERRY MOUSSE

Steps:

• Set a few raspberries aside for garnish. Combine remaining raspberries and confectioners' sugar in a bowl, mix, and set aside for 30 minutes. Pass raspberries through a sieve to strain out seeds. Discard seeds.
• Pour orange juice into a small saucepan and sprinkle gelatin on top. Set aside for 1 minute. Heat over low temperature without boiling until gelatin is fully dissolved, about 3 minutes.
• Remove from stove, allow to cool slightly and mix with raspberry puree.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold whipped cream into raspberry puree. Stir in lemon juice and sweeten with more confectioners' sugar if desired. Cover and refrigerate for 2 hours. Garnish with raspberries.