Raspberry mousse cake
Description
Use a 16 cm diameter for the sponge and berry filling. Pour the assembled cake into an 18 or 20 cm mold. You can use cherries, strawberries, or lingonberries instead of raspberries.
Instructions
- 1
Step 1
To make a raspberry mousse cake, prepare the necessary ingredients. You can use fresh or frozen raspberries.
- 2
Step 2
To make the raspberry filling, pour water over the gelatin and let it soak for 20 minutes. Then mix the raspberries with the sugar and starch. Bring to a boil. Stir the gelatin into the hot berry mixture until it is completely dissolved.
- 3
Step 3
Pour the prepared filling into a mold and place it in the freezer for several hours until it freezes.
- 4
Step 4
To prepare the sponge cake, beat the egg with the sugar until light and fluffy.
- 5
Step 5
Then mix in the vegetable oil, baking soda, and flour.
- 6
Step 6
Pour the finished dough into a baking pan and place in the oven, preheated to 180°C, for about 15–20 minutes. Adjust the time to suit your oven.
- 7
Step 7
Let the finished sponge cake cool. You can trim the top to make the surface more even.
- 8
Step 8
To prepare the mousse, soak the gelatin in water. Let it swell for 20 minutes.
- 9
Step 9
Mix the raspberries with the sugar and starch. Bring to a boil. Then dissolve the gelatin in the raspberry filling. Let the mixture cool to room temperature.
- 10
Step 10
In a separate saucepan, mix the milk with the egg yolk and sugar. Bring to a boil. Then remove from the heat and let cool.
- 11
Step 11
When the raspberry and milk fillings have cooled, whip the cream until light and fluffy.
- 12
Step 12
Fold the whipped cream into the raspberry and milk mixtures.
- 13
Step 13
Then combine everything. Mix by hand with a whisk so the mousse does not become too runny and stays light and airy.
- 14
Step 14
For assembling the mousse cake, use a metal ring mold. Line the bottom with plastic wrap and foil so the filling does not leak out. Insert acetate film into the mold. Pour half of the raspberry mousse onto the bottom. Place in the freezer for 2–5 minutes. Then add the frozen raspberry filling. Pour the remaining mousse on top and place the sponge cake, pressing it down slightly so it sits level with the mousse. Place the cake in the freezer overnight.
- 15
Step 15
Remove the frozen cake from the mold. You can then decorate it to your taste. Drizzle it with chocolate or mirror glaze, or coat it with velvet spray. To make the velvet coating, combine white chocolate, vegetable oil, and food coloring. Melt the mixture and cool it to room temperature. Using a spray gun, coat the frozen cake with the velvet spray.
- 16
Step 16
Leave the cake in the refrigerator for several hours until it thaws.
- 17
Step 17
Enjoy your treat!