Raspberry mousse cake.

Raspberry Mousse Cake with Summer Berries

Mousse cake slice.

Raspberry Mousse Cake with Summer Berries

You will enjoy making this beautiful Raspberry Mousse Cake which is low in calories and is so visually stunning that it is guaranteed to bring much excitement to your table! The sponge cake base of this cake is soaked in delicious Crème Yvette, an all-natural liquor produced in Provence, France.

The combination of four different berries: blackberry, black current, strawberry and raspberry really deepen the flavor and create an irresistible permeating aroma which makes every bite just so delectable. Each slice showcases this cake’s beautiful tonal contrast of almost pink, light-as-air mousse, and deep jewel like berry glaze

. Let your imagination roam free when decorating this cake, I used tart red currents on the stem, blackberries and blueberries to compliment the lightness of the mousse. To enhance the wow factor even more, finish it with some edible gold or silver leaf flakes on top.

Ingredients.
Blend the berries.
Blend the berries.
Add sugar.
Add sugar.

In a food processor or blender, blend the raspberries and sugar until thoroughly incorporated.

Strain the puree.

Pressing hard on solids, strain the purée through a fine-mesh sieve, set over a sauce pan. Heat the mixture over moderate low heat until the purée hot but not simmering.

Raspberry puree.
Raspberry puree
Add gelatin.
Add gelatin

Whisk the gelatin into the raspberry purée until completely dissolved, check for any lumps.

Beating the egg whites.
Beating the egg whites

First, separate the egg whites, and place them into a clean glass or metal grease-free bowl, beat the white on medium high speed, until thick and foamy, but not stiff. If you do it in this order, you don’t need to wash the beaters in between (cream on the beaters would prevent the whites from whipping).

Whisking the cream.
Whisking the cream.

Now, whisk the cream with a hand mixer on medium speed until soft peaks form (thick but not stiff).

Whipped cream and egg whites.

Whipped cream and egg whites.

Folding in raspberry puree into the whipped cream.
Folding in raspberry puree into the whipped cream.

KITCHEN TIP: Before folding the raspberry purée into the whipped cream, make sure that it cooled down completely.

Stir in the puree.

In two-three batches, stir the cooled raspberry purée into the cream.

Srir in the puree.
Add a quarter of egg whites.

Now add a quarter of the whites and stir them in, this will loosen the mixture and get it ready for the rest of the whites.

Thoroughly incorporate the mixture.

Again, in batches, fold in egg whites. In a figure eight motion thoroughly incorporate the mixture.

Drizzle the sponge cake with the liquor.

Drizzle the sponge cake base with Crème Yvette Liquor—an all-natural blend of four berries—blackberry, black current, raspberry and strawberry, blended with dried violet petals from Provence in France.

Sponge cake base drizzled with the liquor.
Pour the mixture on top of the sponge cake base.

Pour the mixture on top of the sponge cake base.

Shake the tin gently until the surface is smooth.

Shake the tin gently until the surface is smooth. Chill for three hours, or overnight.

 Summer Berries Topping

Blend the berries for the topping.

In a mixer, blend the defrosted berries, sugar and three tablespoons of water until smooth.

Add the sugar.
Press the puree through a sieve.

Press through a fine-mesh sieve into a small saucepan.

Soak the gelatin.

One and a quarter teaspoon of gelatin over cold water or the liquor, let it soak for five minutes.

Add gelatin to the puree.

Heat the purée over moderate low heat and stir in the soaked gelatin.

Whisk the puree until gelatin is dissolved.

Whisk until completely dissolved. Leave to cool for 15 minutes.

Chilled mousse.
Pour the cooled berry mixture on top.

Then pour over the mousse. Chill for one hour or overnight.

Raspberry Mousse Cake.

Garnish with red currents, blueberries, raspberries, mint strips, edible silver or gold flakes (optional) or lemon zest.

Print
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Raspberry mousse cake.

Raspberry mousse cake with summer berries


  • Yield: 8 1x

Ingredients

Scale

For the Sponge Cake

  • 6 large eggs, at room temperature
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 cup plain flour
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Raspberry Mousse

  • 7 tablespoons of Crème Yvette Liquor
  • 250g (9 oz.) frozen raspberries, defrosted
  • 100g. (4 oz.) caster sugar
  • 1 packet and ¼ teaspoon of powdered gelatin, soaked in 3 tablespoons of Crème Yvette for 5 minute
  • 2 egg whites, at room temperature
  • 300ml heavy whipping cream

For the topping

  • 250g (9 oz.) frozen medley of berries, defrosted
  • 50g (2 oz.) caster sugar
  • 1 ¼ teaspoons powdered gelatin, soaked in cold water for 5 minutes

For the garnishing options

  • Red currents, white currents, blueberries, raspberries, blackberries
  • Edible silver or gold leaf and mint strips

Instructions

  1. To make the Sponge cake base Preheat the oven to 325 degrees F. Line the bottom of a large baking sheet with parchment paper.
  2. Whip the eggs and sugar on high speed until they are almost white in color, more than triple in volume and hold a ribbon when the beaters are lifted, about 5 minutes. On medium speed, add the lemon zest and juice.
  3. Sift the flour and salt and, still on medium speed, add the flour. Spoon about a cup of batter into a bowl, and stir in the melted butter and vanilla. Add this all back to the full batter and stir until blended. Pour the batter in to the prepared sheet and bake for about 20 minutes, until the center of the cake springs back when gently pressed. Using the cake tin as a template, cut out an 8-inch circle from the flan case. Then remove it from the baking sheet, gently peel away from the parchment paper and line the tin. Drizzle with the liquor, if using.
  4. To make the Raspberry mousse In a small bowl sprinkle the gelatin over 3 tablespoons of the liquor (or cold water) and let it soften for 5 minutes. In a food processor or blender, blend the raspberries and sugar until thoroughly incorporated. Pressing hard on solids, strain the purée through a fine-mesh sieve, set over a sauce pan. Heat the mixture over moderate low heat until the purée hot but not simmering. Whisk the gelatin into the raspberry purée until completely dissolved, check for any lumps.
  5. First, separate the egg whites, and place them into a clean grease-free bowl, beat the white on medium high speed, until thick and foamy, but not stiff. If you do it in this order, you don’t need to wash the beaters in between (cream on the beaters would prevent the whites from whipping). Now, whisk the cream with a hand mixer on medium speed until soft peaks form (thick but not stiff).
  6. In 2-3 batches, stir the cooled raspberry purée into the cream. Now add a quarter of the whites and stir them in, this will loosen the mixture and get it ready for the rest of the whites. Again, in batches, fold in egg whites. In a figure eight motion thoroughly incorporate the mixture.
  7. Pour the mixture on top of the sponge cake base; shake the tin gently until the surface is smooth. Chill for 3 hours, or overnight.
  8. Summer berries topping In a mixer, blend the defrosted berries, sugar and 3 tablespoons of water until smooth, press through a fine-mesh sieve into a small saucepan. Heat the purée over moderate low heat and stir in the soaked gelatin (1 ¼ teaspoon of gelatin over cold water or the liquor, let it soak for 5 minutes). Whisk until completely dissolved. Leave to cool for 15 minutes and then pour, over the mousse. Chill for 1 hour or overnight.
  9. As a basis for this Raspberry Mousse Cake, I used the recipe from Woman & Home magazine, issue 28 May/June 2013. Although, the original recipe was changed to my liking, I added the sponge cake recipe, changed the mousse’s ingredients to raspberries to improve the color of it and used different liquor. Also, I added some kitchen tips along the way. 
  • Category: Dessert

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