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: flour, sugar, eggs, lemon, salt, butter, vanilla extract, Creme Yvette liquor, heavy whipping cream, frozen berries, gelatin.
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.
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).
Now, whisk the cream with a hand mixer on medium speed until soft peaks form (thick but not stiff).
Whipped cream and egg whites.
Make sure raspberry purée cooled down completely before folding it into whipped cream.
In two-three 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.
Drizzle the sponge cake base with Crème Yvette Liquor (about 5 tablespoons of it). This delicious liquor has a blend of four berries—blackberry, black current, raspberry and strawberry, blended with dried violet petals from Provence in France.
Pour the mixture on top of the sponge cake base.
Shake the tin gently until the surface is smooth. Chill for three hours, or overnight.
Summer Berries Topping
In a mixer, blend the defrosted berries, sugar and three tablespoons of water until smooth.
Press through a fine-mesh sieve into a small saucepan.
One and a quarter teaspoon of gelatin over cold water or the liquor, let it soak for five minutes.
Heat the purée over moderate low heat and stir in the soaked gelatin.
Whisk until completely dissolved. Leave to cool for 15 minutes.
Chilled mousse is ready to be topped with the purée after it has cooled.
Then pour over the mousse. Chill for one hour or overnight.
Garnish with red currents, blueberries, raspberries, mint strips, edible silver or gold flakes (optional) or lemon zest.
Raspberry Mousse Cake with Summer Berries
recipe detailsServes 8-10
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
- 5 tablespoons of Crème Yvette Liquor
For the Raspberry Mousse
- 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
- A deep, 8-inch loose-base cake tin, lightly oiled
- Large baking sheet
KITCHEN TIP Before folding the raspberry purée into the whipped cream, make sure that it cooled down completely.
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.