Raspberry Mousse Cake with Summer Berries

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Raspberry mousse cake.

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.

Ingredients: flour, sugar, eggs, lemon, salt, butter, vanilla extract, Creme Yvette liquor, heavy whipping cream, frozen berries, gelatin.

Blend the berries.

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.

 Hot purée.

Add gelatin.

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

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.

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.

Make sure raspberry purée cooled down completely before folding it into whipped cream.

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 (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.

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

Add the sugar.

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

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.

Chilled mousse is ready to be topped with the purée after it has cooled.

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.

Bon Appétit!
Svitlana

Raspberry Mousse Cake with Summer Berries

recipe details

Serves 8-10

Ingredients

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

Equipment

  • A deep, 8-inch loose-base cake tin, lightly oiled
  • Large baking sheet

Directions

  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 5 tablespoons of 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).

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

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

    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. 

share your thoughts

50 thoughts on “Raspberry Mousse Cake with Summer Berries”

    1. Anya, thank you for such a nice comment. I hope that my step-by-step visual guide will be helpful in making this cake at your next dinner party! It is light as air and delicious as summer itself! Enjoy!

  1. That cake is DELICIOUS!!! I had a chance to try one made by the chef….It was one of the best desserts I have ever had. Very light and tasty..Definitely worth trying to make!!!!

  2. hi there, is it possible to substitute the creme yvette liquor with anything else? or not use it at all? (: I’m making a birthday cake…and this seems like such a pretty recipe :) thanks!!!

    1. Hi Alaine, you can substitute with Chambord, this liquor is made from red and black raspberries and is a widely available in stores. Or you can just skip the liquor all together, soak the gelatin in water and live the sponge cake base as it is. Let me know if you have any questions along the way! This mousse cake is divine and festive enough to celebrate a birthday! Enjoy!

  3. Hi!! Just like to ask if I were to substitute the powdered gelatin with gelatin sheets what’s the rough estimation of number of sheets? ^^ THANK YOU!! So gonna try it tomorrow!!

    1. Hi Melissa, for the raspberry mousse, please use 4 sheets of gelatin, soak them in either cold water or in sweet liqueur of your choice (Crème Yvette, Framboise or Crème de Cassis)! And for the topping, you would only need 1 1/2 sheets gelatin, again soaked in cold water for 5 minutes. It’s a truly delicious mousse cake, just remember to make it airy and light, do not overbeat the egg whites. Have everything squeaky clean especially the whisk attachments and the glass/metal bowl for the egg whites to rise. Let me know if you have more questions along the way! Happy cake making!!!:)))

      1. Do you suggest Genoise sponge cake to go with the mousse cake? Or it’s too moist for a mousse cake? I’m going to buy ingredients now!! ^^

        1. Melissa, here is what I found, “Genoise is a European sponge-type cake which differs from American sponge in that it contains butter to partially tenderize and flavor it and much less sugar. Even when syrup is added to flavor it, it’s still less sweet then a sponge cake though a lot more moist. With a generous amount of syrup it’s moist without being wet”.

          I don’t think that Genoise will be affected by the mousse, especially since the cake has to be refrigerated afterwards. Let me know if you have other questions! I’m excited for you to try it!

    1. Lorence, thank you for trying this dessert recipe! Chambord is a great substitution for the base of the cake. Merry Christmas to You and your Family! Hope to see you here soon.

  4. Hi there. I’m wanting to make this lovely cake but need to use a vegetarian substitute for gelatine as my wife is vegetarian. I’ve bought a pot of Agar Agar, a seaweed extract, and am hoping I can use this. It says on the pot that you need to blend 1g of Agar Agar into 100ml of cold liquid and then bring it to the boil. I’m wondering what quantity of the Agar Agar I should use, and whether it’s ok to mix it with the 3 tablespoons of liquor (I’ve bought Chambord) and bring to the boil? Any tips on how to go about this would be gratefully received! Many thanks.

    1. Hi Nick, I’ve never used gelatin alternatives before but here is what i found on PETA’s website. There is a really good article on how to substitute gelatin with agar-agar, here is a link: http://www.peta.org/living/food/gelatin-alternatives/. Please let me know if this was helpful and if the cake came out ok! I keep my figures crossed that your wife likes it! PS You can use Chambord if that’s the amount of liquid required by using agar-agar, otherwise substitute with water and accompany the cake with an elegant glass of liquor.

  5. Thanks so much for looking into this for me Svitlana. The article was interesting. I’ve done a bit of research too and watched a few Youtube clips on use of agar agar. The main advice seems to be to use it for simple things, like jellies. It does set with a different texture to gelatine apparently, so I’ve no idea how it would work in the mousse, and I’m not an experienced cook! I will keep deliberating and let you know how it all turns out. Thanks again. Nick

    1. Hi Nick, sorry I can’t give you a definite measurements for the usage of agar agar. But I’d suggest to practice it first before presenting it to your wife. Make just the mousse and pour it into a plate, put it in the fridge and let it stand for 3 h. Then just taste the consistency and adjust the amount of agar agar in it once you make the cake. The key to the mousse is to gradually add whipped egg whites without deflating them, they will create air bubbles and gelatin/or agar agar will keep it firm. I don’t think you can ruin the cake if you use agar agar in it. Good luck! I have a good feeling it will be a success!

  6. Hi Svitlana. Well, very belatedly (4 months later in fact!) I wanted to let you know how it went. It went really, really well! When I presented the cake to my wife on her birthday she was delighted, but assumed I had bought it from Bettys (a very posh cake shop in Harrogate, England). When I told her I had made it she was blown away! I think it was her most memorable present. (I didn’t risk using the agar agar in the end as I am very inexperienced at anything cake-like, and she was fine that I’d used gelatine). Thanks very much for a great recipe! Nick

    1. Hi Nick, I’m so happy to hear from you, I was wondering how did it go with agar-agar for you at the end, in fact I thought about you just recently. Thank you so much for writing back, I’m so so happy your surprise birthday cake came out great! It’s such a pretty, feminine-looking dessert, I knew it would bring a smile to your wife’s face. You are a great husband to venture into dessert-making department, she is one lucky woman! :))) Hope to see you guys here soon!

  7. Hi Svitlana,
    What’s the weight of one packet of powdered gelatin that you are using? Because the one i bought weighs 20g for a packet and I’m afraid of using too much. Thank you. ^^

    1. Hi Keri, just checked, it is 8g or 1/4 oz. in one packet of gelatin. Just follow the recipe and tips, it’s actually pretty easy to make. Let me know if you liked it! :)))

      1. Hi Svitlana, thank you for replying me. Instead of using 8 inch cake pan, I made 6 numbers of 9 cm round cake size just over the weekends. And I did not use the liquor. My friends love it a lot. They say the mousse is really light and delicious. Thank you so much for the recipe.
        However, I didn’t succeed the cake base. It was under cooked. And due to time constrain, I replaced with another sponge cake with another recipe I had.
        After mixing the ingredients, does the cake batter suppose to be fluffy?
        As I am not using liquor, is there any other syrup to replace the liquor for drizzling on the cake?

        Thank you again. :)

        1. Hi Keri, seems like this mousse cake is a winner, I’m so happy it was a success and your friends love it! Sorry about your batter, it’s been a while since I made this cake, I think the batter was fluffy, I’d have to test it again. But if you have your own sponge cake recipe, just use it all the time. If not using liquor, try simple syrup instead with a touch of lemon juice to break down the sweetness of it or no syrup or liquor at all. But it does keep it moist and adds an additional depth of flavor. Are you more of baker or you like making savory dishes as well?

          1. Hi Svitlana, Thanks again for your reply. ^^
            I am more interested in baking. I am still a beginner for baking. Still learning and trying out some pastries. But I would also like to learn some savory dishes too like pies.
            The next “project” will be tiramisu. Would like to try replace lady finger biscuits with sponge cake. Do you have this recipe?

          2. Hi Keri, sorry for delayed response, we’ve been traveling with the baby and just got home last night. I love baking as well, it’s actually easier than people might think. I made a delicious tiramisu for my Thanksgiving dinner but with lady fingers. I think sponge cake is a great alternative, as long as the filling is done right, you can’t really ruin it by substituting cookies with sponge cake. Perhaps, don’t soak the sponge cake in coffee but simply brush them lightly with coffee instead. Look up the recipe on the blog as Classic Tiramisu. Let me know what you think. PS There is a great book I really like by Will Torrent called Patisserie At Home to help you master the art of French pastry.

          3. Hi Svitlana, how’s your trip? I hope is great. Me too I just came back from a 2 week trip.
            Thank you for the book recommendation. Will take a look at it. ^^
            For your information, I haven’t started baking the tiramisu yet. Will be starting soon. Can’t wait for the result of it. Will keep you updated. ^^

          4. Hi Keri, we had an amazing trip with the baby, she loved the water, sand, sun and wearing light clothing day and night:))). We had tough winter in NYC, so it was a perfect getaway for the family. Where did you guys travel? Anywhere warm?

  8. Hi Svitlana, apology from the late reply. I went back to my country, Singapore, to visit my family. I also went to Thailand for a week. I totally agree with you that it is nice to be in some where warm and there is sun. Is really cold in Europe during winter. Even though now is Spring, when it is raining, it is still cold. I just came back from Munich. Went there over the long weekend. It is a beautiful place.
    I haven’t visited NYC. Only been to the west side of USA. Hope one day I can visit NYC. ^^

    I just started a blog about my trip in Thailand. Not good in writing. Still struggling. Hope you had a wonderful time over the last weekends. ^^

  9. Hello,

    This cake is beautiful and it seems to have gone perfectly smoothly until the topping, which isn’t setting. It seems to be remaining liquid. Any suggestions? I followed the directions to a T.

    1. Hi Dafne, did you let the mouse part of it cool first? Also, did you add enough gelatin to it? The only quick fix I can think of is to put the cake into freezer for 15 minutes and then transfer to a fridge. Let me know if it worked.

    1. Hi Clarinette, unless you are pregnant or your immune system is weak it is not recommended to consume desserts with raw eggs otherwise you should be ok. But I do like to use organic eggs in my desserts as much as I can. :))) Will you try the recipe?

      1. Cake looked and mostly important tasted amazing!!! Family and grandma of 95 were delighted! This recipe will definitely stay in my cooking book! Thank you and I am going to try more if your ideas!

        1. I am so so delighted to hear that, Elena! Please shot me a quick question via comments, Instagram or FB if you find a recipe you want to make & need some clarifications, so that I can help you right there. What do you enjoy cooking the most-desserts or savory?

    1. Hi Jayleen, now since you mastered the mousse technique, you can play with flavors-go for chocolate next time or peach flavor & serve it in individual glasses! Let me know if you are interested in making anything else, I’ll guide you through the blog! Happy Baking!

  10. In the process of making a trial run of a hybrid of this cake and had a question about the mousse (using the mousse instructions on top of chocolate cake). I was wondering if I need to line the spring form pan before putting in the mousse? Some other recipes and videos used acrylic liners which I haven’t been able to find anywhere in store and I was wondering if you used anything like that since your edges were so sharp!

    1. Hi Anna, I actually haven’t used anything to line the spring form. Once the mousse was set, I think (I made this cake more than few times but a while back 3 years ago) I just let it sit at room temperature for 5-10 minutes and then slowly opened the spring form, it released easily. You can line the bottom of the spring form but not the sides.Let me know how did you experiment go, i am so curious!

  11. Hi, just decided to make this amazing cake!! While going through the ingredients for the prep, I got a bit confused with regard to eggs! So wanted to clarify if the mousse would need two eggs and the cake require 6? Thank you!

    1. Hi Anita, I apologize for delayed response, yes, you would need 6 eggs for the cake and 2 egg whites for the mousse. I hope i didn’t discourage you from making this cake by not getting back to you on time! Let me know if you have any other questions!

  12. Hi I am trying to make your mousse and I saw ingredient list that has 7 table spoon of Crème Yvette but I don’t see when you mixed in mousse. do you actually mixed with raspberry mousse or just with sponge cake?

    1. Dear MJ, please use 5 tablespoons of liquor to moist the cake & 3 tablespoons to bloom gelatin (or you can use water alternatively). Let me know if you have any other questions.

    2. Also, I just updated the recipe on the blog in regards to the use of liquor. This is a great dessert, I hope you will decide to make it! :) Look forward to hearing from you back!

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