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
- To make the Sponge cake base Preheat the oven to 325 degrees F. Line the bottom of a large baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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