Description
This Raspberry Mousse Cake combines a delicate sponge cake base with a light and airy raspberry mousse topped with fresh raspberries and a hint of basil for a refreshing finish. Perfect for celebrations or a special dessert, it balances tart and sweet flavors with a creamy texture that melts in your mouth.
Ingredients
Scale
For the Sponge Cake Base
- 3 large eggs (cold or room temperature)
- 1/2 cup sugar
- 1/2 cup all-purpose flour
For the Raspberry Mousse
- 1 1/4 cup fresh or frozen raspberries
- 1/4 cup sugar
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp Knox unflavored gelatin
- 1 cup heavy whipping cream
- 1 1/2 Tbsp confectioners’ (powdered) sugar
For the Topping
- 1 cup heavy whipping cream
- 1 1/2 Tbsp powdered sugar
- 1/2 to 1 cup raspberries
- 10 tiny basil leaves (optional)
Instructions
- Prepare the Sponge Cake Base: Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and 1/2 cup sugar until the mixture is light, fluffy, and has tripled in volume. Gently fold in the 1/2 cup all-purpose flour, taking care not to deflate the batter. Pour the batter into a greased or parchment-lined 8-inch round cake pan. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make the Raspberry Puree and Gelatin Mixture: In a small saucepan over low heat, combine the 1 1/4 cups raspberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook gently until the raspberries soften and release juices, about 5 minutes. Remove from heat. Sprinkle the gelatin evenly over the warm raspberry mixture and stir until fully dissolved. Let the mixture cool to room temperature but not set.
- Prepare the Mousse: In a chilled mixing bowl, whip 1 cup heavy whipping cream with 1 1/2 tablespoons confectioners’ sugar until soft peaks form. Gently fold the cooled raspberry gelatin mixture into the whipped cream until well combined, creating a smooth mousse.
- Assemble the Cake: Place the cooled sponge cake on a serving plate or cake stand. Pour the raspberry mousse evenly over the cake, smoothing the top with a spatula. Refrigerate for at least 4 hours or until the mousse is set and firm.
- Prepare the Whipped Cream Topping: Whip the remaining 1 cup heavy whipping cream with 1 1/2 tablespoons powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the set raspberry mousse layer.
- Garnish and Serve: Decorate the top of the cake with 1/2 to 1 cup fresh raspberries and, if desired, 10 tiny basil leaves for a fresh contrast. Serve chilled and enjoy the light, fruity delight.
Notes
- Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before use.
- Gelatin must be fully dissolved and cooled before folding into whipped cream to avoid lumps.
- For a more intense raspberry flavor, consider adding a tablespoon of raspberry liqueur to the mousse mixture.
- Ensure heavy cream is well chilled before whipping to achieve optimal volume.
- Basil leaves add a subtle aromatic note but can be omitted if preferred.
