This refined dessert features a tender almond sponge base, a light and airy raspberry mousse layer, and a glossy raspberry glaze on top. Finished with fresh raspberries, it’s an elegant, refreshing cake—perfect for spring and summer gatherings.
Why You’ll Love This Recipe
- Light and visually stunning: The mousse center offers a delicate texture, while the glaze adds a vibrant finish.
- Balanced flavor profile: Nutty almond sponge complements the bright, slightly tart raspberry mousse.
- Make‑ahead friendly: Batter and mousse assemble ahead of time, then chill overnight—ideal for entertaining.
Ingredients
For the Almond Sponge
- ½ cup almond flour
- ¼ cup all‑purpose flour
- ¼ cup sugar
- 2 large eggs
- 2 Tbsp melted butter
- ½ tsp vanilla extract
- Pinch of salt
For the Raspberry Mousse
- 2 cups fresh or frozen raspberries
- ¼ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp gelatin powder
- 2 Tbsp cold water
- 1 cup heavy cream, whipped
For the Raspberry Glaze
- ½ cup raspberry puree
- 1 Tbsp sugar
- 1 tsp gelatin
- 1 Tbsp cold water
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Prepare the sponge: Preheat oven to 350 °F (175 °C). Beat eggs and sugar until pale and fluffy. Fold in flours, salt, and vanilla, then stir in melted butter. Pour into a lined springform pan and bake 12–15 minutes, until golden and set. Cool completely.
- Make the mousse: Blend raspberries, strain seeds, and combine puree with sugar and lemon juice in a saucepan. Bloom gelatin in cold water for 5 minutes, then stir into warm puree. Cool slightly, then gently fold in whipped cream.
- Assemble mousse layer: Spread mousse over cooled sponge in the pan. Chill for at least 4 hours or overnight for best texture.
- Prepare the glaze: Warm puree and sugar, bloom gelatin in cold water, then stir into the mixture. Cool slightly, pour over chilled mousse, and return to the fridge to set.
- Serve: Carefully remove cake from pan, garnish with fresh raspberries, and serve chilled.
Servings and timing
A standard 8 in (20 cm) springform pan yields 8–10 servings.
- Prep: 25 minutes
- Bake time: 12–15 minutes
- Chill time: Minimum 4 hours, best overnight
- Total time: 4 hours 40 minutes (excluding overnight chill)
Variations
- Use gelatin sheets: Substitute 1 sheet of gelatin soaked and melted for the gelatin powder measurements above.
- Flavor swaps: Try blueberry or strawberry puree in place of raspberry.
- Add crunch: Place a thin crisped almond feuilletine layer between the sponge and mousse.
- Alcohol option: Brush sponge with a light syrup spiked with kirsch or Chambord.
Storage / reheating
- Refrigerate: Store covered for up to 3 days—mousse may soften after day 2.
- Freeze: You can freeze for up to 2 weeks. Thaw in refrigerator overnight before serving.
- Reheating: Do not heat; serve cold or at cool room temperature.
FAQs
1. Can I use frozen raspberries?
Yes. Thaw before processing and strain to remove excess liquid for best mousse texture.
2. How do I know when the sponge is fully baked?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.
3. Can I make this gluten‑free?
Yes—replace the all‑purpose flour with a 1:1 gluten-free baking blend.
4. What if I don’t have a springform pan?
Use a removable cake ring or assemble in a loaf pan, cutting into slices after chilling.
5. Can I skip the glaze?
Yes, though the glaze enhances shine and raspberry flavor. You could dust the top with powdered sugar or serve with fresh coulis instead.
6. How firm should the mousse be?
Light yet structured—chilling for at least 4 hours ensures it holds shape when sliced.
7. Why do I bloom gelatin separately?
Blooming ensures the gelatin dissolves evenly without clumping, resulting in smooth mousse and glaze.
8. Can I make it ahead for events?
Absolutely. Prepare up to a day ahead and add fresh raspberries just before serving.
9. How do I release the cake cleanly?
Run a warm knife around the pan edge before unlocking to prevent sticking.
10. My glaze is runny—what went wrong?
If the glaze is still hot, it won’t set properly. Cool until slightly thick but still pourable before applying.
Conclusion
This raspberry mousse cake marries a buttery almond sponge with delicate, fruity mousse and a glossy glaze—yielding a light yet sophisticated dessert. With simple components and make‑ahead ease, it’s perfect for celebrations or any time you want a show‑stopping sweet treat. Enjoy the balance of textures and flavors in every elegant slice!
Print
Raspberry Mousse Cake with Almond Sponge
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 1 cake (8–10 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This elegant raspberry mousse cake features a light almond sponge base, a fluffy raspberry mousse center, and a vibrant raspberry glaze topping. Garnished with fresh raspberries, it’s a show-stopping dessert for spring and summer occasions.
Ingredients
- 1/2 cup almond flour
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 large eggs
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 cups fresh or frozen raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp gelatin powder
- 2 tbsp cold water
- 1 cup heavy cream, whipped
- 1/2 cup raspberry puree
- 1 tbsp sugar
- 1 tsp gelatin
- 1 tbsp cold water
Instructions
- Preheat oven to 350°F (175°C). Grease and line a springform pan.
- For the sponge: Beat eggs and sugar until pale and fluffy. Fold in almond flour, all-purpose flour, salt, and vanilla. Stir in melted butter. Pour into pan and bake for 12–15 minutes. Let cool.
- For the mousse: Blend raspberries, strain to remove seeds. Heat puree with sugar and lemon juice. Bloom gelatin in cold water for 5 minutes, then stir into warm puree. Let cool slightly, then fold in whipped cream gently. Spread mousse over cooled sponge in the same pan. Chill for 4 hours or overnight.
- For the glaze: Heat raspberry puree and sugar until warm. Bloom gelatin in cold water, stir into puree. Cool slightly, then pour over chilled mousse. Chill until set.
- Remove cake from pan, garnish with fresh raspberries, and serve chilled.
Notes
- Ensure gelatin is fully dissolved for a smooth mousse and glaze.
- Use fresh raspberries for garnish for best presentation.
- Chill cake overnight for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Your email address will not be published. Required fields are marked *