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

Units Scale

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

Cook Mode Prevent your screen from going dark

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