Nut-Free Raspberry Mousse Cake

Delight in the luscious flavor of this Nut-Free Raspberry Mousse Cake, a light and fruity dessert perfect for any occasion. Featuring a tender, moist sponge base topped with a silky, raspberry-infused mousse, this recipe is 100% nut-free, making it a safe and indulgent treat for those with allergies. Fresh raspberries lend their vibrant color and natural sweetness to the mousse, which is perfectly balanced with a hint of lemon. The airy mousse is set with gelatin for a stunning, sliceable texture, while the fluffy whipped cream ensures a delicate finish. This dessert is simple yet elegant, requiring only 30 minutes of prep time before it chills to perfection in your fridge. Whether you’re hosting a celebration or looking for a show-stopping dessert to impress, this Nut-Free Raspberry Mousse Cake offers both flavor and peace of mind for your guests.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 150 g Granulated sugar
• 1.5 tsp Baking powder
• 0.5 tsp Salt
• 100 g Unsalted butter, melted
• 4 large Eggs
• 1 tsp Vanilla extract
• 125 ml Whole milk
• 400 g Fresh raspberries
• 1 tbsp Lemon juice
• 2 tsp Gelatin powder
• 3 tbsp Cold water
• 300 ml Heavy cream
• 50 g Powdered sugar

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with non-stick spray or butter.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In another bowl, combine the melted butter, eggs, vanilla extract, and milk. Whisk until well blended.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Step 5

Pour the cake batter into the prepared springform pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 6

Allow the cake to cool in the pan for 10 minutes before removing the sides of the springform pan. Let it cool completely on a wire rack.

Step 7

For the raspberry mousse, puree 300g of raspberries with lemon juice in a blender. Strain through a fine sieve to remove seeds and set aside.

Step 8

In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5 minutes to bloom.

Step 9

Gently heat the raspberry puree over low heat until warm. Stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.

Step 10

In a large bowl, whip the heavy cream with powdered sugar until soft peaks form. Gradually fold in the cooled raspberry puree until fully incorporated.

Step 11

Spread the raspberry mousse evenly over the cooled cake layer, smoothing the top with a spatula.

Step 12

Refrigerate the cake for at least 4 hours, or until the mousse has set firmly.

Step 13

Before serving, decorate the top with the remaining fresh raspberries.

Step 14

Slice and enjoy your Nut-Free Raspberry Mousse Cake.

Nutrition Facts

Serving size	1608.6 grams (1608.6g)

Amount per serving	% Daily Value*
Calories	3831

Total Fat 208.90g	268%
Saturated Fat 120.30g	602%
Polyunsaturated Fat 0.10g
Cholesterol 1278mg	426%
Sodium 2314mg	101%
Total Carbohydrate 412.50g	150%
Dietary Fiber 31.50g	113%
Total Sugars 224.80g
Protein 61.10g	122%

Vitamin D 221IU	1104%
Calcium 424mg	33%
Iron 16mg	88%
Potassium 1335mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 6.5%

Carbs: 43.7%