Raspberry Mousse Cake

Indulge in the luscious elegance of this Raspberry Mousse Cake, a show-stopping dessert that combines light, airy textures with bold, fruity flavors. Featuring a tender sponge cake base, this recipe is layered with a silky raspberry mousse made from fresh raspberries, heavy cream, and a touch of raspberry jam for added depth. The mousse is delicately stabilized with gelatin, ensuring a perfectly smooth and creamy consistency that melts in your mouth. Finished with a crown of fresh raspberries for a vibrant garnish, this cake is as stunning as it is delicious. Ideal for celebrations or a luxurious treat, this no-fuss dessert sets beautifully in the refrigerator and offers a refreshing burst of berry goodness in every bite. Perfect for those searching for an elegant raspberry dessert, fruit mousse recipes, or no-bake cake inspiration!

Nutriscore Rating: 51/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 120 g all-purpose flour
• 100 g granulated sugar
• 2 large eggs
• 40 g unsalted butter, melted
• 1 tsp baking powder
• 0.25 tsp salt
• 1 tsp vanilla extract
• 250 ml heavy cream
• 2 tsp gelatin powder
• 3 tbsp water
• 200 g fresh raspberries
• 80 g powdered sugar
• 60 g raspberry jam
• 50 g fresh raspberries for garnish

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line the base of a 9-inch (23 cm) springform cake pan.

Step 2

In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a separate bowl, beat the eggs and granulated sugar together using an electric mixer until light and fluffy. This should take about 5 minutes.

Step 4

Carefully fold in the flour mixture into the egg mixture until just combined.

Step 5

Add melted butter and vanilla extract to the mixture and fold gently until smooth.

Step 6

Pour the batter into the prepared pan and bake for 18-20 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 7

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8

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

Step 9

Meanwhile, puree the fresh raspberries with a hand blender or in a food processor until smooth. Strain the puree through a sieve to remove the seeds.

Step 10

In a saucepan, gently heat the raspberry puree and raspberry jam together over low heat until warm. Add the bloomed gelatin and stir until completely dissolved. Let it cool to room temperature.

Step 11

In a large bowl, whip the heavy cream and powdered sugar to stiff peaks.

Step 12

Fold the raspberry-gelatin mixture into the whipped cream until well combined.

Step 13

Place the cooled sponge cake back into the (cleaned) springform pan. Pour the raspberry mousse on top of the cake, smoothing the surface with a spatula.

Step 14

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

Step 15

Before serving, remove the cake from the springform pan and garnish with fresh raspberries.

Step 16

Slice and serve chilled.

Nutrition Facts

Serving size	1060.9 grams (1060.9g)

Amount per serving	% Daily Value*
Calories	2705

Total Fat 128.60g	165%
Saturated Fat 73.70g	369%
Polyunsaturated Fat 0.00g
Cholesterol 709mg	236%
Sodium 1289mg	56%
Total Carbohydrate 338.90g	123%
Dietary Fiber 19.50g	70%
Total Sugars 220.00g
Protein 33.20g	66%

Vitamin D 80IU	400%
Calcium 148mg	11%
Iron 9mg	52%
Potassium 664mg	14%

*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: 43.7%

Protein: 5.0%

Carbs: 51.2%