Thursday, July 14, 2011

Raspberry Mousse Cake


This is a truly spectacular cake, and is perfect for any special occasion. Well, mine was just that we had picked a lot of raspberries, which became ripe this week, so I made it for a nice family gathering in the afternoon. But sometimes it's those little moments you share with people you love that are the nicest.


This is definitely a cake for the summer when raspberries are in season. For the filling you could replace fresh raspberries with frozen ones, but for the topping you should use the fresh ones. It takes some planning to put the cake together, but all the components are easy to make. Just take into account that the cake needs a few hours to cool in between and before serving. Both doughs can be baked the day before you assemble it.


Raspberry Mousse Cake
(makes one 26-cm / 10-inch round cake)

shortcrust:
100 g flour
1 pinch of baking powder
1 tbsp. sugar
1 pinch of salt
1 egg yolk
60 g butter

sponge:
3 eggs
125 g sugar
100 g flour
25 g corn starch

mousse:
7 sheets gelatin
250 g raspberries
150 g sugar
3 tbsp. freshly pressed lemon juice
600 g whipping cream

topping and assembly:
100 g raspberry jelly or preserves
400 g raspberries
1 package clear glaze
1/4 l raspberry juice
1-2 tbsp. sugar


Shortcrust:
To make the shortcrust bottom of the cake use a food processor and mix together the flour, baking powder, sugar, salt, egg yolk and butter until the dough comes together. Put in saran wrap and lay in the fridge for about 30 minutes.

Preheat the oven to 180° C (350° F). Line a 26-cm (10-inch) round springform with parchment paper. Roll out the dough on a floured surface to fit the form. Put into the form and pinch several times with a fork. Bake for about 15 minutes. Let cool before you remove it from the pan.

Sponge:
For the sponge separate the eggs. Whisk the egg yolks with a handheld mixer together with the sugar and 2 tbsp. of hot water for about 3 minutes until  nice and foamy. Beat the egg whites with the salt until stiff peaks form. Combine both egg mixtures together carefully. Then sieve the flour and corn starch on top and carefully fold in. Put in the springform pan and bake for about 20-25 minutes until golden brown. Let cool on a wire rack.

Raspberry Mousse:
To make the raspberry mousse first soak the gelatin sheets in cold water. Puree the raspberries together with the lemon juice and the sugar. Whip the cream until stiff. Warm the soaked gelatin with a little bit of the raspberry puree until the gelatin has dissolved. Mix with the remaining puree. Then fold carefully into the whipped cream.

Assembly:
To assemble the cake first put the shortcrust bottom on your cake plate. Warm up the raspberry jelly and spread evenly onto the shortcrust. Slice the sponge horizontally into 2 levels. Put one part on top of the shortcrust. Now put a cake ring around the cake.

Spread half of the raspberry mousse on top and lay your second sponge on top. Put the remaining mousse on top and level until even. Cover with saran wrap and put into the fridge for about 4-5 hours.

Arrange the raspberries on top of the cake. Make the glaze with the juice and the sugar as directed on the package. Using a big spoon slowly pour the glaze over the cake and let it set. Store in the fridge until serving.


Enjoy and Guten Appetit!

9 comments:

amritac said...

That cake looks so amazing! And you know, I'm jealous...I simply cannot come up with good-looking cakes...yummy, yes...good-looking, no. Berry cool! :-)

Poires au Chocolat said...

Wow, that's such a gorgeous cake! Great recipe, I'll have to give it a go. I love all the different components.

Lucy said...

This cake is so pretty! Love the raspberry topping - so summery.

The Procrastobaker said...

What a completely gorgeous cake! It is totally perfect and worthy of its place in a bakery window for sure :) It looks like it tastes equally as wonderful also, I bet the people you shared it with were bowled over! Lovely recipe indeed and actually looks pretty manageable, thank you for sharing it! :)

La Roquette said...

Just came across your blog, Love your photography, so crisp and clean :)

Fantastic work :) will definitely be coming back to see more :)

Диана said...

oooh amazing!
love your recipes :)

Insidemybag said...

Really lovely pictures and recipes.
Now I want to bake something wiht raspberries too.

www.insidethebag.tumblr.com

Cooking Rookie said...

I have lots of frozen raspberries from this summer's U-Picks - this cake is just perfect. I am adding this to my Favorite Blogs board on Pinterest as a reminder to try this mousse :-)

Deeps @ Naughty Curry said...

omg! im drooling here... beautiful. i have strawberries gonna substite :)

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