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.
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.
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!
