Raspberry Mousse Cake
With recipe 📌
Raspberry Mousse Cake is not only eye-catching, but also so delicious. This small sponge cake with a cream and raspberry filling is airy and creamy. With these instructions, the recipe is guaranteed to be a success!
INGREDIENTS
FOR THE DOUGH
100 g sugar
3 eggs (size M)
1 pinch of salt
50 g plain flour (type 405)
1.5 tbsp cocoa powder
FOR THE FILLING
6 sheets of gelatin
300 g frozen raspberries
70 g sugar
150 g yogurt
250 g heavy cream
ALSO
100 g dark chocolate
1 tbsp neutral cooking oil
125 g fresh raspberries
PREPARATION
Step 1
Preheat oven to 180°C (350°F) top/bottom heat (160°C fan/convection oven). Line the bottom of a 16 cm springform pan with parchment paper. For the dough, beat the sugar, eggs, and salt with a hand mixer on high speed for about 4 minutes until frothy. Combine the flour and cocoa powder and quickly fold in.
Step 2
Pour the batter into the prepared pan and bake in the preheated oven for about 35 minutes. After baking, remove the cake from the pan immediately, turn it out onto a wire rack lined with baking paper, and let it cool.
Our tip:
Why is the sponge cake turned out?
Turning the sponge cake out directly into the pan creates a nice, smooth surface and makes the base of the chocolate raspberry mousse cake easier to cut.
Step 3
For the filling, soak the gelatin in cold water according to the package instructions. Bring the raspberries and sugar to a boil in a saucepan. Strain the fruit through a coarse sieve to remove the seeds. Transfer the hot puree to a bowl. Squeeze out the gelatin and dissolve it in the still-hot raspberry puree. Add the yogurt and chill the mixture for about 30 minutes.
