This Raspberry Mousse Cake is a delightful dessert that’s light, fresh, and perfect for any occasion. With a soft génoise base, a fluffy raspberry mousse, and a tangy raspberry compote, this cake is a refreshing treat that’s both elegant and easy to make. Whether you’re serving it at a party or enjoying it with family, this cake is sure to impress with its vibrant flavors and beautiful presentation.
Ingredients (for an 18-20 cm cake)
For the Génoise:
- 1 egg
- 50 g sugar
- 50 g flour
- 1 packet of vanilla sugar or the zest of one lemon
- A pinch of salt
For the Raspberry Mousse:
- 200 g raspberries
- 200 g liquid cream (heavy cream)
- 50 g sugar
- 2 leaves of gelatin
For the Raspberry Compote:
- 150-200 g raspberries (fresh or frozen)
- 50 g sugar
- Juice of half a lemon
- 2 leaves of gelatin
Instructions
1. Prepare the Génoise Base
- Prepare the Oven: Set your oven to 180°C (350°F).Line the bottom of an 18-20 cm (7-8 inch) springform cake pan with parchment paper.
- Beat the Egg and Sugar: In a mixing bowl, beat the egg, sugar, and vanilla sugar (or lemon zest) together until the mixture becomes pale and thick. This will take about 5-7 minutes.
- Fold in the Flour: Sift the flour and salt into the egg mixture. Gently fold the flour into the mixture until well combined, being careful not to deflate the batter.
- Bake the Génoise: Pour the batter into the prepared cake pan and smooth the top. Place in the preheated oven and bake for 10-12 minutes, or until the génoise is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Génoise: Once baked, remove the génoise from the oven and let it cool completely in the pan.
2. Prepare the Raspberry Mousse
- Soak the Gelatin: Soak the gelatin leaves in cold water for about 5 minutes to soften them.
- Puree the Raspberries: In a blender or food processor, puree 200 g of raspberries.
- Heat the Raspberry Puree: In a small saucepan, heat the raspberry puree with the sugar over low heat until the sugar dissolves.
- Add the Gelatin: Squeeze out the excess water from the softened gelatin leaves and add them to the warm raspberry puree. Stir until the gelatin is completely dissolved.
- Whip the Cream: In a separate bowl, whip the liquid cream to soft peaks.
- Combine the Raspberry Puree and Whipped Cream: Gently fold the cooled raspberry puree into the whipped cream until well combined and smooth.
- Set the Mousse: Pour the raspberry mousse over the cooled génoise base in the cake pan. Smooth the top with a spatula and refrigerate for at least 2 hours, or until the mousse is set.
3. Prepare the Raspberry Compote
- Soak the Gelatin: Soak the gelatin leaves in cold water for about 5 minutes.
- Cook the Raspberries: In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to thicken, about 5-7 minutes.
- Incorporate the Gelatin: Take the saucepan off the heat.Squeeze out the excess water from the softened gelatin leaves and stir them into the raspberry compote until dissolved.
4. Assemble the Cake
- Add the Compote Layer: Once the mousse has set, pour the cooled raspberry compote over the top of the mousse layer. Smooth the surface with a spatula.
- Chill the Cake: Refrigerate the cake for at least another hour, or until the compote layer is fully set.
5. Serve the Cake
- Remove from the Pan: Carefully run a knife around the edge of the cake to loosen it from the pan. Remove the springform ring.
- Garnish and Serve: Garnish the top of the cake with fresh raspberries or a dusting of powdered sugar if desired. Slice and serve chilled.
Conclusion
This Raspberry Mousse Cake is a fabulous dessert that’s light, airy, and bursting with fresh raspberry flavor. The combination of a soft génoise base, creamy mousse, and tangy compote makes this cake a true delight for the senses. It’s the perfect dessert for spring and summer, or any time you want to impress your guests with a refreshing and elegant treat. Enjoy this delightful cake that’s as beautiful as it is delicious!
