Milk cake decorated with mousseline cream and raspberries
Recipe by Amour de cuisine Soulef
A moist milk cake, without sponge, topped with a pink mousseline cream made with raspberry powder, decorated with fresh raspberries, dried raspberries, mint and coconut shavings. Ideal for a birthday or a special occasion.
MediumFrenchServes 10
Printable version with shopping checklist
Source Video
2h 40m
Prep
45m
Cook
25m
Cleanup
3h 50m
Total
Cost Breakdown
Total cost:$19.65
Per serving:$1.97
Critical Success Points
- • Bake the cake at 180°C for 45 minutes without opening the oven.
- • Cut the cake into perfectly straight 2 cm slices.
- • Achieve a smooth and airy mousseline cream.
- • Smooth the sides of the cake before chilling.
Safety Warnings
- • Handle the oven with kitchen gloves to avoid burns.
- • The knife used to cut the cake is very sharp; be careful with your hand.
- • Allow the cake to cool before decorating to prevent the cream from melting.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Ultimate Level 10 Chocolate Chip Cookies
DessertAmericanHard
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium