Raspberry Mousse Cake

Ingredients

• 3 unités Eggs (separate the whites from the yolks)
• 80 g Granulated sugar (for the yolks)
• 70 g Almond flour (for the cake, can be replaced with flour (less moist))
• 30 g Cornstarch (maïzena) (for the cake)
• 30 g Powdered sugar (for the raspberry purée)
• 300 g Fresh raspberries (250 g for the mousse, 50 g for decoration)
• 2 feuilles Sheet gelatin (soaked 5 min in cold water, then drained)
• 200 ml Whole liquid cream (minimum 30% fat) (whisk until thick consistency)
• 30 g Butter (to grease the pan)
• 100 ml Water (for the syrup)
• 50 g Sugar (for the syrup) (to boil for 2 min)
• 10 g Powdered sugar (for decoration) (sprinkle on top)

Instructions

1. Separate the eggs

   Separate the whites from the yolks into two separate bowls. Keep the whites for later.

   Time: PT5M

2. Whisk the yolks with the sugar

   In the bowl containing the yolks, add the granulated sugar and whisk on medium speed until the mixture doubles in volume and becomes pale.

   Time: PT5M

3. Incorporate the dry powders

   Add the almond flour then the cornstarch to the yolk‑sugar mixture. Gently fold with the spatula until homogeneous.

   Time: PT2M

4. Whip the egg whites

   Using the electric whisk, beat the egg whites until firm, glossy peaks form.

   Time: PT8M

5. Fold the whites into the mixture

   Add the whipped whites to the previous mixture in three additions, folding gently with a spatula so as not to deflate them.

   Time: PT3M

6. Prepare the pan

   Generously butter the 20 cm springform pan and lightly line it with parchment paper if desired.

   Time: PT2M

7. Bake the cake

   Pour the batter into the pan, smooth the surface and bake at 180°C for 20 minutes until the cake is golden and slightly springy to the touch.

   Time: PT20M

   Temperature: 180°C

8. Prepare the syrup (optional)

   Bring 100 ml water with 50 g sugar to a boil for 2 minutes, then let cool.

   Time: PT5M

9. Cook the raspberries

   In a saucepan, combine 250 g fresh raspberries with 30 g powdered sugar. Heat over medium heat until the sugar fully dissolves, about 5 minutes.

   Time: PT5M

10. Blend and strain the purée

    Use the immersion blender to obtain a smooth purée, then pass it through a fine sieve to remove any seeds.

    Time: PT3M

11. Incorporate the gelatin

    Soak the gelatin in cold water for 5 minutes, drain and add it to the hot purée off the heat. Mix well until fully dissolved.

    Time: PT2M

12. Cool the purée

    Allow the raspberry purée to cool to room temperature, ideally ≤30°C before mixing with the cream.

    Time: PT10M

13. Whisk the cream

    Pour the very cold whole cream into a bowl and whisk on high speed until a thick, firm consistency is achieved.

    Time: PT5M

14. Mix the mousse

    Gently fold the cooled raspberry purée into the whipped cream using a spatula, folding until a homogeneous mousse is obtained.

    Time: PT2M

15. Unmold the cake

    Once the cake is baked, let it cool for a few minutes, then unmold and place on a serving plate.

    Time: PT5M

16. Pour the mousse over the cake

    Pour the raspberry mousse over the cake, spreading it evenly with a spatula to achieve a smooth surface.

    Time: PT5M

17. Refrigeration

    Cover the cake with plastic wrap and refrigerate for at least 4 hours (ideally overnight) for the mousse to set.

    Time: PT4H

18. Final decoration

    Remove the wrap, decorate the top with fresh raspberries and lightly dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g