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Raspberry Mousse Cake
A light and fruity cake made of a moist almond base, a silky raspberry mousse, and topped with fresh raspberries. Ideal for summer, this gluten‑free dessert will delight homemade pastry lovers.
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Critical Success Points
- • Whisk the egg whites to firm peaks
- • Fold the whites without deflating them
- • Cool the raspberry purée to ≤30 °C before adding the cream
- • Fully dissolve the gelatin off the heat
- • Refrigerate for at least 4 hours for the mousse to set
Safety Warnings
- • Watch out for boiling water splashes when cooking the raspberries.
- • Handle hot gelatin carefully to avoid burns.
- • Do not leave the mousse at room temperature for more than 2 hours to prevent bacterial growth.
- • Use kitchen gloves when handling the hot oven.
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