Raspberry Mousse Cake
Raspberry Mousse Cake is a medium French recipe that serves 8. 250 calories per serving. Recipe by Once Upon a Time Pastry on YouTube.
Prep: 1 hr 17 min | Cook: 25 min | Total: 1 hr 57 min
Cost: $9.77 total, $1.22 per serving
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
Separate the eggs
Separate the whites from the yolks into two separate bowls. Keep the whites for later.
Time: PT5M
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
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
Whip the egg whites
Using the electric whisk, beat the egg whites until firm, glossy peaks form.
Time: PT8M
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
Prepare the pan
Generously butter the 20 cm springform pan and lightly line it with parchment paper if desired.
Time: PT2M
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
Prepare the syrup (optional)
Bring 100 ml water with 50 g sugar to a boil for 2 minutes, then let cool.
Time: PT5M
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
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
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
Cool the purée
Allow the raspberry purée to cool to room temperature, ideally ≤30°C before mixing with the cream.
Time: PT10M
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
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
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
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
Refrigeration
Cover the cake with plastic wrap and refrigerate for at least 4 hours (ideally overnight) for the mousse to set.
Time: PT4H
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
Dietary info: gluten‑free, contains nuts, contains dairy, contains gelatin, low-calorie
Allergens: eggs, almonds, milk, gelatin
Ingredient Substitutions
- Instead of Granulated sugar: white sugar
- Instead of Almond flour: all-purpose flour
- Instead of Cornstarch (maïzena): potato starch
- Instead of Fresh raspberries: frozen raspberries (thawed)
- Instead of Sheet gelatin: agar-agar (for vegetarian version)
- Instead of Whole liquid cream (minimum 30% fat): whipping cream
- Instead of Butter: vegetable oil
Equipment Needed
- 20 cm springform pan
- Mixing bowls
- Electric whisk or mixer
- Silicone spatula (spatula)
- Saucepan
- Immersion blender
- Fine sieve
- Plastic wrap (cling film) (optional)
- Refrigerator
- Oven
- Kitchen scale
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use fully ripe raspberries for maximum flavor.
- For a vegetarian version, replace the gelatin with 1 g agar‑agar pre‑dissolved in 100 ml hot water.
- Lightly dust with lemon zest to add an extra fresh note.
Troubleshooting
The egg whites do not whip to firm peaks.
Ensure the bowl and whisk are completely dry and free of any fat. Use very fresh eggs and add a pinch of salt or cream of tartar.
The mousse does not set after refrigeration.
Make sure the gelatin was fully dissolved and that the raspberry purée was properly cooled before being incorporated into the cream.
The cake is too dry.
Brush the cake with the prepared syrup while it is still warm or add a tablespoon of water to the batter.
Storage
Refrigerator: Store the cake in the refrigerator, covered, for up to 3 days.
Freezer: Not recommended; the mousse texture deteriorates.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the mousse the day before and keep it refrigerated before assembling the cake.
- The cake can be baked ahead and stored in an airtight container for 2 days.
- Strain the raspberry purée to remove seeds and achieve an ultra‑smooth texture.
Last updated: August 21, 2026
