This post may contain affiliate links. Read my disclosure policy. The tangy sweet raspberry mousse over the Russian sponge cake is so good! And raspberries are in season; at their peak of amazing-ness. This was my nieces 1st birthday cake :). Doesn’t it look fit for a princess? My friend Nella shared this Raspberry Mousse Cake recipe with me awhile back. It’s so tasty and pretty straightforward to make. I baked it twice last week and everyone enjoyed it. Nella, thank you so much for sharing. It’s a keeper!
Ingredients for the Raspberry Mousse Cake:
3 large eggs, cold or room temp 1/2 cup sugar 1/2 cup all-purpose flour *measured correctly
For the Raspberry Mousse:
1 1/4 cup fresh or frozen raspberries 1/4 cup sugar 1 Tbsp fresh lemon juice 1/2 Tbsp Knox Unflavored Gelatin 1 cup heavy whipping cream 1 1/2 Tbsp confectioners (powdered) sugar
To decorate Raspberry Mousse Cake:
1 cup heavy whipping cream 1 1/2 Tbsp powdered sugar 1/2 to 1 cup raspberries
How to Make Raspberry Mousse Cake:
Preheat the Oven to 350˚F. 1. Butter a cake pan or springform pan. Line the bottom with parchment paper.
Using electric mixer, beat 3 large eggs with 1/2 cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed
Sprinkle the top with 1/2 cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVER-MIX or it won’t rise well. Transfer to your prepared cake pan and bake for 23 min. Cool to room temp (I popped it into the freezer 10 minutes to speed up the cooling process).
How to Make the Raspberry Mousse:
In a Small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Whisk together until it’s the consistency of a raspberry sauce. Remove from heat and strain the raspberry sauce through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the juice as possible.
Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and 1/2 Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it’s room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
Whip 1 cup heavy whipping cream to soft peaks. Add 1 1/2 Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
Once the raspberry sauce is cooled to room temp (make sure it’s not warm or it wont be spreadable after it’s mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about 1/4 of the raspberry sauce at a time). Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
When the mousse is firm enough to decorate, beat 1 cup heavy cream with 1 1/2 Tbsp powdered sugar until firm peaks form then pipe rounds of whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves for effect :). I used Wilton Star tip.
Enjoy! Enjoy! P.S. Have you tried making a mousse with anything other than raspberries?
