Raspberry Mousse Cake Recipe

Raspberry Mousse Cake Recipes

Ingredients :


1/4 cup plain flour

1/4 cup self raising flour

1/4 cup cornflour

3 eggs

1/2 cup caster sugar

Raspberry Mousse

2 x 200g punnets fresh or frozen raspberries

1 egg, extra

1/3 cup caster sugar

250g packet cream cheese, softened

1 1/4 cups thickened cream

1 tbsp gelatine

2 tbsp water

To Serve

icing sugar

Method :

Preheat oven to moderate 180C. Brush a 20cm round spring form tin with melted butter or oil. Line base and sides with baking paper; grease paper.

To make Cake : Sift flours and cornflour 3 times onto greaseproof paper. Using electric beaters, beat eggs in small mixing bowl for 3 minutes or until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy. Transfer mixture to large mixing bowl. Using a metal spoon, fold in dry ingredients quickly and lightly. Spread mixture evenly into prepared tin. Bake for 25 minutes or until sponge is lightly golden and shrinks from side of tin. Leave sponge in the tin for 3 minutes before turning out onto wire rack to cool.

To make Raspberry Mousse : Process 1 1/2 punnets raspberries to a smooth texture in blender or food processor bowl, pass through a fine sieve. Reserve half of the puree for serving. Using electric beaters, beat extra egg and sugar in small bowl until creamy. Add cream cheese, beat until smooth. In a separate bowl, beat cream until soft peaks form.

Combine gelatine with water in small bowl, stand bowl in hot water, stir until gelatine dissolves. Using a metal spoon fold gelatine, half raspberry puree and reserved whole raspberries into cream cheese mixture, then fold in cream. Cover with plastic wrap and refrigerator for 10 minutes or until mixture has thickened, stirring occasionally.

To assemble: Cut cake in half horizontally. Place first cake layer back in clean, lined tin. Spread cake evenly with mousse. Top with remaining cake layer, refrigerate until the mousse has set. To serve: Sift icing sugar over top of cake, cut into wedges. Place onto serving plates and spoon reserved puree around cake.

Note - Cake can be made a day ahead. Store, covered in plastic wrap, in refrigerator. Unsuitable for freeze.

Serves 8

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