Name: Homemade Raspberry Mousse Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 egg; 50 g sugar; 50 g flour; 1 sachet of vanilla sugar (or zest of one lemon); A pinch of salt; 200 g raspberries; 200 g liquid cream; 50 g sugar; 2 sheets of gelatin (pre-soaked); 150–200 g raspberries (fresh or frozen); 50 g sugar; Juice of half a lemon; 2 sheets of gelatin (pre-soaked)

Directions

1. Step

Preheat the oven to 180°C (356°F). In a bowl, whisk together the egg, sugar, vanilla sugar (or lemon zest), salt, and flour until smooth. Pour the batter into a round cake pan and bake for 10 minutes or until lightly golden. Let the cake cool completely before proceeding.

2. Step

Blend 200 g raspberries until smooth, then heat the puree over medium heat. Stir in the sugar and pre-soaked gelatin until dissolved. Allow the mixture to cool slightly, then gently fold in the whipped cream. Pour the mousse over the cooled cake base and refrigerate until set.

3. Step

Heat the raspberries and sugar in a saucepan until softened. Remove from heat and mix in the lemon juice and pre-soaked gelatin. Stir until smooth. Allow to cool slightly, then pour over the mousse layer. Chill the cake until fully set.