Name: Yummy Raspberry Mousse Cake Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 egg; 50g sugar; 50g flour; 1 sachet vanilla sugar (or zest of one lemon); A pinch of salt; 200g raspberries; 200g heavy cream; 50g sugar; 2 gelatin sheets (6g, 150 bloom); 150–200g raspberries (fresh or frozen); 50g sugar; Juice of half a lemon; 2 gelatin sheets (6g, 150 bloom)

Directions

1. Step

Preheat the oven to 170°C (338°F). In a bowl, whisk together the egg, sugar, flour, vanilla sugar (or lemon zest), and a pinch of salt until smooth. Roll out the batter into a 20 cm round shape and bake for 10 minutes. Let it cool completely.

2. Step

Soak the gelatin sheets in cold water for a few minutes until softened. Blend the raspberries until smooth, then strain to remove seeds (optional). In a bowl, mix the raspberry purée, heavy cream, and sugar. Gently heat a small portion of the mixture and dissolve the soaked gelatin in it. Combine with the rest of the mousse mixture and pour over the cooled cake base. Refrigerate until set.

3. Step

Soak the gelatin sheets in cold water. Melt the raspberries and mix with sugar and lemon juice over low heat. Strain the mixture to remove seeds (if desired), then dissolve the gelatin in the warm mixture. Let it cool slightly, then pour over the set raspberry mousse layer. Refrigerate until firm.