Raspberry Mousse Cake, definitely a cake for summer when the raspberries are in season. For the filling you could replace fresh raspberries with frozen ones. It takes some planning to put Mousse cake together, but all the components are easy to make. Just take into account the raspberry mousse cake needs a few hours to cool before serving.
1 cup Flour
2 Tablespoons Cornstarch
1 1/4 tsp Baking Powder
1/4 tsp Salt
4 Egg yolks
1 cup Sugar
3 Tablespoons Water
1 tsp Lemon juice
4 Egg whites
Raspberry Puree2 cups Red raspberries, thawed, lightly sweetened
1/4 cup Sugar
Whipping Cream1/4 cup Orange juice
1 envelope Unflavored gelatin
3 cups Whipping cream
3 Tablespoons Sugar
3 cups Fresh red raspberries
Oven Temp ~ 325°
Baking Time ~ 25 to
Pan Type ~ two 9 x 1-1/2-inch round cake pans
Stir together the flour, cornstarch, baking powder and salt.
In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in 1/2 cup sugar on low speed, beat in water and lemon juice. Wash beaters.
In a separate mixing bowl beat egg whites on medium speed till soft peaks form.
Add 1/2 cup sugar, beat at high speed till stiff peaks form.
Fold in the yolk mixture. Fold flour mixture into the egg mixture.
Divide batter between the two prepared cake pans.
Bake mousse cake. Remove from pans immediately and cool.
Split layers with a serrated knife, in half horizontally.
Place thawed raspberries in a blender. Cover, blend until smooth. Strain to remove the seeds. Stir in 1/4 cup sugar. Set aside.
In a measuring cup combine orange juice and gelatin, let stand 5 minutes. Place mixture in a saucepan with 1 cup of water.
Heat until gelatin dissolves, stirring constantly.
Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Should have about 3 1/2 cups of the whipped cream.
Fold all but 1/4 cup of the berry puree into the whipping cream forming your raspberry mousse. Mix in 2 cups of the fresh raspberries.
Place a cake layer onto cake plate. Spread about 1/3 of the left over raspberry puree on top first layer along-with 1/3 of the raspberry mousse cream.
Repeat layering mousse cake until puree and mousse cream is gone; making sure to end with the raspberry mousse cream.
Garnish Raspberry Mousse Cake with remaining fresh raspberries.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!