Raspberry Mousse Cake Recipe

1 cup
2 Tb
1 1/4 tsp
1/4 tsp
4
1 cup
3 Tb
1 tsp
4

Raspberry Puree
2 cups
1/4 cup

Whipping Cream
1/4 cup
1 envelope
3 cups
3 Tb
3 cups

Flour
Cornstarch
Baking powder
Salt
Egg yolks
Sugar
Water
Lemon juice
Egg whites

Red raspberries, thawed, lightly sweetened
Sugar

Orange juice
Unflavored gelatin
Whipping cream
Sugar
Fresh red raspberries

Oven Temp ~ 325° Baking Time ~ 25 -35 Min.
Pan Type ~ two 9x1-1/2-inch round pan

Preheat oven, grease and flour two 9x1-1/2-inch round baking 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 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 the flour mixture into the egg mixture.
Divide batter between pans.

Bake. Remove from pans immediately. Cool.
Split layers with a serrated knife in half horizontally.

Place thawed berries in a blender. Cover; blend until smooth. Strain to remove seeds. Stir in 1/4 cup sugar. Set aside.

In a heat-safe measuring cup combine orange juice or liqueur and gelatin; let stand 5 minutes. Place mixture in a saucepan filled with 1 inch 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. Reserve 3 1/2 cups of the whipped cream.

Fold all but 1/4 cup of the berry puree into the whipping cream. Mix in 2 cups of the fresh berries.

Place a cake layer on a cake plate. Spread a little berry puree on first layer. top with 1/3 of the raspberry whipping cream.

Repeat layering until all cake, puree and whipping cream is gone, making sure to end with the whipping cream.

Garnish with remaining fresh raspberries.

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Healthy Homemade Cake Recipes

Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

Let’s face it; Most times, low-fat or low-sugar cake recipes taste yucky! You’d rather be unhealthy than try to grin and bare the alternative, right? And too many times the cook over bakes the dish and it taste dryer than sawdust, and just as tasteless!
Because the less calorie versions have less fat, it understandably takes less time to bake them. So adjust your recipes to at least five minutes less baking time than is recommended.

Don’t give up! There are basic tricks and some great homemade cake recipes waiting to be tried in these pages so fear not, you are not doomed to giving up flavor for the sake of a healthy lifestyle.

Stop using cake mixes! They are full of all the naughty stuff you absolutely want to avoid if you are trying to stay on a low-fat low-sugar, and heart-healthy diet. You won’t be sacrificing taste using all natural ingredients. On the contrary, you will be gaining flavor.

Remember Granny’s homemade cakes, cookies, and pies? For Heaven’s sake, they were made with all natural ingredients…and you can even substitute some of the healthy products used today for her sugars, lard, and cream and still get the same GREAT taste!

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