Raspberry Mousse With Almond Sponge (Print version)
Light almond sponge layered with tangy raspberry mousse and fresh berries for an elegant finishing touch.
# What you need:
→ Almond Sponge Base
01 - 3.5 ounces almond flour
02 - 1.75 ounces all-purpose flour
03 - 3.5 ounces granulated sugar
04 - 4 large eggs, separated
05 - 1 ounce unsalted butter, melted and cooled
06 - 0.5 teaspoon vanilla extract
07 - Pinch of salt
→ Raspberry Mousse
08 - 10.5 ounces fresh or frozen raspberries
09 - 3.5 ounces granulated sugar
10 - 2 tablespoons lemon juice
11 - 5 sheets leaf gelatin (8-9 grams) OR 0.4 ounces powdered gelatin
12 - 10 fluid ounces heavy cream, cold
→ Assembly & Garnish
13 - 5.25 ounces fresh raspberries
14 - 1 tablespoon powdered sugar
15 - Fresh mint leaves for garnish
# Directions:
01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat egg yolks with 1.75 ounces sugar until pale and thick. Fold in melted butter and vanilla. In separate bowl, whip egg whites and salt to soft peaks; gradually add remaining sugar and whip to stiff peaks.
03 - Fold almond flour and all-purpose flour into yolk mixture. Incorporate one-third of egg whites to loosen batter, then gently fold in remaining whites until just combined.
04 - Pour batter into prepared pan. Bake 18-20 minutes until golden and toothpick inserted comes out clean. Cool completely in pan.
05 - Soak leaf gelatin in cold water 5 minutes. Puree raspberries with sugar and lemon juice; strain through fine mesh sieve to remove seeds. Heat one-third puree gently, add squeezed gelatin, stir until dissolved, then combine with remaining puree. Cool to room temperature.
06 - Whip cold heavy cream to soft peaks. Gently fold cooled raspberry mixture into whipped cream until smooth and uniform.
07 - Spread raspberry mousse evenly over cooled almond sponge while still in springform pan. Smooth top surface. Refrigerate minimum 4 hours until fully set.
08 - Remove cake from pan. Top with fresh raspberries, dust lightly with powdered sugar, and garnish with mint leaves if desired.
# Expert advice:
01 -
- The almond sponge adds a sophisticated nutty foundation that complements the bright raspberry without overwhelming it
- This cake strikes that perfect balance between elegant enough for dinner parties and simple enough for a weekend treat
02 -
- Patience during the gelatin cooling step is non negotiable since adding warm gelatin to whipped cream will deflate everything instantly
- The sponge must be completely cool before you add the mousse or it will melt and separate into layers
03 -
- For extra almond flavor, brush the cooled sponge with a simple syrup infused with almond liqueur before adding the mousse
- If using frozen raspberries, measure them while still frozen since thawing releases water and affects the final volume