This Raspberry Mousse Cake is a stunning and refreshing dessert that combines a light sponge cake with a rich raspberry mousse. Made with fresh raspberries, whipped cream, and a delicate cake base, this cake is perfect for any special occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just craving a sweet treat, this mousse cake will leave your guests impressed.

The cake’s fluffy texture, paired with the smooth, creamy mousse, creates a mouthwatering dessert that’s both indulgent and refreshing. It’s topped with whipped cream and fresh raspberries, making it not only delicious but also visually appealing.

This Raspberry Mousse Cake is a stunning, light, and creamy dessert that features a delicate sponge cake base topped with a refreshing raspberry mousse. It’s the perfect combination of flavors and textures, ideal for special occasions like birthdays, dinner parties, or simply a sweet treat to indulge in. With its smooth mousse, light cake, and fresh fruit, this cake is sure to impress!

Ingredients:

For the Cake:

3 large eggs (cold or room temperature)
1/2 cup sugar
1/2 cup all-purpose flour

For the Raspberry Mousse:

1 1/4 cups fresh or frozen raspberries
1/4 cup sugar
1 tablespoon fresh lemon juice
1/2 tablespoon Knox unflavored gelatin
1 cup heavy whipping cream
1 1/2 tablespoons powdered sugar

To Decorate:

1 cup heavy whipping cream
1 1/2 tablespoons powdered sugar
1/2 to 1 cup fresh raspberries
10 tiny basil leaves (optional)

Instructions:

How to Make the Cake:

Preheat the Oven: Set your oven to 350°F (175°C). Butter a cake pan or springform pan, and line the bottom with parchment paper for easy removal.
Whisk the Eggs and Sugar: Using a whisk attachment, beat 3 large eggs with 1/2 cup sugar on high speed for about 6 minutes (7 minutes for cold eggs), until the mixture is light and fluffy.
Fold in the Flour: Gently fold in 1/2 cup of all-purpose flour using a spatula. Be careful not to overmix, as this can prevent the cake from rising properly.
Bake the Cake: Pour the batter into the prepared cake pan and bake for 23 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Let the cake cool to room temperature (you can speed up the cooling by placing it in the freezer for about 10 minutes).

How to Make the Raspberry Mousse:

Prepare the Raspberry Sauce: In a small saucepan, combine 1 1/4 cups fresh or frozen raspberries with 1/4 cup sugar. Cook over low heat, whisking occasionally until the mixture becomes a smooth sauce. Strain the raspberry sauce through a fine mesh sieve, pressing to extract as much juice as possible. Discard the seeds.
Dissolve the Gelatin: Return the strained raspberry sauce to the saucepan. Stir in 1 tablespoon fresh lemon juice and 1/2 tablespoon Knox unflavored gelatin. Heat gently until the gelatin dissolves. Remove from heat and let it cool to room temperature. Be sure the sauce isn’t too warm when mixing with the whipped cream.
Whip the Cream: In a separate bowl, whip 1 cup of heavy whipping cream to soft peaks. Add 1 1/2 tablespoons powdered sugar and continue whipping until firm peaks form. Refrigerate until ready to use.
Combine the Raspberry Sauce and Whipped Cream: Once the raspberry sauce has cooled, fold it into the whipped cream, adding about 1/4 of the raspberry sauce at a time until it’s well incorporated.
Assemble the Cake: Spread the raspberry mousse over the cooled cake. Refrigerate for 2-3 hours or overnight for the mousse to set properly.

Decorating the Cake:

Whip the Topping Cream: Once the mousse is firm enough to decorate, whip 1 cup of heavy whipping cream with 1 1/2 tablespoons powdered sugar until firm peaks form.
Pipe and Decorate: Pipe rounds of whipped cream around the perimeter of the cake, and decorate with fresh raspberries and optional tiny basil leaves for a touch of elegance.

Tips:

Be sure to gently fold the flour into the egg mixture to avoid deflating the batter and ensuring a light, airy cake.
Let the raspberry mousse cool completely before folding it into the whipped cream, as warm sauce can cause the mousse to separate.
If you don’t have a springform pan, you can use any round cake pan, but make sure to line it properly for easy removal.

Variations and Substitutions:

Fruit Options: Substitute raspberries with other fresh fruits like strawberries, blueberries, or mixed berries for a different flavor.
Gelatin: If you don’t have Knox gelatin, you can use agar-agar as a substitute for the mousse, but make sure to follow the proper instructions for it.
Dairy-Free: For a dairy-free option, use coconut cream and dairy-free whipped topping in place of the heavy cream.

FAQs:

Can I make this cake in advance?
Yes! The cake and mousse can be made ahead of time. Just store the cake in an airtight container in the fridge for up to 2 days, or refrigerate the mousse overnight.

Can I use frozen raspberries?
Yes, frozen raspberries work well. Just make sure to thaw them before using in the raspberry sauce.

How do I store leftovers?
Keep any leftovers in the refrigerator, covered, for up to 3 days. You can also freeze the cake for up to 2 months, but it’s best to add the mousse and whipped cream just before serving.

Serving Suggestions:

This Raspberry Mousse Cake pairs wonderfully with a glass of sparkling wine or a cup of hot tea for an afternoon treat.
Serve it alongside a scoop of vanilla ice cream or fresh whipped cream for extra indulgence.
Perfect for special occasions, birthdays, or as a sweet finale to a dinner party.

Why You’ll Love This Recipe:

This Raspberry Mousse Cake is the perfect balance of light and creamy, with a fluffy sponge cake base and a refreshing mousse topping. The combination of fresh raspberries and whipped cream provides a burst of flavor, while the delicate cake melts in your mouth. Whether you’re hosting a special occasion or treating yourself, this cake is sure to impress and satisfy any sweet tooth. The smooth mousse is complemented perfectly by the tangy fruit, making it a deliciously unique dessert you’ll want to make again and again!