Raspberry Mousse Cake Almond Sponge (Printable)
Light almond sponge layers topped with airy raspberry mousse and glossy finish
# What You Need:
→ Almond Sponge
01 - 3.5 oz almond flour
02 - 1.75 oz all-purpose flour
03 - 3.5 oz granulated sugar
04 - 4 large eggs, separated
05 - 1.5 oz unsalted butter, melted
06 - 1 tsp vanilla extract
07 - 0.25 tsp salt
→ Raspberry Mousse
08 - 10.5 oz fresh or frozen raspberries
09 - 2.75 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 6 sheets gelatin or 2.5 tsp powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Raspberry Glaze
13 - 5 oz raspberry purée, strained
14 - 1.75 oz granulated sugar
15 - 2 sheets gelatin or 1 tsp powdered gelatin
→ Assembly
16 - Fresh raspberries for garnish
17 - Mint leaves
# Steps:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - Beat egg whites with half the sugar until stiff peaks form in a clean mixing bowl.
03 - Whisk egg yolks with remaining sugar in a separate bowl. Add melted butter and vanilla extract, whisking until combined.
04 - Fold almond flour, all-purpose flour, and salt into the yolk mixture until just incorporated.
05 - Gently fold beaten egg whites into the batter using a rubber spatula, being careful not to deflate the mixture.
06 - Pour batter into prepared pan. Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. Cool completely in the pan.
07 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, bloom in 3 tbsp cold water.
08 - Heat raspberries, sugar, and lemon juice in a saucepan over medium heat until raspberries break down. Purée and strain through a fine mesh sieve to remove seeds.
09 - Warm 3 tbsp raspberry purée and dissolve the bloomed gelatin. Stir back into the remaining purée and let cool to room temperature.
10 - Whip cold heavy cream to soft peaks using an electric mixer.
11 - Gently fold cooled raspberry mixture into whipped cream until smooth and fully incorporated.
12 - Place cooled almond sponge in a cleaned springform ring. Spread raspberry mousse evenly over the sponge. Refrigerate for 2 hours until set.
13 - Soak gelatin sheets in cold water. Heat raspberry purée and sugar until warm, then dissolve gelatin. Cool slightly.
14 - Pour glaze gently over the set mousse layer. Refrigerate at least 1 hour until glaze is completely set.
15 - Release cake from springform pan. Garnish with fresh raspberries and mint leaves before serving.
# Expert Advice:
01 -
- The combination of nutty almond sponge and bright raspberry creates the perfect balance of richness and freshness
- It looks spectacularly impressive but actually comes together in manageable steps
02 -
- The gelatin must be properly bloomed or your mousse will never achieve that perfect set
- Every component needs to be at the right temperature: the puree cooled before folding into cream, the glaze slightly warm but not hot
03 -
- Strain your raspberry puree twice for the silkiest glaze possible
- The cake releases more easily from the pan if you run a warm knife around the edge first