Raspberry Mousse Cake With Almond Sponge (Print Version)

Light almond sponge meets tangy raspberry mousse in this elegant French dessert

# Recipe Ingredients:

→ 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 oz unsalted butter, melted and cooled
06 - 0.5 tsp vanilla extract
07 - Pinch of salt

→ Raspberry Mousse

08 - 10.5 oz fresh or frozen raspberries
09 - 3.5 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 5 sheets leaf gelatin (0.3-0.35 oz) OR 0.4 oz powdered gelatin
12 - 10 oz heavy cream, cold

→ Assembly & Topping

13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - 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 oz sugar until pale and thick. Gently mix in melted butter and vanilla.
03 - Whisk egg whites and salt to soft peaks. Gradually add remaining 1.75 oz sugar and whip to stiff peaks.
04 - Fold almond flour and all-purpose flour into yolk mixture. Fold in one-third of egg whites to loosen, then gently fold in remaining whites until just combined.
05 - Pour batter into prepared pan. Bake 18-20 minutes until golden and toothpick comes out clean. Cool completely in pan.
06 - Soak leaf gelatin in cold water for 5 minutes. Puree raspberries with sugar and lemon juice; strain to remove seeds.
07 - Heat 1/3 of puree gently. Add squeezed gelatin (or dissolve powdered gelatin), stir until melted, then combine with remaining puree. Cool to room temperature.
08 - Whip cold heavy cream to soft peaks. Gently fold cooled raspberry mixture into whipped cream until smooth.
09 - Spread raspberry mousse evenly over cooled almond sponge in springform pan. Smooth top. Chill at least 4 hours until fully set.
10 - Remove cake from pan. Top with fresh raspberries, dust with powdered sugar, and garnish with mint leaves.

# Expert Advice:

01 -
  • The almond sponge brings this incredible nutty warmth that perfectly balances the bright tartness of fresh raspberries
  • Despite looking like it came from a fancy French patisserie, this cake actually requires minimal active cooking time
  • Make it ahead and chill overnight, leaving you stress-free on the day you actually serve it
02 -
  • The gelatin mixture must be at room temperature before folding into whipped cream, otherwise the cream will deflate or seize
  • Never skip straining the raspberry seeds unless you want a grainy, disappointing texture in your silky mousse
  • The almond sponge must be completely cooled before adding the mousse, or the gelatin will start melting immediately
03 -
  • Bring all ingredients to room temperature except the heavy cream, which must stay cold for proper whipping
  • Use a light touch when folding the mousse together, vigorous mixing will knock out all the air you have worked so hard to incorporate

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