Raspberry Mousse Almond Sponge (Print View)
Airy almond sponge layered with smooth raspberry mousse and fresh berries
# What You'll 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 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 or 0.4 oz powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Assembly & Topping
13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish
# Method:
01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat egg yolks with half the sugar until pale and thick. Add melted butter and vanilla. In separate bowl, whisk egg whites and salt to soft peaks, gradually adding remaining sugar until stiff peaks form.
03 - 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.
04 - Pour batter into prepared pan. Bake 18-20 minutes until golden and toothpick comes out clean. Cool completely in pan.
05 - Soak leaf gelatin in cold water 5 minutes. Puree raspberries with sugar and lemon juice, strain to remove seeds. Heat 1/3 of puree gently, add squeezed gelatin, stir until melted, 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. Chill at least 4 hours until fully set.
08 - Remove cake from pan. Top with fresh raspberries, dust with powdered sugar, and garnish with mint leaves if desired.
# Insider Tips:
01 -
- The almond sponge adds this incredible nutty warmth that balances the bright raspberry flavor in a way plain cake never could
- You can make everything a day ahead, which means zero stress when guests arrive and more time for wine and conversation
02 -
- The egg whites must be completely free of any yolk or fat, or they simply will not whip up properly no matter how long you beat them
- Letting the raspberry puree cool completely before folding into the cream prevents the cream from melting and losing all that lovely air you just whipped in
03 -
- When separating eggs, do it one at a time into a small bowl before adding to the main bowl so one broken yolk does not ruin all your whites
- The almond sponge can be made a day ahead and wrapped tightly in plastic wrap at room temperature