Raspberry Layered Mousse Cake

Raspberry Layered Mousse Cake

Ingredients

For the Sponge Cake Base
4 large eggs
120g sugar
120g all-purpose flour
1 tsp vanilla extract
40ml vegetable oil
40ml milk
1 tsp baking powder
Pinch of salt

For the Raspberry Mousse Layer
300g fresh raspberries (or raspberry puree)
80g sugar
10g gelatin powder
50ml cold water
300ml heavy whipping cream
100g cream cheese (optional, for richness)
For the Red Raspberry Glaze
150g raspberry puree
50g sugar
5g gelatin powder
30ml water

Decoration
Fresh raspberries
Whipped cream

Method

1. Prepare the Sponge Base

1. Preheat oven to 170°C.

1. Beat eggs and sugar until pale and fluffy.

1. Add vanilla, milk, and oil.

1. Fold in flour, baking powder, and salt.

1. Pour into a lined cake pan.

1. Bake for 20–25 minutes until golden.

1. Cool completely.

1. Make the Raspberry Mousse

1. Blend raspberries and strain the seeds.

1. Heat puree with sugar until warm.

1. Bloom gelatin in cold water, then mix into warm raspberry puree.

1. Whip cream until soft peaks form.

1. Fold raspberry mixture into whipped cream.

1. Spread mousse over the sponge cake.

1. Chill for 3–4 hours until set.

1. Add Raspberry Glaze

1. Mix gelatin with cold water.

1. Warm raspberry puree and sugar.

1. Add gelatin and stir well.

1. Pour gently over the mousse layer.

1. Refrigerate until the top is firm.

1. Decorate

Pipe whipped cream along the top.

Add fresh raspberries.

Slice and serve chilled.