Mousse Cake “Creamy Raspberry Tenderness”

I would like to share with you a completely uncomplicated recipe for the “Creamy-raspberry tenderness” mousse cake. The name of the cake speaks for itself. The mousse cake turns out to be incredibly tender, light, and incredibly tasty. I’m sure you will love this raspberry cake!

Ingredients

• For a biscuit:
• Eggs – 2 pcs.
• Sugar – 60 g
• Flour – 40 g
• Corn starch – 10 g
• Vanilla sugar – 1 teaspoon
• Baking dough – 1/2 teaspoon.
• For impregnation:
• Water – 50 ml
• Sugar – 2 teaspoonFor a creamy mousse:
• Milk – 300 ml
• Sugar – 125 g
• Corn starch – 30 g
• Vanilla sugar – 1 teaspoon
• Gelatin – 10 g
• Water (for gelatin) – 50 ml
• Cream 30-35% – 500 mlFor the jelly layer:
• Raspberries – 300 g
• Jelly with raspberry flavor (powder) – 160 g
• Water (boiling water) – 600 ml

Directions

1. Cooking a biscuit. In a bowl, mix flour, starch, and baking powder sifted together. Set aside.
2. Beat the eggs with sugar and vanilla sugar for 5-7 minutes.
3. Then gradually add the dry ingredients to the beaten eggs. Gently mix with a spatula from the bottom to top until smooth.
4. Cover the bottom of the mold with a diameter of 20 cm with baking paper.
5. Pour out the biscuit dough and gently level with a spatula.
6. We bake the biscuit in the oven preheated to 180 ° C for 15-20 minutes or until “dry skewer”.

   

7. We take out the finished biscuit from the oven and immediately turn it onto the wire rack. Leave in this form until it cools completely.
8. Cooking sugar syrup for biscuit impregnation. We mix water with sugar. Bring to a boil, stirring occasionally, until the sugar is completely dissolved. Then let it cool completely.
9. Preparing the custard. Combine cornstarch, sugar, vanilla sugar in a small saucepan. Gradually pour in the milk and stir the mass well until smooth. We put the saucepan with the contents on the fire. Stir the milk mass continuously, especially at the bottom of the pan, to avoid lump formation. As soon as the custard thickens and begins to boil, remove it from the stove.
10. Pour the custard into a clean bowl.
11. We cover with cling film so that the film lies directly on the surface of the cream. Then cool completely.
12. Cooking creamy mousse. Beat cold cream with a mixer until persistent peaks. Then add the cooled custard in parts, continuing to beat until smooth.
13. Pour gelatin with water and leave for 10 minutes or do as indicated in the instructions on the package. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do we boil gelatin!
14. Pour in a still slightly warm gelatinous mass in a thin stream into the creamy mousse and actively beat with a mixer until smooth.
15. We collect the cake. Gently walk the knife along the side, take out the cooled biscuit and remove the baking paper.
16. Then we cut out the circle using a ring with a diameter of 18 cm.

    

17. Cover the bottom of the split ring with a diameter of 20 cm with parchment paper or cling film and put it on a suitable dish. We lay the edges of the ring with acetate foil.
18. Put the biscuit cake on the bottom of the mold.
19. We saturate it with sugar syrup (impregnation).
20. Pour the creamy mousse on top, shake the mold slightly so that it is evenly distributed.
21. We put it in the refrigerator until the mousse hardens completely, for about 2 hours.
22. Cooking raspberry jelly – we do it as indicated in the instructions on the package. Pour raspberry jelly (powder) with boiling water and mix well until smooth. Cool the jelly a little and put it in the refrigerator until it thickens slightly, but still has a fluid consistency.
23. We spread the raspberries on the frozen creamy mousse.
24. Pour 1/3 of the raspberry jelly on top and put it in the refrigerator for 15-20 minutes so that the jelly grabs and fixes the raspberries.
25. We take the cake out of the refrigerator and fill it with the remaining jelly.
26. Put it in the refrigerator for 3-4 hours, until the jelly hardens completely.
27. We take out the cake from the refrigerator.
28. Carefully take out the cling film, remove the split ring, and remove the acetate film.

Enjoy your meal!

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