Raspberry Honey Mousse Cake
by Editorial Staff
We propose a recipe for lovers of delicate and delicious berry desserts – honey mousse cake with raspberries. A moist and juicy chiffon biscuit soaked in fragrant honey syrup, inside a layer of fresh raspberries, cream cheese with butter and a thick layer of the most delicate honey mousse. You can admire the cut of the cake for a long time! Better yet, make this cake!
Ingredients
For chiffon biscuit:
- Eggs (room temperature) – 6 pcs.
- Sugar – 200 g
- Vegetable oil (odorless) – 100 ml
- Water (warm) – 120 ml
- Vanilla extract – 1 teaspoon
- Flour – 250 g
- Baking powder – 10 g
- Salt – 1 pinch
To soak the biscuit:
- Honey – 50 g
- Water – 100 ml
- Cognac or brandy – 1 teaspoon (optional)
For the honey mousse:
- Milk – 200 ml
- Honey – 50 g
- Yolk – 1 pc.
- Corn starch – 10 g
- Sheet gelatin – 8 g
- Cream 33-35% – 200 ml
For the cream:
- Butter 82% – 250 g
- Cream cheese (we have mascarpone) – 500 g
- Powdered sugar – 250 g
- Pink gel dye – 2-3 drops
For filling:
- Fresh raspberries – 300 g
For the chocolate glaze:
- White chocolate – 100 g
- Cream 33-35% (hot) – 50 ml
- Butter 82% – 20 g
- White food coloring
Instructions
- The day before assembling the cake, we prepare a chiffon biscuit. All foods should be at room temperature. In a bowl, combine flour, baking powder, and salt. Sift the mixture of dry ingredients through a sieve, mix well with a whisk, and set aside.
- We break the eggs and divide them into whites and yolks.
In a clean, fat-free bowl, beat room temperature egg whites with half the sugar on medium mixer speed. We introduce sugar gradually. The first time we add sugar when the whites beat until a light foam state. Add a second time when the foam becomes more stable. And the third time, when the mass turns white. Beat the whites until soft peaks, when the “tail” hangs from the whisk of the mixer but does not fall off. - In another bowl, combine the egg yolks at room temperature with the rest of the sugar, vanilla extract and beat until fluffy light mass. Pour in vegetable oil in a thin stream, gradually add slightly warm water, and beat at a low speed of the mixer until smooth.
- Gradually add dry ingredients to the yolk mass and beat with a mixer until smooth. In several steps, add the whipped whites to the yolk dough and very gently, with movements from bottom to top, mix until smooth. Do not stir for a long time, otherwise, the proteins will settle, and the dough will not be so airy.
- We take two detachable forms with a diameter of 18 cm, tighten the bottom with foil. We spread the biscuit dough into shapes and evenly distribute it over the entire surface.
- The chiffon biscuit is a little whimsical and often loves to fall off. We bake the biscuit in an oven preheated to 165 ° C for 25 minutes. After 10 minutes, gradually lower the temperature to 150 ° C, thereby preparing the biscuit for a sharp temperature drop and bake until tender. In general, we bake a biscuit for 35-40 minutes.
- After baking, leave the biscuits in the oven with the door ajar for 10 minutes, thereby continuing to lower the temperature. We check the readiness of the biscuit with a wooden skewer, inserting it into the center, it should come out completely dry.
- Remove the biscuit cakes from the oven and leave them on the table for 10 minutes. Then we gently run a thin knife along the walls of the molds and remove the cakes. The biscuits are light, airy, fragrant, with a slight hint of vanilla.
- We leave the still warm cakes on the wire rack until they cool completely. Fresh biscuits are very loose, poorly cut and crumble strongly, so when the biscuits are completely cool, wrap them in cling film and put them in the refrigerator for at least 6-8 hours. During this time, the biscuits will “ripen” and acquire the texture we need.
- The day before assembling the cake, prepare the honey mousse. Soak the sheet gelatin in plenty of cold water to completely cover it and leave for 5-10 minutes.
- Combine egg yolk, cornstarch in a small bowl and mix until smooth. Combine milk and honey in a saucepan. We send the milk-honey mixture over a small fire and warm it up to a hot state, up to about 80 ° C, but do not boil it. Remove the saucepan from the stove and pour hot milk with honey into the yolk mixture in a thin stream, while continuously stirring with a whisk.
- Pour the mixture back into the saucepan, return to the fire and boil the custard with constant stirring until thickened. Remove the finished custard from the stove, add sheet gelatin well squeezed from water and mix well until it is completely dissolved. Then cool the custard at room temperature to about 30 ° C.
- In a separate bowl, beat the cold cream until soft peaks. Gradually add the custard with gelatin to the cream and mix well with a whisk until smooth. Tighten the bottom of the confectionery ring with a diameter of 16 cm with cling film. Pour the mousse into the pastry ring. We remove the mousse in the freezer for 4-5 hours until it is completely frozen.
- Preparing the impregnation for the biscuit. In a small bowl, combine honey, warm water, mix well, and set aside. If desired, the impregnation can be flavored with cognac or brandy.
- Cooking cream cheese cream. Put butter at room temperature in a large bowl and beat for 5-7 minutes. Add powdered sugar and beat until light fluffy. Add cream cheese, which we first take out of the refrigerator (30 minutes before use). Beat the butter and cheese at medium speed of the mixer until smooth and homogeneous. Put the finished cheese cream into a pastry bag.
- Let’s start assembling the cake.
We take out the “ripe” biscuit cakes from the refrigerator and remove the film. We cut each biscuit into two equal parts using a culinary string. As a result, we get four even and beautiful cakes. - Apply some cream to the cake dish or substrate to secure the cake. We spread the first biscuit cake and soak it with honey syrup over the entire surface and around the edges. We cover the biscuit with a thin layer of cream using a pastry bag with a round nozzle and spread well with a spatula over the entire surface. From the cream, we make a side around the entire circumference of the cake. Inside, in the places not filled with cream, layout fresh raspberries.
- We spread the second biscuit, press down a little, and soak it with honey syrup over the entire surface and around the edges. Cover the biscuit with a thin layer of cream and spread well with a spatula over the entire surface.
Place frozen honey mousse on top of the cream, in the center of the cake. Around the circumference of the frozen mousse, we make a side of cream. The edges of the side should be higher than the honey mousse since the top biscuit is fastened with the cream, and not with the mousse.
We spread the third biscuit and repeat the same as with the first cake. Saturate with honey syrup, cover the biscuit with a thin layer of cream, and spread well with a spatula over the entire surface. From the cream, we make a side around the entire circumference of the cake. Put fresh raspberries on the entire surface inside the cream side.
Soak the cut of the top, fourth, biscuit cake well with honey syrup. Put the biscuit on the cake, cut down, and press down a little. - To make the assembled cake even, we wrap it with acetate film in two rows, put on it a split ring of the same dia. Since my cake turned out to be high, we put two split rings on top of each other. We put the cake in the refrigerator for 3-4 hours so that it is well saturated, and the cream grabs and becomes dense.
We take out the cake from the refrigerator, remove the split rings, and remove the acetate film.
Cover the top and sides of the cake with a thin layer of cream and make a rough alignment. Put the honey mousse cake in the refrigerator for 30 minutes. - Divide the remaining cream into two parts, add a pink dye to one part drop by drop to the desired shade and mix thoroughly until smooth. We take out the cake from the refrigerator. Apply pink cream with a spatula, alternating with light, around the entire circumference of the cake, as well as on top. Gently spread the cream vertically along the side surface with a large spatula. We don’t press hard, we just try not to remove a lot of creams. If voids have formed or too much cream has been removed, add to the place where you need it. Straighten the cake until you get the perfect result. Then we put the cake in the refrigerator for 30 minutes.
- Cooking chocolate icing to decorate the cake. Pour white chocolate with hot cream and mix well until smooth. Add butter, white food coloring, and mix thoroughly.
- We take out the cooled cake from the refrigerator and make decorative smudges along the edges, around the entire circumference of the cake. Decorate the top of the cake with the remaining cream using a pastry bag with a curly nozzle or according to your taste and desire.
Cake weight – (±) 2 kg. The height of the cake is 13.5 cm.
Honey raspberry mousse cake is ready.
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