Raspberry Mousse Cake Almond Sponge (Print Version)
Elegant layered cake with almond sponge base, airy raspberry mousse, and glossy raspberry glaze.
# What You 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 - 1.5 oz unsalted butter, melted
06 - 1 tsp vanilla extract
07 - 1/4 tsp salt
→ Raspberry Mousse
08 - 10.5 oz fresh or frozen raspberries
09 - 2.75 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 6 sheets gelatin or 2 1/2 tsp powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Raspberry Glaze
13 - 5 oz raspberry purée, strained
14 - 1.75 oz granulated sugar
15 - 2 sheets gelatin or 1 tsp powdered gelatin
→ Assembly
16 - Fresh raspberries for garnish
17 - Mint leaves, optional
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a clean bowl, beat the egg whites with half of the granulated sugar until stiff glossy peaks form using an electric mixer.
03 - In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Add the melted butter and vanilla extract, whisking to combine.
04 - Fold the almond flour, all-purpose flour, and salt into the yolk mixture until just incorporated.
05 - Gently fold one-third of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining whites until no white streaks remain.
06 - Pour the batter into the prepared springform pan and bake for 20 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool completely in the pan.
07 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, sprinkle over 3 tbsp cold water and let bloom for 5 minutes.
08 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down and release their juices, about 5 minutes. Purée and strain through a fine mesh sieve to remove seeds.
09 - Warm 3 tbsp of the raspberry purée and dissolve the bloomed gelatin completely. Stir the gelatin mixture back into the remaining purée. Let cool to room temperature.
10 - Whip the cold heavy cream in a chilled bowl until soft peaks form.
11 - Gently fold the cooled raspberry mixture into the whipped cream until smooth and fully incorporated.
12 - Place the cooled almond sponge in the cleaned springform ring. Spread the raspberry mousse evenly over the sponge, smoothing the top with an offset spatula. Refrigerate for 2 hours until set.
13 - Soak gelatin sheets in cold water for 5 minutes, or bloom powdered gelatin in 1 tbsp cold water.
14 - Heat the raspberry purée and sugar in a small saucepan until warm and sugar dissolves. Remove from heat and dissolve the bloomed gelatin completely. Let cool slightly.
15 - Pour the cooled glaze gently over the set mousse layer. Refrigerate for at least 1 hour until the glaze is completely set. Release from the springform pan and garnish with fresh raspberries and mint leaves before serving.
# Expert Advice:
01 -
- The almond sponge brings this subtle toasted nut fragrance that makes people lean in closer when you serve it
- That mousse layer impossibly light yet intensely raspberry, like eating a berry cloud
- The glaze gives it this professional finish that makes everyone think you spent hours on patisry training
02 -
- The sponge must be completely cool before adding the mousse or the gelatin will start melting immediately
- Let each layer set fully before adding the next—rushing this step is how you end up with muddled layers instead of distinct beautiful ones
- When folding the raspberry mixture into whipped cream, stop as soon as it's combined—overworking will deflate all that air you just whipped in
03 -
- Strain both the mousse mixture and the glaze through a fine sieve for that silkiest texture
- If your glaze develops bubbles while pouring, lightly pass a kitchen torch over the surface—they'll disappear instantly