Raspberry Mousse Cake Almond Sponge (Printable)
Elegant layered dessert with airy raspberry mousse, moist almond sponge, and glossy glaze finish.
# What You Need:
→ Almond Sponge Base
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 - 0.25 tsp salt
→ Raspberry Mousse Layer
08 - 10.5 oz fresh or frozen raspberries
09 - 3 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 6 sheets gelatin (0.35 oz) or 2.5 tsp powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Raspberry Mirror Glaze
13 - 5 oz raspberry purée, strained
14 - 1.75 oz granulated sugar
15 - 2 sheets gelatin (0.1 oz) or 1 tsp powdered gelatin
→ Garnish
16 - Fresh raspberries
17 - Fresh mint leaves
# Steps:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Beat egg whites with half the sugar until stiff peaks form. Whisk egg yolks with remaining sugar, then fold in melted butter and vanilla. Combine almond flour, all-purpose flour, and salt, then fold into yolk mixture. Gently fold in egg whites until just incorporated.
03 - Pour batter into prepared pan. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool completely in the pan.
04 - Soak gelatin sheets in cold water for 5 minutes. Simmer raspberries, sugar, and lemon juice over medium heat until berries break down. Purée and strain through fine mesh to remove seeds.
05 - Warm 3 tablespoons raspberry purée and dissolve bloomed gelatin completely. Stir gelatin mixture back into remaining purée. Let cool to room temperature, stirring occasionally.
06 - Whip cold heavy cream to soft peaks using electric mixer. Be careful not to overwhip.
07 - Fold cooled raspberry mixture into whipped cream using rubber spatula until fully incorporated and smooth.
08 - Place cooled sponge base back into springform ring. Spread raspberry mousse evenly over sponge. Smooth top with offset spatula. Refrigerate 2 hours until set.
09 - Soak gelatin sheets in cold water. Heat raspberry purée and sugar until warm but not boiling. Dissolve gelatin completely. Cool slightly until it reaches pouring consistency.
10 - Pour glaze gently over set mousse layer, starting from center and working outward. Tilt pan slightly to evenly coat surface. Refrigerate at least 1 hour until glaze is completely set.
11 - Release cake from springform pan. Garnish with fresh raspberries and mint leaves. Serve chilled.
# Expert Advice:
01 -
- The almond sponge stays moist for days, unlike regular cake bases that dry out
- That raspberry mousse layer is like eating a flavored cloud
- The glossy glaze makes it look like something from a fancy pastry window
02 -
- Every component must be at room temperature before assembling, or the gelatin will seize and create lumps
- The mousse layer needs at least 2 hours to set, but overnight chilling makes it even easier to slice cleanly
03 -
- Run a thin knife around the pan edge before releasing to ensure clean sides
- Dip your knife in hot water and wipe between slices for perfect presentation