Raspberry Mousse Almond Cake (Print Version)
Light and elegant layered cake with almond sponge, airy raspberry mousse, and glossy glaze.
# What You'll 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 (0.35 oz) or 2.5 tsp powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Raspberry Glaze
13 - 5.25 oz raspberry purée, strained
14 - 1.75 oz granulated sugar
15 - 2 sheets gelatin (0.1 oz) or 1 tsp powdered gelatin
→ Assembly
16 - Fresh raspberries for garnish
17 - Fresh mint leaves (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
02 - In a clean bowl, beat egg whites with half the sugar (1.75 oz) using an electric mixer until stiff glossy peaks form.
03 - In a separate bowl, whisk egg yolks with remaining sugar until thick and pale. Add melted butter and vanilla extract, whisking to combine.
04 - Fold almond flour, all-purpose flour, and salt into the yolk mixture until just incorporated.
05 - Gently fold one-third of the whipped egg whites into the batter to lighten, then carefully fold in remaining whites until no white streaks remain.
06 - Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely in pan.
07 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, bloom in 3 tbsp cold water for 5 minutes.
08 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down and release juices, about 5 minutes.
09 - Press raspberry mixture through a fine mesh sieve into a clean bowl, discarding seeds. Return 3 tbsp of purée to saucepan.
10 - Warm reserved purée and dissolve bloomed gelatin completely. Stir back into remaining raspberry purée and cool to room temperature, stirring occasionally.
11 - In a chilled bowl, whip heavy cream to soft peaks using an electric mixer.
12 - Gently fold cooled raspberry purée into whipped cream until fully combined and smooth.
13 - Place cooled almond sponge bottom-side up in a clean 9-inch springform ring. Spread raspberry mousse evenly over sponge, smoothing top with offset spatula.
14 - Refrigerate for 2 hours until mousse is firm and set.
15 - Soak gelatin sheets in cold water for 5 minutes. If using powdered gelatin, bloom in 1 tbsp cold water.
16 - Heat raspberry purée and sugar in saucepan until warm and sugar dissolves. Remove from heat and stir in gelatin until completely dissolved. Cool to lukewarm.
17 - Pour glaze gently over chilled mousse layer, tilting pan to cover evenly. Return to refrigerator and chill for at least 1 hour until glaze is completely set.
18 - Release springform ring and carefully transfer cake to serving plate. Garnish with fresh raspberries and mint leaves. Slice and serve chilled.
# Expert Tips:
01 -
- The combination of nutty almond sponge and bright raspberry mousse creates layers of flavor that feel sophisticated but homey
- Despite its elegant appearance, this cake comes together with surprisingly simple techniques and accessible ingredients
- You can make it ahead of time, meaning less stress when hosting and more time enjoying your guests
02 -
- The gelatin must be fully bloomed before use, otherwise you will find lumpy spots in your finished mousse
- Every layer must cool to room temperature before assembly, otherwise the mousse will not set properly
- Do not release the springform until after the glaze has set completely, or the sides may mar
03 -
- Strain your raspberry puree twice for an ultra smooth mousse free of any seed bits
- Run a thin knife around the edge of the pan before releasing to ensure clean sides