Raspberry Mousse with Almond Sponge (Print)
Airy almond sponge layered with creamy raspberry mousse, topped with fresh berries for an elegant French dessert.
# 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 oz unsalted butter, melted and cooled
06 - 0.5 tsp vanilla extract
07 - Pinch of salt
→ Raspberry Mousse
08 - 10.5 oz fresh or frozen raspberries
09 - 3.5 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 5 sheets leaf gelatin OR 0.4 oz powdered gelatin
12 - 1.25 cups heavy cream, cold
→ Assembly & Topping
13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish
# How to Make:
01 - Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat egg yolks with 1.75 oz sugar until pale and thick. Gently mix in melted butter and vanilla extract.
03 - Whisk egg whites and salt to soft peaks. Gradually add remaining sugar and whip to stiff peaks.
04 - Fold almond flour and all-purpose flour into yolk mixture. Fold in one-third of egg whites to lighten, then gently fold in remaining whites until just combined.
05 - Pour batter into prepared pan. Bake 18-20 minutes until golden and toothpick comes out clean. Cool completely in pan.
06 - Soak leaf gelatin in cold water for 5 minutes. If using powdered gelatin, sprinkle over cold liquid and let bloom 5 minutes.
07 - Puree raspberries with sugar and lemon juice. Strain through fine mesh sieve to remove seeds. Heat one-third of puree gently, dissolve gelatin completely, then combine with remaining puree. Cool to room temperature.
08 - Whip cold heavy cream to soft peaks.
09 - Gently fold cooled raspberry mixture into whipped cream until smooth and uniform.
10 - Spread raspberry mousse evenly over cooled almond sponge in springform pan. Smooth top. Chill at least 4 hours until fully set.
11 - Remove cake from pan. Top with fresh raspberries, dust with powdered sugar, and garnish with mint leaves.
# Expert Advice:
01 -
- The almond sponge brings this gorgeous warmth that balances the bright raspberry, creating layers of flavor instead of just sweetness
- It looks incredibly impressive but comes together mostly with chilling time, leaving you free for other things
02 -
- The egg whites and cream must be whipped to the right stage, over or under whipping changes everything
- That raspberry mixture must be genuinely room temperature before folding into cream or it will deflate
03 -
- Add 2 tbsp almond liqueur to the sponge batter for an extra layer of sophistication
- For gluten free, simply swap the all purpose flour for your favorite blend