Raspberry Mousse Cake

This spectacular dessert will amaze your guests. Make it for any special celebration.


Raspberry Mousse Cake

by 5  people


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Servings: 12
Prep Time: 45 mins
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Ingredients
  • 1   cup 
    all-purpose flour
  • 2   tablespoons 
    cornstarch
  • 1 1/4  teaspoons 
    baking powder
  • 1/4  teaspoon 
    salt
  • 4   
    egg yolks
  • 1/2  cup 
    sugar
  • 3   tablespoons 
    water
  • 1   teaspoon 
    lemon juice
  • 4   
    egg whites
  • 1/2  cup 
    sugar
  • 2   cups 
    frozen lightly sweetened red raspberries, thawed
  • 1/4  cup 
    sugar
  • 1/4  cup 
    orange juice or orange liqueur
  • 1   envelope  
    unflavored gelatin
  • 3   cups 
    whipping cream
  • 3   tablespoons 
    sugar
  • 3   cups 
    fresh red raspberries
Directions
1.
Grease and flour two 9x1-1/2-inch round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.
2.
In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans.
3.
Bake in a 325 degree F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally.
4.
Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside. In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly. Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.
5.
Place a cake layer on a platter; top with 1/3 of the berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.
Make Ahead Tip
  • Bake and cool cake. Fill and frost the cake. Cover and chill 6 hours or overnight. Garnish with fresh berries before serving.
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