Raspberry Mousse With Almond Sponge (Print Version)
Light almond sponge meets creamy raspberry mousse in this elegant French dessert, topped with fresh berries for a refreshing summer treat.
# 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 (0.3-0.3 oz) OR 0.4 oz powdered gelatin
12 - 10 oz heavy cream, cold
→ Assembly & Topping
13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar (optional, for dusting)
15 - Mint leaves (optional, for garnish)
# Preparation Steps:
01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat the egg yolks with 1.75 oz sugar until pale and thick. Add the melted butter and vanilla, mixing gently.
03 - Whisk egg whites and salt to soft peaks. Gradually add remaining sugar and whip to stiff peaks.
04 - Fold the almond flour and all-purpose flour into the yolk mixture. Fold in one-third of the egg whites to loosen, then gently fold in remaining whites until just combined.
05 - Pour batter into prepared pan. Bake for 18-20 minutes until golden and toothpick comes out clean. Cool completely in pan.
06 - If using leaf gelatin, soak in cold water for 5 minutes. Puree raspberries with sugar and lemon juice; strain to remove seeds.
07 - Heat 1/3 of the puree gently. Add squeezed gelatin (or sprinkle powdered gelatin over and let bloom 5 minutes, then dissolve). Stir until fully melted, then combine with remaining puree. Cool to room temperature.
08 - Whip cold heavy cream to soft peaks. Gently fold cooled raspberry mixture into whipped cream until smooth and uniform.
09 - Spread raspberry mousse evenly over cooled almond sponge while still in springform pan. Smooth top. Chill at least 4 hours until fully set.
10 - Carefully remove cake from pan. Top with fresh raspberries, dust lightly with powdered sugar, and garnish with mint leaves if desired.
# Expert Advice:
01 -
- The almond sponge brings a subtle nutty warmth that balances the bright raspberry perfectly
- This cake looks impressive but comes together with surprisingly simple techniques
02 -
- The mousse must be completely cool before folding in whipped cream or it will melt and separate
- Gentle folding is crucial because over mixing will knock out the air and make your cake dense
03 -
- A splash of almond liqueur in the sponge takes the flavor profile to a whole new level
- Run a thin knife around the edge before releasing the springform for the cleanest edges