Raspberry Mousse Almond Sponge Cake (Printable View)
Light almond sponge layered with airy raspberry mousse and glossy glaze
# Ingredient List:
→ Almond Sponge
01 - 1 cup almond flour
02 - 1/4 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 4 large eggs, separated
05 - 3 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Raspberry Mousse
08 - 10.5 ounces fresh or frozen raspberries
09 - 1/3 cup granulated sugar
10 - 2 tablespoons lemon juice
11 - 6 sheets gelatin or 2 1/2 teaspoons powdered gelatin
12 - 1 1/4 cups heavy cream, cold
→ Raspberry Glaze
13 - 2/3 cup raspberry purée, strained
14 - 1/4 cup granulated sugar
15 - 2 sheets gelatin or 1 teaspoon powdered gelatin
→ Assembly
16 - Fresh raspberries for garnish
17 - Fresh mint leaves
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 9-inch springform pan and line bottom with parchment paper.
02 - Beat egg whites with half of the granulated sugar until stiff peaks form.
03 - Whisk egg yolks with remaining sugar. Mix in melted butter and vanilla. Fold in almond flour, all-purpose flour, and salt. Gently fold in egg whites.
04 - Pour batter into prepared pan. Bake for 20 to 25 minutes until golden and toothpick inserted comes out clean. Cool completely in pan.
05 - Soak gelatin sheets in cold water for 5 minutes or bloom powdered gelatin in 3 tablespoons cold water.
06 - Heat raspberries, sugar, and lemon juice in saucepan over medium heat until berries break down. Purée and strain through fine mesh sieve to remove seeds.
07 - Warm 3 tablespoons raspberry purée and dissolve gelatin. Stir back into remaining purée. Cool to room temperature.
08 - Whip cold heavy cream to soft peaks.
09 - Fold cooled raspberry mixture into whipped cream until smooth and fully incorporated.
10 - Place cooled almond sponge in cleaned springform ring. Spread raspberry mousse evenly over sponge. Refrigerate for 2 hours until set.
11 - Soak gelatin in cold water. Heat raspberry purée and sugar until warm. Dissolve gelatin. Cool slightly.
12 - Pour glaze gently over set mousse layer. Refrigerate at least 1 hour until glaze is completely set.
13 - Release cake from springform pan. Garnish with fresh raspberries and mint leaves. Slice and serve chilled.
# Expert Suggestions:
01 -
- The almond sponge stays incredibly moist for days, absorbing just enough raspberry essence to become even more flavorful
- This cake strikes that perfect balance between impressive enough for dinner parties and simple enough to actually make on a Tuesday
02 -
- Room temperature ingredients are your enemy in the mousse stage—if your raspberry mixture is even slightly warm, it will deflate the whipped cream instantly
- The glaze layer must be completely cooled before pouring, or it will melt the mousse beneath and create streaks instead of that mirror finish
03 -
- Room temperature eggs separate more easily than cold ones, and there's less risk of yolk breaking into the whites
- A splash of raspberry liqueur in the glaze adds a sophisticated note that adults will appreciate