Raspberry Mousse Cake With Almond Sponge (Print Version)

Elegant layers of airy almond sponge and creamy raspberry mousse topped with fresh berries

# 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 - 1/2 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 (0.3-0.35 oz) or 0.45 oz powdered gelatin
12 - 10 oz heavy cream, cold

→ Assembly & Topping

13 - 5 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Beat egg yolks with half the sugar (1.75 oz) until pale and thick. Add melted butter and vanilla, mixing gently.
03 - Whisk egg whites and salt to soft peaks in separate bowl. 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 loosen, 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 5 minutes. Puree raspberries with sugar and lemon juice; strain seeds.
07 - Heat 1/3 of puree gently. Add squeezed gelatin (or sprinkle powdered gelatin, let bloom 5 minutes, then dissolve). Stir until melted, 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.
09 - Spread raspberry mousse evenly over cooled almond sponge in springform pan. Smooth top. Chill at least 4 hours until fully set.
10 - Remove cake from pan. Top with fresh raspberries, dust with powdered sugar, garnish with mint leaves.

# Expert Tips:

01 -
  • The almond sponge brings a subtle nutty warmth that perfectly balances the bright tangy raspberry layers
  • It looks incredibly impressive but actually comes together in manageable steps that you can easily master
  • The texture contrast between the light airy sponge and silky mousse creates pure dessert heaven
02 -
  • The most common mistake is pouring warm mousse onto a slightly warm sponge which causes the layers to merge into one sad textured mess so please ensure both components are completely cool before assembling
  • When folding the whipped cream into the raspberry puree work gently and stop as soon as combined because overmixing deflates the air bubbles and makes the mousse dense instead of wonderfully airy
03 -
  • When lining your springform pan cut the parchment paper slightly smaller than the base so it does not peek out and create a gap between the sponge and mousse layers
  • If your mousse seems too soft after the initial chilling time give it another hour as gelatin can be sensitive to temperature and humidity

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