(for the cake)
1/4 cup (60 ml) unbleached all-purpose flour
1/4 teaspoon (1 ml) baking powder
1/4 cup (60 ml) unsalted butter, softened
1/4 cup (60 ml) sugar
1 egg
(for the mousse)
5 t (25 ml) gelatin
1/3 cup (75 ml) cold water
1 cup (250 ml) milk
4 egg yolks
1 cup (250 ml) sugar
4 cups (1 L) fresh raspberries or 4 cups (1 L) frozen and thawed raspberries (1 package of 600g)
3 T (45 ml) lemon juice
1 1/2 cup (375 ml) 35% cream
(for the coulis)
1 L fresh raspberries or 4 cups (1 L) frozen raspberries, thawed
1/4 cup (60 ml) sugar
(for the topping)
fresh raspberries
fresh blueberries
whipped cream
[how to make]
(for the cake)
*Preheat the oven to 180°C (350°F). and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Butter the sides.
*In a bowl, combine the flour and baking powder. Set aside.
*In another bowl, cream the butter and sugar with an electric mixer.
*Add the egg and beat until smooth.
*At low speed, add the dry ingredients.
*Spread into the pan and bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool completely.
*Line the inside wall of the pan with a strip of parchment paper. Set aside.
(for the mousse)
*In a bowl, sprinkle the gelatin on the water and let bloom for 5 minutes. Set aside.
*In a saucepan, bring the milk to a boil. Set aside.
*In a bowl, beat the egg yolks and sugar with a whisk.
*Gradually whisk in the warm milk.
*Pour the mixture back into the same saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.
*Add the gelatin and whisk until completely dissolved. Set aside.
*In a food processor or blender, puree the raspberries and lemon juice until smooth. (Pass through a fine sieve, if desired.)
*Stir in the custard and let cool.
*In a bowl, whip the cream until soft peaks form.
*Fold the whipped cream into the raspberry mixture.
*Pour on the cake. Invert a plate over the pan to prevent the surface of the mousse to dry.
*Refrigerate for 8 hours or overnight.
(for the coulis)
*In a food processor or blender, puree the raspberries and sugar until smooth. Strain.
(for the assembly)
*Unmould the mousse and remove the parchment paper.
*Garnish the cake with fresh berries and whipped cream.
*Serve with raspberry coulis. Store in the refrigerator.
-makes 8-10-
Note: I adopted the recipe from ricardocuisine.com.
Labels: cake recipe, mousse cake recipe, raspberry mousse cake recipe
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