(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