Raspberry Mousse Cake
90 mins
Instructions
-
Preheat the oven to 175 °C.
-
Place the eggs and sugar in a bowl and mix it at high speed for 6 minutes. Add the flour and mix it gently with a spatula.
-
Transfer the mix to a buttered cake pan and bake for 25 minutes.
-
Put Emborg Frozen Raspberries and sugar into a small saucepan. Whisk the ingredients until they have the consistency of a sauce.
-
-
Remove the mix from the heat and strain the raspberry sauce through a fine mesh sieve, using a spoon to push down on the raspberries to remove the juice from the seeds.
-
Pour the juice back into the saucepan. Whisk in the lemon juice and unflavored gelatine and then heat until the gelatine is just dissolved.
-
Refrigerate the sauce until it’s cooled to room temperature.
-
Whip Emborg Whipping Cream to soft peaks. Add the powdered sugar. Continue beating until firm peaks form. Refrigerate until ready to use.
-
Once the raspberry sauce is cooled to room temperature, use a spatula to fold the raspberry sauce into the whipped cream.
-
Spread the raspberry mousse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
-
Top it off with raspberries.
Tips: Decorate with tiny mint leaves or your favourite berries.
%name%
%time_passed%
%comment%
%name%
%time_passed%
%comment%
Choose a list below to save
