Raspberry Mousse Cake

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.

When the mousse is firm enough to decorate, beat the Emborg Whipping Cream with the powdered sugar until firm peaks form, then pipe rounds of whipped cream around the edge of the cake.

Top it off with raspberries.