Raspberry Mousse Cake

Make the Genoise Sponge Cake: Preheat the oven to 175 °C. Whisk together flour and cornstarch until thoroughly combined. Sift the flour mixture until there are no lumps.

Place the eggs and sugar in a bowl and mix it at high speed for 3 minutes until a pale creamy colour and has tripled in volume. Reduce to medium speed and continue whisking until mixture is smooth and velvety in texture, about 5 minutes. Then, reduce to low speed and whisk until very smooth and stable, about 10 minutes. Add the flour and corn starch mix, a third at a a time, and fold it gently with a spatula.

In another bowl with the melted butter, add a small amount of the egg and flour mixture and whisk until well combined. Then, fold it back into the egg and flour mixture gently.

Transfer the mix to a buttered 8-inch cake pan lined with parchment paper, and bake for 25 minutes. After baking, remove from the cake pan and peel off the parchment paper. Leave to cool on a wire rack.

Put Emborg Frozen Raspberries and sugar into a small saucepan. Bring to a simmer on medium heat. 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 on, beat the Emborg Whipping Cream (for topping) with the powdered sugar until firm peaks form, then pipe rounds of whipped cream around the edge of the cake.

Garnish the top with fresh raspberries and mint leaves.