This raspberry cake is the perfect holiday dessert! You will love the soft vanilla cake paired with the sweet tartness of the raspberry mousse. So delicious!
Prep time: 40mins | Cook time: 10mins | Yield: 8 slices
Ingredients:
For the Cake Base:
- 1 Large Egg at room temperature
- 1/4 cup (50g) Granulated Sugar
- 2 Tbsp (27g) Vegetable Oil
- 1/2 tsp Vanilla Extract
- 1/2 cup (60g) All-Purpose Flour
- 1 tsp (4g) Baking Powder
- A pinch of salt
For the Raspberry Mousse:
- 285g (about 2 + 1/2 cups) Raspberries, fresh or frozen
- 2 Tbsp (25g) Granulated Sugar
- 2 Tbsp (30g) Water
- 2 tsp (10g) Freshly Squeezed Lemon Juice
- 3 Tbsp (45g) Water
- 2 tsp (8g) Powdered Gelatin, unflavored
- 1 can (397g) Sweetened Condensed Milk at room temperature
- 1 cup (240g) Heavy Cream, cold
Video:
Directions:
For the Cake Base:
- Grease with vegetable oil a 7in (18cm) round pan with removable bottom. Do not use butter (otherwise, the mousse will stick to the pan after chilled).
- Preheat the oven to 350°F (180°C).
- In a medium bowl, place the egg and sugar. Whisk for about 2 minutes. Add the oil and vanilla and whisk until well combined.
- Sift the flour, baking powder, and salt over the mixture. Whisk gently until just combined. Do not overmix the batter (otherwise, the cake will become dense).
- Spread the batter evenly into the bottom of the prepared pan.
- Bake for about 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool to room temperature in the pan.
For the Raspberry Mousse:
- In a medium saucepan, place the raspberries, sugar, water, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally and pressing down the raspberries.
- Using a flexible spatula, press the mixture through a sieve to extract a smooth puree until there is nothing left but seeds on the sieve.
- Take one tablespoon of the raspberry puree and set it aside for decoration.
- In a small bowl, pour the water and sprinkle the powdered gelatin on top. Stir until completely dissolved. Let it stand at room temperature for 2-3 minutes to bloom. The gelatin will absorb the water. Microwave it for 15 seconds and stir. Important: Do not overheat the mixture, or the gelatin will lose its setting power.
- In a large bowl, place the condensed milk. Pour the melted gelatin on top and whisk until well combined.
- Pour the raspberry puree (at room temperature) into the mixture and whisk until well combined. Set it aside.
- Using an electric mixer, beat the cold heavy cream until soft peaks form. Fold the whipped cream gently into the raspberry filling in two additions.
- Spread the filling evenly over the cake base and create a marble texture on top using 1 tbsp of raspberry puree.
- Refrigerate for at least 4 hours or overnight.
- Unmold the cake and decorate with whipped cream (optional).
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