The White Chocolate Raspberry Mousse Cake is a sumptuous and indulgent dessert that combines the flavors of creamy White chocolate And tart raspberry. The cake consists of two layers moist raspberry sponge cake, White chocolate almond crunchfollowed by one fluffy white chocolate mousse And raspberry mousse. The delicate layers are then topped with a generous amount sweetened whipped cream and refined with fresh raspberry halves and freeze-dried raspberries.
The white chocolate mousse is rich and velvety, with a sweet and creamy taste, while the raspberry mousse adds a tangy and refreshing taste. The layers of raspberry cake and mousse are carefully assembled to create a stunning dessert that is as beautiful as it is delicious. The fresh raspberries on top bring freshness and color to the cake and make it a feast for the eyes and the palate.
How to make White Chocolate Raspberry Mousse Cake
The recipe involves the preparation of several components, including raspberry sauce, white chocolate almond crunch, white chocolate mousse, raspberry mousse, and sweetened whipped cream. Each step is easy to prepare and only takes a few minutes.
Prepare raspberry sauce
Prepare the first raspberry puree by combining fresh or frozen raspberries, sugar and lemon juice in a saucepan. Bring the mixture to a boil, then simmer until it thickens. Strain through a sieve to remove the seeds and let cool completely.
Prepare the raspberry-moist cake bases
The cake batter is very easy and quick to prepare, you just need a whisk and a bowl and just add the ingredients one by one. First, whisk together the eggs, sugar, and oil in a mixing bowl. Add vanilla extract, salt, and six tablespoons of raspberry sauce. Finally add the flour and stir. Divide the batter evenly between two greased 20cm pans lined with parchment paper. Bake the cakes in a preheated oven at 320°F (160°C) for 13-15 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Prepare the Almond White Chocolate Crunchy Layer
Simply melt the white chocolate with oil over a water bath. Add the flaked almonds and stir. Place the first cake base on a serving platter and place a cake ring around it. Line the ring with acetate foil. Spread the white chocolate and almond mixture on the cake. Refrigerate or freeze for a few minutes to set.
Prepare the white chocolate mousse
Prepare this… Prepare white chocolate mousse by melting white chocolate and whipped cream over a water bath. Allow to cool slightly to room temperature. Soak the gelatin powder in cold water for 5-10 minutes, then dissolve over low heat. Pour over the chocolate mixture and mix. Whip the chilled cream until soft peaks form and add the white chocolate mixture. Pour the white chocolate mousse over the cake and the crunchy almond layer, spreading evenly and smoothing the surface. Freeze for 20-30 minutes to create even layers.
Prepare raspberry mousse
Prepare this… Prepare raspberry mousse by dissolving gelatine in cold water and letting it swell for about 5-10 minutes. Place the gelatin over low heat until dissolved and pour over the remaining raspberry sauce. Whip the chilled cream until soft peaks form, add the raspberry mixture and mix to combine.
Assemble the cake with white chocolate and raspberry mousse
To assemble the cake, use an 18cm diameter cake ring to cut out the second layer of cake and place on top of the white chocolate mousse. Cover the cake with raspberry mousse and spread evenly. Refrigerate the cake for 4-6 hours or overnight to fully set.
Decorate with sweetened whipped cream
Finally, prepare the ssweetened whipped cream by whipping cream with powdered sugar and vanilla extract until stiff peaks form. Put the cream in a piping bag with a 6B tip and pipe any design you like onto the cake.
Decorate with fresh raspberry halves and finally sprinkle freeze-dried raspberries over the cake. Once the cake is ready, it’s ready to be served and enjoyed.
That decadence Cake with white chocolate and raspberry mousse is perfect for special occasions or as a treat with family and friends. It’s a dessert that will impress and satisfy any sweet tooth. The combination of rich white chocolate mousse and tart raspberries creates a flavor balance that’s irresistible and leaves you wanting more.
I hope you will try this amazing mousse cake and let me know how it turns out for you. If you try it, tag me Instagram because I love to see your creations. Enjoy!
Other raspberry mousse cake you might want to try
If you like raspberry mousse desserts, you are also welcome to try this delicacy Mango Raspberry Mousse Cake or this amazing one Raspberry Coconut Mousse Cake. This Chocolate Raspberry Mousse Domes are another impressive dessert that I highly recommend, perfect for any occasion. If you like the combination of chocolate and raspberry, you should try this decadence too Chocolate Raspberry Mousse Cake.
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White Chocolate Raspberry Mousse Cake
This White Chocolate Raspberry Mousse Cake is a rich and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake features two layers of moist raspberry sponge cake, white chocolate almond crunch, followed by a fluffy white chocolate mousse and a raspberry mousse.
Ingredients
raspberry sauce
- 1 Pound (450 g) fresh or frozen raspberries
- 1/2 Cup (100g) sugar
- 2 tablespoon (30 ml) lemon juice
Raspberry Pie Layers
- 2 Big Eggs
- 2/3 Cup (135g) sugar
- 1/2 Cup (110 g) vegetable oil
- 1 tsp (5g) Vanilla Extract
- 6 tablespoon (90 g) raspberry sauce
- 1/2 tsp (2g) salt
- 1 cup + 1 tbsp (140 g) all-purpose flour
Almond Crunch with White Chocolate
- 1.5 oz (45 g) white chocolate
- 1 tablespoon (14 mL) vegetable oil
- 1/2 Cup (40 g) Almond Flakes
White chocolate mousse
- 6 oz (180 g) white chocolate
- 5 oz (145 g) whipped cream
- 1/2 tablespoon (5 g) gelatin powder
- 2 tablespoon (30 mL) cold water
- 7 oz (200g) whipped cream (35% fat) chilled
raspberry mousse
- remaining raspberry sauce
- 1/2 tablespoon (5 g) gelatin powder
- 2 tablespoon (30 g) cold water
- 1 Cup (240 g) whipping cream (35% fat), chilled
whipped cream topping
- 1 Cup (240 g) whipping cream chilled
- 1/3 Cup (40 g) powdered sugar
- 1 tsp (5g) Vanilla Extract
For decoration
- fresh raspberries
- freeze-dried raspberries Optional
instructions
Prepare raspberry sauce.
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In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
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Reduce the heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
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Pass the mixture through a sieve to remove the seeds. Let it cool down completely.
Prepare the raspberry cake layers.
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Preheat the oven to 160°C.
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In a mixing bowl, whisk together the eggs, sugar, and oil until combined.
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Add vanilla extract and salt. Whisk to combine.
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Add 6 Tbsp (90 g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
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Divide the batter evenly between two greased 20cm pans lined with parchment paper.
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Bake the cakes for 13-15 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool down completely.
Prepare the White Chocolate Almond Crunch.
Start assembling the cake.
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Place the first layer of cake on a serving platter and place a cake ring around it. Line the cake ring with acetate foil.
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Spread the white chocolate and almond mixture on the cake. Refrigerate or freeze for a few minutes to set.
Prepare the white chocolate mousse.
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Melt the white chocolate and 145 g whipped cream over a water bath. Leave to cool to room temperature.
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Soak gelatine powder in cold water in a small saucepan for 5-10 minutes. Then dissolve over low heat.
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Pour over the chocolate mixture and mix to combine.
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In another bowl, whip the chilled heavy cream until soft peaks form. Add the white chocolate mixture and mix to combine.
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Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.
Prepare raspberry mousse.
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Dissolve the gelatine in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat until the gelatin dissolves and pour over the remaining raspberry sauce.
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In another bowl, whip the chilled heavy cream until soft peaks form. Add the raspberry mixture and stir.
Proceed to assemble the cake.
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Using an 18cm cake ring, cut the second layer of cake. Place on the white chocolate mousse.
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Cover with raspberry mousse and smooth out. Refrigerate for 4-6 hours to set.
Prepare the sweetened whipped cream.
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Whip the cream with the powdered sugar and vanilla extract until stiff peaks form. Fill the cream into a piping bag with a 6B nozzle.
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Pipe the sweetened whipped cream onto the cake in any design.
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Put fresh raspberry halves on the whipped cream and finally sprinkle freeze-dried raspberries over the cake.
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Serve and enjoy!
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Nourishment
Portion: 1 serving of 12Calories: 508kcalCarbohydrates: 46.4GProtein: 6.2GFat: 34.6GSaturated Fatty Acids: 15.8GCholesterol: 87mgSodium: 113mgPotassium: 209mgFiber: 3.2GSugar: 32.7GCalcium: 97mgIron: 1mg