Raspberry mousse cake


I have been challenged by my daughter to make a cake that she would really like. I've baked many types of cakes but she is very selective with all of them: one has too much chocolate, another one has a cream she doesn't like and so on. After a conversation with her, she told me she would prefer much more a cake without a sponge. I said fine, let me come up with a mouse sort of cake that she can put a verdict on.
I knew she is very fond of meringues so I had in mind to put them on top. She likes also raspberries as well, and the pink color of the cake is her favourite.
With all these set up, the occasion to make a cake came almost flying: my birthday!

This cake is actually quite simple but requires some time for the layers to set in place. One layer of biscuit, one layer of raspberry mousse and one top glazing layer of raspberry syrup. On top, I went for fresh raspberries and little meringues.

I made it when she was not at home to surprise her. In the evening, the whole family got together to sing me the famous Happy Birthday! The little ones blew the candles and I was the one cutting a slice for each member of the family. At the end of this little family event, all plates where empty. I was satisfied to see that they liked my cake.
Part of the cake I froze and just recently I got it out. Exactly like then, I cut a slice for each member of the family and all plates where empty except one that had left the mousse and the glaze layer. Of course it was the plate of my daughter :). Well, with her I'll try my luck again next time or just accept that festive cakes are not her favourites.
Regardless my daughter picky taste, I'll tell you how I found this cake. It is a very light and low sugar cake.
Easy to eat with a strong raspberry flavour.  I personally liked it very much, especially also for the little time that I had to invest in it to make it. 
What about you? How would you like this cake?

  • 250g speculoos biscuits
  • 80g butter
  • 1kg raspberries (frozen)
  • 1kg whipping cream
  • 12 gelatin sheets
  • 6 tablespoons of sugar
Top glazing layer:
  • 200g concentrated raspberry juice
  • 3 gelatin sheets
For decoration: fresh raspberries and meringues

  1.  Using a blender/mixer, dust the biscuits and add the butter. You can of course dust the biscuits by hand.
  2. In a springform, layer this mixture and level it with a spoon.
  3. Put this in the fridge for at least 30 minutes.
  4. For the mouse, first, extract the juice from the raspberries.
  5. Put this juice and sugar to heat up until boiling. Mix to ensure that the sugar is dissolved. Let it cool for 10-15 minutes.
  6. In the meantime, put the 12 gelatin sheets in cold water.
  7. Squeeze the gelatin sheets and add them over the warm juice.
  8. Mix until the gelatin is dissolved then let it cool to room temperature.
  9. Beat the whipping cream and add it over the cooled raspberry juice. Mix it in with a spoon until well combined.
  10. Pour this composition over the biscuits one. Level well with a spatula.
  11. Refrigerate for at least 2 hours.
  12. Prepare the top layer by warming the raspberry juice and adding the wet gelatin sheets. Mix until the gelatin is dissolved. 
  13. Let it cool to room temperature and add it over the other layers. Keep in mind that this last layer will not get very solid, it will be more like a glaze. If you want it with a jelly texture, add more gelatin sheets.
  14. Put everything in the fridge for at least 4 hours.


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