Description
Mini Raspberry Mousse Cakes are an elegant and delightful dessert that combines the smooth, creamy texture of mousse with the fresh, vibrant flavor of raspberries. These individual-sized cakes feature a soft sponge base, a layer of sweet raspberry mousse, and are topped with a fresh raspberry for a burst of color and flavor. Perfect for special occasions, dinner parties, or as a sweet treat to impress your guests, these mini cakes are as beautiful as they are delicious. Each bite is a perfect balance of light and refreshing with just the right amount of sweetness.
Ingredients
Scale
- For the Sponge Cake:
- 2 large eggs
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- For the Raspberry Mousse:
- 1 cup fresh raspberries (plus extra for garnish)
- ½ cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 packet (about 2 ½ teaspoons) unflavored gelatin
- 3 tablespoons water
- 1 cup whipped cream (for folding into mousse)
- For the Raspberry Purée:
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Ingredient Highlights
- Fresh Raspberries: The fresh raspberries provide the bright, tangy flavor that complements the creamy mousse and sponge base perfectly.
- Heavy Cream and Whipped Cream: These are the key ingredients for creating the smooth, airy texture of the mousse and adding richness to the dessert.
- Gelatin: Gelatin helps to set the mousse and gives it its characteristic, delicate texture.
- Sponge Cake Base: A soft, light sponge cake base serves as the perfect foundation for the mousse and raspberry layers.
Instructions
Prepare the Sponge Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper or use individual mini cake pans.
- Make the Cake Batter: In a medium bowl, whisk the eggs with sugar and vanilla extract until light and fluffy, about 3-4 minutes. Add the melted butter and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking powder, and salt together. Gradually fold the dry ingredients into the wet mixture until fully incorporated.
- Bake the Sponge Cake: Pour the batter into the prepared pan(s) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.
- Cut into Mini Cakes: Once the cake has cooled, cut it into 12 mini rounds using a cookie cutter or a small glass. Set aside.
Prepare the Raspberry Mousse:
- Make the Raspberry Purée: In a blender, combine 1 cup of raspberries, sugar, and lemon juice. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds.
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom. Once bloomed, heat it gently in the microwave for about 10-15 seconds until dissolved.
- Make the Mousse: In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. In another bowl, combine the raspberry purée and dissolved gelatin, then fold in the whipped cream until smooth.
- Chill the Mousse: Refrigerate the mousse for about 15-20 minutes to firm it up slightly before assembling.
Assemble the Mini Cakes:
- Layer the Mousse: Place a sponge cake round in each mini cake ring or cupcake liner. Spoon a generous amount of the raspberry mousse on top of the cake, filling each mold.
- Chill the Cakes: Refrigerate the cakes for 2-3 hours, or until the mousse has fully set.
- Garnish and Serve: Once the mousse is set, remove the cakes from the molds and garnish with fresh raspberries. Serve immediately or store in the fridge for later.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 180-220 kcal
- Fat: 12g
- Carbohydrates: 25g
- Protein: 3g