Raspberry Mousse Cake with Mirror Glaze
A light, fluffy raspberry mousse cake with a chocolate sponge base and glossy raspberry mirror glaze. Perfect for summer entertaining or special occasions.
Print Pin Servings: 12 slices
Calories: 280kcal
Cost: $15 ( depending on berry season)
Equipment
- 1 8-inch springform pan
- 3 Mixing bowls
- 1 Hand mixer or stand mixer
- 1 Fine-mesh strainer
- 1 Offset spatula
- 1 Rubber spatula
Ingredients
For the Chocolate Sponge Base
- 3 large eggs
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tablespoon cocoa powder
- 1 tablespoon melted butter
For the Raspberry Mousse
- 2 cups fresh raspberries or 1 ½ cups frozen, thawed
- ½ cup granulated sugar divided
- 2 packets unflavored gelatin
- ¼ cup cold water
- 1 ½ cups heavy whipping cream
- 2 tablespoon lemon juice
For the Mirror Glaze
- 1 cup raspberry puree strained
- ½ cup sugar
- 1 packet gelatin
- 2 tablespoon water
Instructions
- Bake sponge base until set and cooled.
- Blend raspberries, strain, add lemon.
- Bloom gelatin in cold water.
- Whip cream, fold into raspberry mix with gelatin.
- Layer sponge + mousse in springform pan.
- Refrigerate 4+ hours until set.
- Prepare glaze and pour over mousse.
- Chill slightly before slicing.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 280g | Calories: 280kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 65mg | Potassium: 210mg | Fiber: 3g | Sugar: 28g | Vitamin A: 520IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 1.4mg