Mini Raspberry Mousse Cakes
Yields: 12 mini cakes
Prep Time: 40 minutes
Chill Time: 4 hours (or overnight)
No baking required for mousse
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Ingredients
Sponge Base (or use ladyfinger or biscuit rounds)
½ cup all-purpose flour
2 eggs
¼ cup sugar
1 tsp vanilla extract
Raspberry Mousse
2 cups fresh or frozen raspberries
¼ cup sugar (adjust to taste)
2 tsp lemon juice
1 tbsp gelatin powder
3 tbsp cold water
1 cup heavy whipping cream (cold)
Whipped Topping
½ cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Topping
Fresh raspberries
Optional: powdered sugar for dusting
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Instructions
1. Prepare sponge base:
Preheat oven to 350°F (175°C).
Beat eggs and sugar until pale and fluffy. Add vanilla.
Fold in flour gently.
Spread into a thin layer on a baking sheet and bake 10–12 mins.
Let cool, then cut into small rounds (use a cookie cutter the size of your mold base).
2. Make raspberry puree:
Heat raspberries, sugar, and lemon juice in a saucepan until soft.
Blend and strain to remove seeds. Set aside to cool.
3. Bloom gelatin:
Sprinkle gelatin over cold water. Let bloom 5 mins.
Warm gently until dissolved. Stir into raspberry puree.
4. Whip cream:
Beat the 1 cup heavy cream to stiff peaks.
Fold raspberry mixture into whipped cream gently to form mousse.
5. Assemble:
Place sponge rounds at the base of your mini cake molds or silicone cups.
Spoon or pipe raspberry mousse over the base and level the tops.
Chill at least 4 hours until set.
6. Make whipped topping:
Beat ½ cup cream with powdered sugar and vanilla to stiff peaks.
Pipe on top of each mousse cake.
7. Garnish:
Top each with a fresh raspberry and dust with powdered sugar if desired.
