Here we a have a recipe of an exquisite mousse cake. The classical combination of raspberry and mascarpone bavarian cream works perfect as always.

The cake consists of two layers of mousse and a joconde sponge in its base.

We are going to glaze it with the glossy red mirror glaze.

Raspberry Mascarpone Mousse Cake Recipe

Here is the recipe:

Ingredients for the raspberry mousse:

Directions for the raspberry mousse:

  1. Place the sheets of gelatin in a cold water.
  2. Press the raspberries through a sieve using the back of a spoon to get a puree (appx. 250 g).
  3. Squeeze the gelatin leafs and put them in a cup or a small bowl and heat in a microwave for several seconds to melt them (be careful not to overheat!).
  4. Place the raspberry puree in a saucepan, add the sugar and heat the puree to 50-60°C (104°F) stirring continuously, than add the gelatin. Stir well to blend it completely.
  5. Whip the heavy cream into soft peaks.
  6. Add the whipped cream, fold it gently, we don’t want the mixture to deflate.
  7. Put the mousse in a pastry bag, with a round nozzle or simply cutted corner, and pour the mousse in a metallic ring 16 cm in diameter, 2 cm high, place an acetate film on the sides to demold easily.
  8. Sent to a freezer for 3 hours.

Ingredients for the joconde sponge:

Directions for the joconde sponge cake (biscuit joconde):

  1. Mix together the almond flour, sugar powder, salt and flour in a mixer bowl.
  2. Add the eggs a little at a time. Mix well at medium speed after each addition. Mix until light and smooth.
  3. Whip the egg whites with the sugar until they form firm, glossy peaks.
  4. Gently fold the egg mixture into the whipped egg whites.
  5. Fold in the melted butter.

Baking joconde sponge:

Raspberry Mascarpone Mousse Cake Recipe

Ingredients for the bavarian mascarpone cream mousse:

Directions for the mascarpone cream mousse:

  1. Place the sheets of gelatin in a cold water.
  2. Whip the egg yolks with the sugar.
  3. Heat the cream in a saucepan. When the cream comes to a boil, temper the yolks slowly by beating in the hot cream in a thin stream.
  4. Return all to the pan. Cook the mixture to 85°C (185°F) being careful not to exceed this temperature.
  5. Squeeze the gelatin sheets and add them to the mixture, mix well.
  6. Let the mixture cool down to 55-60°C (131-140°F), than add the mascarpone and the vanilla essence, mix well.
  7. Let the mixture cool down to 30-35°C (86-95°F).
  8. Whip the cream 230 (ml) into soft peaks. Carefully fold in the whipped cream, working quickly before the gelatin sets.
  9. Place the mousse into a pastry bag with a round nozzle (or simply cut the corner of a pastry bag if you use disposable plastic bags).
  10. Pour the mousse into a round silicone mold (18 cm in diameter, 5 cm high). Start from the middle and go to the sides, pouring a spiral. Then stir a bit the mousse with a silicone spatula, moving it gently to insure that the mousse is evenly distributed, which means that the surface and sides of the cake will be perfect. Fill the mould to one third. With a spatula cover the sides of the mould with the cream mousse.
  11. Demold the frozen raspberry mousse and place on the mascarpone layer, press gently.
  12. Pour another layer of the mascarpone mousse almost to the top of the mould.
  13. Place the joconde sponge circle on the top and press gently. Align the surface of the cake with a spatula and some more mousse.
  14. Cover with a plastic wrap and freeze for minimum 4 hours.
Raspberry Mascarpone Mousse Cake Recipe

Ingredients for the mirror glaze:

Directions for the mirror glaze:

Glazing the cake with the mirror glaze.

Mirror glaze for Cake Recipe

More Mousse Cake Recipes: