RASPBERRY AND BAVARIAN MASCARPONE CREAM MOUSSE CAKE RECIPE

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.

Here is the recipe:

Ingredients for the raspberry mousse:

• 350 g fresh raspberries
• 80 g white sugar
• 6 g gelatin (3 sheets)
• 180 g heavy cream (min 35%)

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:

• 125 g sugar powder (confectioners sugar)
• 100 g almond flour (powdered almonds)
• 3 whole eggs at room temperature
• 45 g all purpose flour
• 20 g unsalted butter
• 2 egg whites at room temperature
• a pinch of salt

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:

• Spread in appx.1 cm thick in half-sheet pan lined with parchment.
• Bake at 180°C (356°F) for 12-15 minutes (until golden and firm to the touch).
• Let the sponge cool down completely, than remove it from the pan.
• With a metal ring cut a circle 16 cm in diameter.

Ingredients for the bavarian mascarpone cream mousse:

• 60 ml heavy cream (min 35%)
• 2 egg yolks
• 60 g sugar
• 4 g gelatin (2 sheets)
• 115 g mascarpone cheese
• vanilla essence
• 230 g heavy cream (whipped until soft peaks)

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.

Ingredients for the mirror glaze:

• 50 ml water
• 100 g sugar
• 100 g liquid glucose
• 65 g condensed milk
• 100 g white chocolate (fine chooped)
• 6 g gelatin (3 sheets)
• Red food coloring (whatever color you like, of course, but it should be intense water-soluble coloring in paste)

Directions for the mirror glaze:

• Combine water, glucose and sugar, in saucepan and heat the mixture to 103°C (217.4°F). It is important to respect the temperature in order to get the desired result, so it is very recommendable to use a thermometer.
• Place condensed milk in a bowl and add the heated sugar mixture, stir well.
• Add the fine chopped white chocolate. Stir well to melt it and blend it completely.
• Squeeze the gelatin sheets and add them to the mixture. Mix well, the gelatin should melt and blend thoroughly. If the mixture has cooled to much you can heat it a bit in a microwave, but be careful.
• Add the coloring.
• Blend the mixture with a hand blender to make it smooth and homogeneous. Immerse a blender carefully and at an angle to avoid pouring air bubbles in the glaze, we need to have as little bubbles as possible, the best of all – none.
• Let the glaze cool to 35-36°C (96.8°F)

Glazing the cake with the mirror glaze.

• The glaze mixture is ready to use when the temperature is dropped to 35-36°C (96.8°F). Mix it gently, try not to let any air bubbles in.
• Take the cake out of the freezer, demold it and place on a wire rack, put a plate or a tray under the wire rack.
• Make sure that there is no ice ot the surface of the cake, if there is any – swipe it away with a finger.
• Pour the glaze on the top of the cake, glaze will flow down, spread evenly and cover the sides as well. If you would like to make the glazing thinner, with a palette knife quickly spread it to the edges of the cake.
• Let the icing set for several minutes, than remove the cake from the rack over a tray. Carefully neaten the bottom edge with the knife.
• Decorate the bottom of the cake with some chopped roasted almonds (optional)
• Send to a fridge for 4-6 hours to defrost and set.
• Place some fresh raspberries on the top to decorate (you can additionally dust the berries with some sugar powder or edible golden dust)

More Mousse Cake Recipes:

Blackberry and yogurt mousse cake recipe

Heart-Shaped Mousse Cake