Raspberry Mousse Almond Sponge (Print)
Light layered cake with almond sponge, airy raspberry mousse, and glossy glaze
# What You’ll Need:
→ Almond Sponge Base
01 - 1 cup almond flour
02 - 1/4 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 4 large eggs, separated
05 - 3 tbsp unsalted butter, melted
06 - 1 tsp vanilla extract
07 - 1/4 tsp salt
→ Raspberry Mousse Layer
08 - 10 oz fresh or frozen raspberries
09 - 1/3 cup granulated sugar
10 - 2 tbsp lemon juice
11 - 6 sheets gelatin or 2 1/2 tsp powdered gelatin
12 - 1 1/4 cups heavy cream, cold
→ Raspberry Glaze Topping
13 - 2/3 cup raspberry purée, strained
14 - 1/4 cup granulated sugar
15 - 2 sheets gelatin or 1 tsp powdered gelatin
→ Assembly and Garnish
16 - Fresh raspberries for garnish
17 - Fresh mint leaves, optional
# How To Make:
01 - Set oven to 350°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal after chilling.
02 - Beat egg whites with half of the sugar until stiff, glossy peaks form. In a separate bowl, whisk yolks with remaining sugar until pale, then blend in melted butter and vanilla extract.
03 - Combine almond flour, all-purpose flour, and salt in the yolk mixture, folding gently until incorporated. Carefully fold the whipped whites into the batter in thirds, maintaining the airy structure.
04 - Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes until golden brown and a tester inserted in the center comes out clean. Cool completely in the pan before assembling.
05 - Soak gelatin sheets in cold water for 5 minutes (or bloom powdered gelatin in 3 tablespoons cold water). Simmer raspberries with sugar and lemon juice until fruit breaks down, about 5 minutes. Purée and press through a fine-mesh sieve to remove seeds.
06 - Reserve 3 tablespoons warm purée and stir in the softened gelatin until completely dissolved. Return this mixture to the strained purée, stirring thoroughly to combine. Let cool to room temperature.
07 - Whip cold heavy cream to soft peaks using an electric mixer on medium-high speed. Gradually fold the cooled raspberry purée into the cream until fully incorporated and smooth, taking care not to deflate the cream.
08 - Ensure the sponge cake is completely cooled. Line the sides of the springform ring with plastic wrap or acetate for clean edges. Return the sponge to the pan and spread the raspberry mousse evenly over the base.
09 - Refrigerate the assembled cake for at least 2 hours until the mousse layer is firm and set to the touch. Ensure the surface is level before adding the glaze.
10 - Soak gelatin sheets in cold water (or bloom powdered gelatin). Gently heat raspberry purée with sugar until warmed through but not boiling. Remove from heat and stir in the softened gelatin until dissolved. Cool to approximately 85°F.
11 - Pour the cooled glaze slowly over the set mousse layer, starting from the center and working outward. Tilt the pan gently to ensure even coverage. Return to the refrigerator for at least 1 hour until the glaze sets to a glossy finish.
12 - Release the springform ring carefully and peel away any lining materials. Transfer the cake to a serving plate. Arrange fresh raspberries over the surface and tuck mint leaves around the border for a professional finish.
# Expert Tips:
01 -
- The almond sponge brings this incredibly tender, nutty foundation that somehow manages to be both substantial and feather-light
- You can assemble the entire cake ahead of time and it actually tastes better after resting in the fridge for a day
02 -
- The gelatin must be fully dissolved or you'll get weird rubbery bits in your otherwise silky mousse
- Each layer needs to be completely set before adding the next or they'll blur together into a muddy mess
03 -
- Use a springform pan with high sides or the mousse might overflow as it chills and expands slightly
- Tap the pan gently on the counter after pouring the glaze to release any air bubbles for that glass-smooth surface