It’s summer, it’s hot, and so it’s time for fruity desserts! After all, even ice cream has its limits. This layered dream treat has everything a summer dessert could possibly have to offer: healthy fruit, decadent chocolate, and a light, airy mousse with just a hint of creamy yogurt. Summer never tasted so good!
Raspberry Mousse Cake
This layered dream treat has everything a summer dessert could possibly have to offer: healthy fruit, decadent chocolate, and a light, airy mousse with just a hint of creamy yogurt. Summer never tasted so good!
Equipment
- Saucepan
- Hand Blender
- Sieve
- Miniature bowls
- Plastic Wrap
- Cake ring
- Whisk
- Hand mixer
- Baking Sheet
- Parchment paper
- Notched spatula
- Knife
Ingredients
- 1 chocolate sponge cake
- 9 oz frozen raspberries
- 2 oz powdered sugar
- 1 orange (juice)
- 5 fl oz heavy cream, warm
- 10 gelatin sheets
- 10 oz yogurt
- 14 fl oz cream
- 3 oz sugar
- 1 tsp vanilla extract
- 6 wafer cookies
- 7 oz white chocolate, melted
- whipped cream
- 6 fresh raspberries
Instructions
- Heat the raspberries, powdered sugar, and orange juice in a saucepan and let cook for 5 minutes. Then mix everything with a hand blender and pour through a sieve.
- Wrap 6 miniature bowls with plastic wrap, pour in the fruit filling, and freeze for 30 minutes.
- Use a round 3-inch cookie cutter to cut 6 rings in the finished chocolate sponge cake. Carefully remove the mini cakes and place them in a cake ring that is also 3 inches in diameter.
- For the mousse, first stir the heated cream and gelatin with a whisk until smooth, and then let the mixture swell while it cools down. In a separate bowl, combine the yogurt, cream, sugar, and vanilla extract and stir with a hand mixer. Then stir in the cream and gelatin mixture.
- Add 2 tablespoons of the yogurt mousse mixture to each cake ring and place a wafer cookie on top. Then take the now-frozen raspberry mold and place one in each cake ring on top of the wafer cookie. Fill each cake ring to the top with more of the yogurt mousse mixture and refrigerate for 2 hours.
- For the chocolate decor, spread the melted white chocolate on a baking sheet lined with parchment paper. Run a notched spatula over the top and draw 6 leaves in the chocolate with your finger. Allow the chocolate to cool and then carefully remove each "leaf" from the parchment paper with a knife.
- Gently remove each miniature cake from its mold and garnish with a dollop of whipped cream, a raspberry, and a white chocolate "leaf."
VIDEO
Not only does this layered dessert taste heavenly, it also looks so exquisite that no one will believe you made it yourself. So, when the sun is beating down yet again and it feels like summer will never end, cool off in your kitchen with this raspberry recipe of the year!