Raspberry Mousse Cake – Best Cheap & Healthy Party Dessert Food Idea For Kid

  1. Preheat oven to 350˚F.
  2. Butter a cake pan & line the bottom with parchment paper.
  3. Beat 3 large eggs with ½ cup sugar using the whisk attachment for 6 min (7 min for cold eggs) on high speed. Sprinkle the top with ½ cup flour and fold in gently with a spatula just until all of the flour is incorporated. DO NOT OVERMIX or it won’t rise well. Transfer to your prepared cake pan and bake at 350 for 23 min. Cool to room temp.

Make the Raspberry Mousse:

  1. In small saucepan, combine 1¼ cups fresh or frozen raspberries with ¼ cup sugar. Whisk together until it’s the consistency of a raspberry jam sauce. Remove from heat and strain the raspberry jam through a fine mesh sieve and push on the raspberries with a spoon to separate the juice from the seeds. You want to extract as much of the liquid as possible.
  2. Pour the juice back into the saucepan. Whisk in 1 Tbsp fresh lemon juice and ½ Tbsp Knox unflavored gelatin and put back over the heat just until the gelatin is dissolved into the raspberry sauce. Refrigerate raspberry sauce until it’s room temp. Be careful not to leave it in the fridge too long since the gelatin starts to set quickly.
  3. Whip 1 cup heavy whipping cream to soft peaks. Add 1½ Tbsp confectioners sugar (powdered sugar). Continue beating until firm peaks form. Refrigerate until ready to use.
  4. Once the raspberry sauce is cooled to room temp (make sure it’s not warm or it wont be spreadable after it’s mixed with the whipped cream), use a spatula to fold raspberry sauce into the whipped cream (pour about ¼ of the raspberry sauce at a time).

How to decorate:

  1. Spread the raspberry mouse over the cooled cake. Refrigerate for 2-3 hours or overnight before serving.
  2. When the mousse on the cake is firm enough to decorate, beat another 1 cup heavy cream with 1½ Tbsp powdered sugar until firm peaks form then use Wilton Star tip, pipe whip cream around the perimeter of the cake and decorate with raspberries and tiny basil leaves.

Many thanks to http://natashaskitchen.com Visit them for even more!

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