Raspberry Mousse Cake:Give it a try, why don't you make it today?

I believe that most people always think that this kind of cake will be very hard to make, but believe me, it's easy if you really want to.

This kind of cake is an assemble of many elements, like sponge cake (this cake is Joconde), the mousse, and syrup. It's not hard if you can do all of this, you will be able to crate many kinds of lovely dessert (or show pieces , haha).  


I didn't think that I'm good at this and I have to learn and practice more and more, because I didn't have a chance to go to the baking school even I really want to but well, we have to accept that we can't get everything that we want in our life ^^. So, for me baking and more baking at home is both fun and fulfill my passion.
All I want to tell you is "Don't be afraid to try it". There is nothing that is hard to do if you really want to. 
For this time, I love the look of this dessert and after reading, I want to give it a try. 
About this dessert, the base of the mousse contains the Italian meringue which will make the mousse lighter in both texture and taste. If you never making the Italian meringue before, it may be the right time to try ^^, and after this you will be happy to know that you can make many kinds of lovely dessert with Italian meringue base.
For the apricot glaze, you can use the strained apricot jam instead, but it will have a bit of light brown color than clear like this one.
I love the taste of this mousse, not too sweet and the texture is very light. The Joconde biscuit is good too, it's not dry like other kind of the sponge cake and great when combine it with the mousse
So, after I make a lot of persuasion I think you are ready to give this cake a try, right? ^^You will fine it's easier than you imagine, believe me.

Mousse aux Framboises

Make one (15cm cake)

Biscuit Joconde
3 ...................................... Egg whites
60g ................................. Sugar
50g ................................. Almond powder
50g ................................. Icing sugar
1 ...................................... Egg
3 ...................................... Egg yolks
45g .................................. Cake flour
-Pâte à decor
   20g ................................. Unsalted butter, soften
   20g ................................. Icing sugar
   15g .................................. Egg white
   20g ................................. Cake flour
   ......................................... Red food coloring


Meringue Italienne
50g ................................. Egg whites
100g ............................... Sugar
20cc ................................ Water


Mousse au Framboise 
100g ............................... Raspberry puree
3g .................................... Gelatin
80g ................................. Meringue Italienne
60cc ................................ Whipping cream


Simple syrup
50cc ................................  sugar 

50g .................................. water

Kirsch Syrup
50cc ................................ Simple syrup
20cc ................................ Kirsch


Filling
6 ...................................... Small size raspberry 

Nappage neutre

50g ................................. Nappage neutre (I use apricot glaze)

20cc ............................... water

Topping
......................................... Strawberry and raspberry




Make the Biscuit Joconde:


Preheat the oven to 200 °C.
Line the 30x30cm pan with baking paper.
Mix together almond powder with the icing sugar, set aside.
Sift the flour, and set aside.


Make the pâte à decor:

Beat together all the ingredient until smooth and put the batter into the piping bag and pipe the small dots over the pan.

Beat egg whites until soft peak form, add half of the sugar, a little by little, and beat  until stiff peak form.

Beat egg yolks and whole egg with almond powder, the icing sugar and the rest of the sugar and until light and thicken.
Add 1/3 of the meringue with half of the flour, fold to combine, add 1/3 of the meringue with the rest of the flour and fold to combine, then add the rest of the meringue. 

Fold until fully combine.

Pour the batter into the prepared pan and bake for 10 minutes or until golden.
Peel the baking paper and let the biscuit cool.
When the biscuit cool completely cut into 2 -4 cm stripes, and 1 -12cm round.  


Set the biscuit into the 15 cm cake pan, or cake ring.


Make the Simple syrup:

Put the water and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.

Make the Italian meringue:

In a sauce pan, put the sugar and water and bring to boil over medium low heat.
When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until cold.

Make the raspberry mousse:

Bloom the gelatin in cold water for 3-5 minutes.
Put 50g of the puree into the microwavable glass or bowl, and heat for 30 seconds to 1 minute or until hot, put the gelatin in hot puree, stir to dissolve.
Mix the hot puree with the rest of the puree and let it cool.

Beat the whipping cream until soft peaks form.

Mix the puree with the Italian meringue and fold to combine. Pour the raspberry mixture into the whipped cream and fold to combine.

Mix 50 cc of simple syrup with the Kirsch and sprinkle over the cake.

Pour half of the mousse into the pan and place the small raspberry inside, and pour the rest over it.

Smooth the top and refrigerate for 12 hours.

Melt the glaze with the water, warm the glaze mixture and pour over the mousse, leave to set in the refrigerator for about an hour.

Decorate with the strawberry and raspberry, before serving.

Raspberry Mousse Cake:Give it a try, 

why don't you make it today?