Vanilla Mousse Cake Recipe
Category: Desserts
Serves: 6
This elegant Vanilla Mousse Cake, with a rich cocoa base and a light, airy mousse, is the perfect treat for any special occasion. With a refreshing raspberry topping and the touch of mint, this dessert offers a balanced sweetness that is both indulgent and refined.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 65g |
| Unsweetened cocoa powder | 15g |
| Butter (softened) | 60g |
| Powdered sugar | 40g |
| Egg yolks | 17g |
| Fine salt | 1 pinch |
| Fresh liquid cream | 150g |
| Egg whites | 75g |
| Granulated sugar | 140g |
| Water | 40g |
| Vanilla extract | 5g |
| Raspberries | 125g |
| Fresh mint | to taste |
Instructions
Step 1: Prepare the Cocoa Base
- Begin by preparing the cocoa base for the mousse cake. In a mixing bowl, combine softened butter with powdered sugar. Whisk together until smooth and creamy.
- Sift the all-purpose flour and cocoa powder together, then fold them into the butter mixture until fully combined.
- Prepare an 18 cm pastry ring on a baking sheet lined with parchment paper.
- Using a piping bag, pipe the dough inside the ring to form an even layer.
- Bake the base in a preheated static oven at 180°C (350°F) for 15 minutes. Once baked, remove the base from the oven and allow it to cool completely.
Step 2: Make the Mousse
- In a small saucepan with a thick bottom, combine the granulated sugar and water. Heat over medium heat and allow the mixture to come to a boil. Once it reaches a temperature of 114°C (237°F) on a kitchen thermometer, begin to whisk the egg whites in a separate bowl.
- When the syrup reaches 121°C (250°F), reduce the speed of the mixer and slowly pour the hot syrup into the egg whites in a thin stream, continuing to whisk.
- Once the syrup is incorporated, add the vanilla extract to the meringue and mix gently.
- In another bowl, semi-whip the fresh liquid cream until soft peaks form. Carefully fold the whipped cream into the meringue until smooth and well combined.
Step 3: Assemble the Cake
- Transfer the mousse mixture into a silicone mold that has a 16 cm diameter at the base, 20 cm at the top, and a height of 4 cm. The mold should have a groove for the cocoa base to fit into later.
- Gently place the cooled cocoa base on top of the mousse layer.
- Chill the cake in the refrigerator for at least 2 hours to allow it to set properly.
Step 4: Prepare the Raspberry Sauce
- Just before serving, blend the raspberries in a mixer. Reserve a few whole raspberries for garnish.
- Strain the raspberry puree to remove seeds and achieve a smooth sauce.
Step 5: Serve
- Once the mousse cake has set, carefully remove it from the silicone mold and flip it onto a serving plate.
- Drizzle the raspberry puree over the mousse cake, and garnish with whole raspberries and fresh mint leaves for a beautiful finish.
- Serve chilled, and enjoy this delightful dessert!
Tips and Variations
- For an extra touch of flavor, you can add a dash of lemon zest to the raspberry puree.
- You can substitute the raspberries with other berries such as strawberries or blueberries depending on your preference.
- Make sure the mousse is chilled well before serving to ensure the perfect texture.
This Vanilla Mousse Cake is an exquisite balance of creamy mousse, light cocoa, and refreshing raspberry, offering a sophisticated dessert that’s bound to impress your guests. Enjoy!
