🍓 Elegant Raspberry Layered Mousse Cake

Light, airy sponge cake topped with a luscious raspberry mousse and finished with a glossy raspberry glaze. This stunning dessert is perfect for birthdays, celebrations, or whenever you want an impressive homemade treat.

Ingredients

For the Sponge Cake

• 4 large eggs
• 120 g granulated sugar
• 120 g all-purpose flour
• 1 tsp vanilla extract
• 40 ml vegetable oil
• 40 ml milk
• 1 tsp baking powder
• Pinch of salt

For the Raspberry Mousse

• 300 g fresh raspberries (or raspberry purée)
• 80 g granulated sugar
• 10 g gelatin powder
• 50 ml cold water
• 300 ml heavy whipping cream
• 100 g cream cheese (optional, for a richer mousse)

For the Raspberry Glaze

• 150 g raspberry purée
• 50 g granulated sugar
• 5 g gelatin powder
• 30 ml cold water

For Decoration

• Fresh raspberries
• Whipped cream

Instructions

1. Prepare the Sponge Cake

1. Preheat the oven to 170°C (340°F) and line a cake pan with parchment paper.
2. Beat the eggs and sugar until pale, thick, and fluffy.
3. Mix in the vanilla extract, milk, and vegetable oil.
4. Gently fold in the flour, baking powder, and salt until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.

2. Make the Raspberry Mousse

1. Blend the raspberries into a smooth purée, then strain out the seeds if desired.
2. Warm the raspberry purée with the sugar until the sugar dissolves.
3. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Stir it into the warm raspberry mixture until fully dissolved.
4. Whip the heavy cream to soft peaks.
5. If using, beat the cream cheese until smooth, then fold it into the whipped cream.
6. Gently fold the cooled raspberry mixture into the whipped cream until fully combined.
7. Spread the mousse evenly over the cooled sponge cake.
8. Refrigerate for 3–4 hours, or until the mousse is fully set.

3. Prepare the Raspberry Glaze

1. Bloom the gelatin in the cold water for 5 minutes.
2. Warm the raspberry purée with the sugar until dissolved.
3. Stir in the bloomed gelatin until completely melted.
4. Let the glaze cool slightly, then gently pour it over the chilled mousse.
5. Return the cake to the refrigerator until the glaze is firm.

4. Decorate

• Pipe whipped cream around the edges or on top of the cake.
• Garnish with fresh raspberries.
• Slice and serve well chilled.

Tips

• Chill the cake thoroughly between layers for clean, distinct layers.
• For the best flavor, use fresh, ripe raspberries whenever possible.
• Wipe your knife clean between slices for a beautiful presentation.
• Store covered in the refrigerator for up to