However, knowing that my orange mousse sets well I decided it would probably work in raspberry and therefore as long as the sponge went ok, it should stand up. I am pleased to say that it did. Again to make my life easier I made an 8 inch sponge and then cut it into smaller squares. The raspberries I used sunk to the bottom, creating a thing layer between the sponge and mousse. I would love to say that I had planned it this way, but I hadn't. It was more due to my impatience of waiting for the jelly to set. But it seemed to turn out as an added bonus.
Raspberry Mousse Cake
- For The Genoise Sponge
- 65g Plain Flour
- 65g Golden Caster Sugar
- 12g Melted Butter
- 2 medium eggs
- 1/2 packet raspberry Jelly
- 1/4 boiling water plus 1/4 pint cold water
- A Handful Of Raspberries
- 100ml evaporated milk
For The Raspberry Mousse
- Preheat the oven to 180C.
- Whisk the eggs and sugar for 10mins.
- Fold in the flour and melted butter.
- Pour into a square 8inch cake tin.
- Bake at 180C until golden brown and a skewer comes out clean
- Allow to cool. Then add foil to the cake tin and put the cake back inside. This is so you can easily remove the cake with mousse once it is set.
- To make the mousse, make up 1/2 packet of raspberry jelly. Pour the evaporated milk, raspberries and jelly into a mixer and whisk until light and frothy.
- Place the cake into the freezer for 10 minutes to get cold and place the mousse mixture into the fridge to start setting.
- After 10 minutes place the mousse on top of the cake and place back into the fridge to set.
- Cut into smaller cakes and enjoy.