It's time to celebrate. And what could be better suited than a delicious slice of creamy mousse cake?
To mark my 24th birthday, I'd like to present one of my absolute favourite cakes: a vanilla raspberry mousse cake with a crunchy base. Just the name alone makes your mouth water and you'd love to try a slice right away – at least that's how it is for me.
Even though my family and I are very mindful about eating healthily, every now and then something sweet is allowed. For me, healthy eating isn't just vegetables… In my opinion it's important to find a balance, because after all the goal is to turn healthy eating into a lifestyle. That's exactly why a good slice of cake is allowed every once in a while. And although I'm a real chocolate fan, I love cakes with vanilla and fruit. So it's no wonder that today's recipe is right at the top of my list of favourites. But this cake isn't just a favourite of mine – my family regularly asks for the recipe for their birthdays too.
The secret lies in the different layers and the various textures. The fluffy mousse, of which there are two layers, and the crunchy base that gives the whole thing a lovely crunch.
The raspberries not only make one of the mousses a wonderful pink, but also fruity and slightly tart. This gentle tartness is beautifully balanced out by the vanilla layer, so that a true harmony of flavours unfolds in your mouth.
And although the cake takes a little time, since the various layers need to chill in the fridge again and again, it's easy to recreate. So if you're looking for a special recipe to bring someone a lot of joy with, you should definitely give this one a go.
Vanilla Raspberry Mousse Cake
- Preparation5 min
- Cooking time10 min
- Total15 min
- Calories365kcal
- Carbohydrates33gof which sugars 28 g
- Protein5g
- Fat21gof which saturated 12 g
- Fibre2g
per serving
Ingredients
Fluffy sponge base
- 70 gr sugar
- 3 egg yolks
- 3 egg whites
- 1 tbsp water (hot)
- 1 pinch salt
- 2 tbsp sugar
- 70 gr flour
Crunchy white chocolate layer
- 115 gr white chocolate (high quality)
- 12 gr coconut oil
- 70 gr Crêpe Dentelle
Raspberry mousse
- 4 leaves gelatine
- 380 gr raspberries (fresh and thawed)
- 75 gr granulated sugar
- 400 gr cream
Vanilla mousse
- 2.5 leaves gelatine
- 2 egg yolks (fresh eggs)
- 30 gr sugar
- 100 ml cream (liquid)
Decoration
- White chocolate
- Ruby chocolate
- Fresh raspberries
- Freeze-dried raspberries
- Macarons
Notes
- The essential oil of vanilla intensifies the flavour of the mousse and brings out the delicate vanilla note.
- The decoration can be adapted as you like. White chocolate, Ruby chocolate, macarons, raspberries, freeze-dried pieces, nuts, a raspberry glaze, etc. would all work well.
- For the vanilla mousse you should use the freshest eggs possible, as they are eaten almost raw.
- The cake keeps in the fridge for up to 2 days. Because of the raw eggs, it should be eaten within this time.
Cooking with essential oils
In this recipe:Vanilla Oil
How to dose essential oils (toothpick method!), when to add them and what to look out for — it is all in the guide.
Have you made this recipe? Tag @oatoclock_blog on Instagram so we can see the result.
Leave a Reply