Raspberry Mousse Cake
Try this Raspberry Mousse Cake recipe, or contribute your own.
Try this Raspberry Mousse Cake recipe, or contribute your own.
- raw cashews soaked 2 cup (300g) * i soak my nuts i
- cocoa butter or coconut oil 1/2 cup (113g)
- aquafaba liquid from a can of chick peas 1/2 cup (
- for the mousse:
- fresh raspberries 2 cup (454g)
- coconut milk 1/2 cup (120ml)
- vegan white chocolate 6 ounces
- confectioner's sugar 1 1/2 cup (180g)
- raspberry jam *optional 1 tablespoon (15ml)
- agar 3/4 teaspoon
- you will also need:
- 1/2 recipe chocolate cake
- 1/4 recipe vegan ganache
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- First prepare your cake recipe as per the recipe instructions (bake into 1-8" cake pan) and while it is cooling you can prepare the raspberry mousse as follows:
- First prepare the stabilized aquafaba by heating it over low heat with the ½ teaspoon of the agar powder and bring it to a boil.
- Cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
- Heat the coconut milk with the other ½ teaspoon of agar and bring it to a boil (be sure to keep this warm or the agar will set the milk- if that happens though, just rewarm it to dissolve again)
- Combine the soaked cashews, raspberries, jam, confectioner's sugar the warm agar-coconut milk, melted cocoa butter or coconut oil and melted white chocolate in a high speed blender of food processor and blend smooth on high for about 45 seconds to 1 minute or until there are not traces of cashews in the mixture
- Transfer to a large mixing bowl
- Whip the cooled (or room temperature) agar-aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the raspberry mixture
- Pour half of the mousse into the prepared mold, then slice your cake layer into 2 layers and trim it slightly smaller in diameter than the actual ring mold (this is so the cake will not show through the sides after unmolding)
- One layer goes into the center and then the rest of the mousse on top.
- Optional to add more fresh raspberries to each layer
- The other cake layer goes on top, press down firmly so the mousse will come up around the sides and refrigerate until set at least 5 hours or overnight.
- Prepare the ganache recipe according to the instructions on that post/recipe and then unmold the cake and ice with cooled but still pourable ganache
A Raspberry Dream: My Effortless Mousse Cake
As a busy working mom, time is my most precious commodity. Finding joy in the kitchen shouldn't mean sacrificing hours slaving over a hot stove. That's why I've developed a love for recipes that are both impressive and surprisingly simple. This Raspberry Mousse Cake is a prime example. It's elegant enough for a special occasion, yet straightforward enough for a weeknight treat. The luscious raspberry mousse is the star, a light and airy cloud of flavor that perfectly complements the moist cake layers. The best part? This recipe comes together surprisingly quickly, even with my packed schedule. I can often have the mousse prepped while the cake is cooling, making the entire process a breeze.
The magic of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed. I often find myself relying on pantry staples, giving me the freedom to whip up this delightful dessert even on short notice. The rich, tangy raspberries provide a burst of freshness that balances the sweetness of the cake beautifully. The result is a cake that's both decadent and refreshing – a perfect combination for any palate.
Beyond its deliciousness, this cake is a testament to the power of efficiency in the kitchen. I've streamlined the process to maximize my time, making it achievable for even the busiest among us. It’s a recipe that allows me to indulge in a delicious treat without sacrificing my valuable time or energy. The visual appeal of this cake is another bonus! The vibrant color and elegant layers make it a showstopper, perfect for impressing guests or simply treating myself to a well-deserved moment of indulgence. And let’s be honest, sometimes a little bit of self-care is precisely what we need in the midst of a busy day.
I encourage you all to try this recipe and discover the joy of creating something beautiful and delicious without spending hours in the kitchen. The feeling of accomplishment is as satisfying as the taste of the cake itself, and that's a feeling I cherish.
Ingredients you'll need:
- Raw cashews (soaked)
- Cocoa butter or coconut oil
- Aquafaba (liquid from a can of chickpeas)
- Fresh raspberries
- Coconut milk
- Vegan white chocolate
- Confectioner's sugar
- Raspberry jam (optional)
- Agar agar powder
- 1/2 recipe chocolate cake
- 1/4 recipe vegan ganache
Remember, this is a recipe for those who seek delightful results with minimal fuss. Enjoy!
