Raspberry Mirror Mousse Cake Recipes

Steps:

• 1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
• 2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
• 3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
• 4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• 5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
• 6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.

Steps:

• Firstly, this is not as difficult as it looks . I have included many directions, but don't let that put you off. They are to ensure that the recipe is clear & easy to follow.
• Raspberry jelly palette needs to be made a day in advance.
• Use 25cm (must be springform) tin.
• For the palette soak gelatine in cold water for about 5 minutes, then squeeze out excess water. In small saucepan, bring raspberry puree to simmer. Remove from heat, add gelatine & stir to dissolve. Cool to room temperature, pour into a plastic-wrap lined 25cm cake tin, refrigerate to set. Freeze set jelly palette until frozen.
• For sponge, using electric mixer, beat egg whites until soft peaks form, then gradually add 50 grms sugar & continue to beat until soft peaks form. Decrease speed to medium, add yolks & beat until just combined, then fold through flour. Spoon into greased & lined cake tin (as used for jelly palette). Smooth out top or it will be uneven. Bake for 20-25 min at 175°C Coolon wire rack. Make two of these.
• Make sugar syrup by combining 60 grms sugar & 100 mls of water. Stir over heat until sugar dissolves, then cool. Set aside.
• To make Italian meringue, place sugar & just enough water to cover it in small saucepan. Boil on medium heat to dissolve sugar then boil until sugar syrup registers soft ball stage, (121C) on candy thermometer.
• While sugar is cooking, using electric mixer beat egg whites until soft peaks form, then greadually add extra sugar. To this, in a very thin stream, add the hot syrup. Continue to beat until mixtue is thick & cool.
• To make raspberry mousse, soak gelatine leaves in cold water. Squeeze out excess water. Combine gelatine & a 1/4 of puree in small saucepan & dissolve gelatine.
• Then transfer to a large bowl, add the remaining puree. Fold in Italian meringue, then carefully fold in the whipped cream.
• Reline cake tin with parchment coming up well above the sides. Place one sponge on base, brush with half the syrup, then pour in half of the raspberry mousse. Place second sponge on top & brush with remaining syrup. Then pour a very thin layer of mousse over sponge. Remove plastic from jelly palette & place over mousse, press down slightly. Pour remaining mousse over top of jelly palette.Spread mousse evely over top. Some will pour down the side of cake which will help when you come to decorate the cake. Refrigerate 6 hrs or overnight.
• Thinly spread melted white chocolate over baking paper. Allow to set slightly. While chocolate is still a little soft, cut planks about 5cm wide & high enough to go over the top of cake. Allow chocolate to set. Make enough planks to go right aroung sides of cake & a few spare in case of an accident.
• Gently remove ring from cake & peel off paper. Place cake on serving plate. Press chocolate planks, slightly overlapping around sides of cake. Then fill cake with raspberries. Then watch everyones face when you bring it out.
• Cake can be made days ahead & keeps very well. If raspberries are not in season use frozen. To decorate top of cake a little more sweetened puree can be made & spread on top insted of the fresh raspberries.

Steps:

• Start by making the mousse layer. Grease a 16cm hemisphere tin with sunflower oil. Soak the gelatine in cold water to soften it. Meanwhile, whip the cream until billowy and just holding its shape, but not stiff. Put the lemon curd in a pan with the lemon juice, stir until smooth then bring to the boil. Take off the heat and leave to cool for 1 min then squeeze the excess water from the gelatine and add to the curd mixture, stir until the gelatine has dissolved then pour into the whipped cream. Beat until the mixture is smooth then pour it into your prepared hemisphere mould. Chill in the fridge for 1 hr or until set.
• While the mousse is setting make the sponge base. Heat oven to 200C/180C fan/gas 6. Line a swiss roll tin with baking parchment and grease well with butter. Whisk the eggs and sugar together with an electric hand whisk for 2-3 mins or until thickened and pale.
• Fold the flour, baking powder and lemon zest into the egg mixture with a large metal spoon until there are no pockets of flour visible. Gently tip the mixture into your prepared Swiss roll tin and bake in the oven for 15 mins or until lightly golden and springy to the touch. Allow to cool then cut a circle out of the sponge mixture which is big enough to fit snugly into your hemisphere tin on top of the mousse.
• When the sponge is completely cold, spread it with the lemon curd and sit in on top of the set mousse (curd side down) and press down very gently so it sticks. Carefully turn the mousse cake out of the mould so that the mousse is now at the top, and sit it on a wire rack on top of a baking tray. Put the mousse cake in the freezer while you make the mirror glaze.
• To make the mirror glaze soak the gelatine leaves in cold water while you heat up the curd and lemon juice in a small pan. Add the strip of lemon zest and bring to the boil. Take it off the heat and allow to cool for 1 min then remove the lemon zest, and add the gelatine as before, squeezing out the excess water first. Pour the glaze through a sieve into a jug and stir occasionally as it cools. When it has cooled down and is starting to thicken, but can still be poured, take the mousse cake out of the freezer and pour all of the glaze slowly over the surface. The excess will run off into the tray below the wire rack - this is meant to happen. You can then pour it back into the jug and glaze again if you like.
• Softly whip the cream for the decoration, and transfer to a piping bag then pipe dots or spirals tightly a long the edge where the sponge meets the mousse cake. Cut the lemon slices in half and place them in the middle to decorate. Keep in the fridge until you want to serve it. Can be made the day before.

Steps:

• In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
• of the sugar for 2 minutes or until light.
• Sift flour and cocoa over top; stir until incorporated and thick.
• In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
• of remaining sugar until stiff peaks form.
• Stir one-third of egg whites into batter.
• FOLD in remaining whites.
• Grease side of 9-inch springform pan; line bottom with parchment paper.
• Pour in batter.
• Bake in centre of 400 F.
• oven for 12 minutes or until cake pulls away from side of pan.
• Let cool in pan on rack.
• Turn out onto rack; peel off paper.
• (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
• In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
• Place bowl in larger bowl filled with ice water.
• Let stand, stirring often, for about 30 minutes or until very cold.
• Press raspberries through fine sieve into small saucepan; stir in sugar.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
• Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
• Clean cake pan; line bottom and side with parchment paper.
• Return cake to pan.
• With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
• Spread over cake to side of pan.
• Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
• (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
• Sprinkle with gelatin; let stand for 1 minute.
• Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
• Refrigerate for 20 minutes or until cool but pourable.
• Pour over mousse.
• Refrigerate for 1 hour or until glaze is firm.
• If you wish decorate around the cake with fresh raspberries.
• Makes 12 to 16 servings.
• Canadian Living Cooks.

Steps:

• Preheat oven to 180°C.
• Brush a 20cm round spring form tin with melted butter.
• Sift flours and cornflour 3 times onto greaseproof paper.
• Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to a large mixing bowl.
• Using a metal spoon , fold in dry ingredients quickly and lightly.
• Spread mixture into prepared tin.
• Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
• Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
• To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
• Beat egg and sugar together until creamy.
• Add cream cheese, beat until smooth.
• In a separate bowl beat cream until soft peaks form.
• Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
• Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
• Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
• To Assemble: Cut cake in half horizontally.
• Place first cake layer on a board.
• Spread cake evenly with mousse.
• Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.