Raspberry Mousse Cake with Almond Sponge (Print Version)

A light, elegant layered cake featuring moist almond sponge topped with airy raspberry mousse and glossy glaze.

# What You Need:

→ Almond Sponge Base

01 - 3.5 ounces almond flour
02 - 1.75 ounces all-purpose flour
03 - 0.5 cup granulated sugar
04 - 4 large eggs, separated
05 - 3 tablespoons unsalted butter, melted
06 - 1 teaspoon vanilla extract
07 - 0.25 teaspoon salt

→ Raspberry Mousse Layer

08 - 10.5 ounces fresh or frozen raspberries
09 - 0.33 cup granulated sugar
10 - 2 tablespoons lemon juice
11 - 6 sheets gelatin (10 grams) or 2.5 teaspoons powdered gelatin
12 - 1.25 cups heavy whipping cream, cold

→ Raspberry Mirror Glaze

13 - 0.66 cup raspberry purée, strained
14 - 0.25 cup granulated sugar
15 - 2 sheets gelatin (3 grams) or 1 teaspoon powdered gelatin

→ Garnish

16 - Fresh raspberries for decoration
17 - Fresh mint leaves (optional)

# How To Make:

01 - Preheat the oven to 350°F. Generously grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
02 - Beat the egg whites with half of the granulated sugar in a clean bowl until stiff, glossy peaks form. In a separate large bowl, whisk the egg yolks with the remaining sugar until pale and thick, about 3 minutes. Blend in the melted butter and vanilla extract. Sift the almond flour, all-purpose flour, and salt into the yolk mixture, folding until just incorporated. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
03 - Pour the batter into the prepared springform pan, smoothing the top with an offset spatula. Bake for 20 to 25 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean. Allow the sponge to cool completely in the pan before proceeding.
04 - Combine the raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook for 5 to 7 minutes, breaking down the berries with a wooden spoon until they release their juices and soften. Transfer the mixture to a blender and purée until completely smooth. Pass the purée through a fine-mesh sieve into a clean bowl, pressing firmly to extract all liquid. Discard the seeds.
05 - Soak the gelatin sheets in a bowl of cold water for 5 minutes to soften (if using powdered gelatin, sprinkle over 3 tablespoons cold water and let bloom for 5 minutes). Warm 3 tablespoons of the raspberry purée in a small saucepan, then squeeze the excess water from the gelatin sheets and dissolve completely in the warm purée. Whisk this mixture back into the remaining raspberry purée and let cool to room temperature, stirring occasionally.
06 - While the raspberry mixture cools, pour the cold heavy cream into a chilled mixing bowl. Using an electric mixer fitted with the whisk attachment, whip the cream on medium-high speed until soft peaks form—when the beaters are lifted, the cream should droop slightly rather than stand stiff.
07 - Gently fold one-third of the whipped cream into the cooled raspberry purée to lighten it. Add the remaining whipped cream in two additions, folding with a rubber spatula using a sweeping motion until the mixture is uniform and no white streaks remain. Take care not to overmix and deflate the air incorporated into the cream.
08 - Ensure the almond sponge is completely cooled. Without removing the cake from the springform pan, spread the raspberry mousse evenly over the sponge base, smoothing the surface with an offset spatula. Refrigerate the assembled cake for at least 2 hours or until the mousse layer is completely set and firm to the touch.
09 - Soak the gelatin sheets in cold water for 5 minutes (or bloom powdered gelatin in 1 tablespoon cold water). Heat the raspberry purée and sugar in a small saucepan over low heat just until warm and the sugar dissolves—do not boil. Remove from heat, squeeze the water from the gelatin, and stir to dissolve completely. Let the glaze cool to approximately 85°F; it should be fluid but not hot.
10 - Pour the cooled glaze gently over the set mousse layer, starting from the center and working outward. Tilt the pan slightly to help the glaze spread evenly over the entire surface. Return the cake to the refrigerator and chill for at least 1 hour until the glaze is firm and glossy.
11 - Run a thin knife around the edge of the pan to release the cake, then carefully unlatch the springform ring and remove the sides. Transfer the cake to a serving plate. Decorate the top with fresh raspberries arranged in a pattern and tuck mint leaves between the berries for color contrast. Slice with a sharp knife dipped in hot water, wiping the blade clean between cuts for clean portions.

# Expert Tips:

01 -
  • The almond sponge adds nutty depth that balances the bright raspberry sweetness perfectly
  • This cake looks like you spent all day in the kitchen but comes together with mostly hands off chilling time
  • The texture contrast between the tender sponge, airy mousse, and smooth glaze makes every bite interesting
02 -
  • The gelatin must be fully dissolved in warm liquid before incorporating it, otherwise you will find grainy spots in your silky mousse
  • Let the raspberry puree cool completely before folding it into whipped cream or the cream will deflate and lose volume
  • Pour the glaze when it is slightly warm but not hot, or it will melt the mousse layer underneath
03 -
  • Line your springform pan with parchment paper extending up the sides to prevent the sponge from sticking and make removal easier
  • Strain your raspberry puree twice for the smoothest possible texture free of any seed remnants

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