Hello everyone, I hope you are all well.

This velvet raspberry mousse cake consists of a white cake base drizzled with lemon syrup and covered in a refreshing raspberry mousse.

Here is the recipe – enjoy!

Use this cupcake recipe to make the base.

When the base is done, place it upside-down in a slightly larger cake pan.

Pour a luscious strawberry mousse mixture over the base in its larger pan. I used this recipe, but I added the following:

  • 1/3 cup + 1 tablespoon (100 ml) raspberry purée
  • 1 drop of pink food coloring

Cover the cake base completely and smooth the surface.

Place in the freezer for 3 hours.

Now it’s ready to be served as it is, but you can of course decorate with some fresh fruit or berries.

When I was in Italy a while back I was introduced to a technique which gives mousse cakes a more velvety look.

The secret is this velvet spray, just spray a thin layer over the cake immediately after you take it out of the freezer.

You can get this spray in various colors…

I’m taking a little bite, just to tempt you…

I simply love this cake, it’s heavenly!

The pearls around the cake are candy covered chocolates.

That’s it for now…

Hugs from me to you.

 

 

 

 

 

 

 

 

 

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