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.