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.

 

 

 

 

 

 

 

 

 

15 Comments

  1. Nice pictures Manuela, are you eating or taste all those good looking things?
    Be carefull with your weight Manuela, try to stay under 200 pounds.? Are you getting some a good inspiration from those shops there . A save trip home on the eagle wings.

  2. hei! elsker dubai mall! var der i påskeferien og smakte på california dream cupcaken, den med marshmallow. du er heldig. skulle ønske jeg var der nå! lurte på om du kunne lage noen cupcakes som er lignende? elsker bloggen din. du er en stor inspirasjon:) 

  3. First – the cake looks amazing, and i bet it tastes amazing too. But what are the size (cm) of the forms you are using? 
    Thanks! 
    – Lea Louise

  4. Pingback: Bringebærfromasj kake | born 2 bake

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