Mini Raspberry Mousse Cakes
These Mini Raspberry Mousse Cakes are light, airy, and bursting with fresh raspberry flavor, combining a moist vanilla sponge base with a creamy raspberry mousse topping, perfect for special occasions or an elegant treat.
Servings: 8 servings
Ingredients
For the Vanilla Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or any neutral oil
- 1 teaspoon pure vanilla extract
- 1/4 cup milk use almond milk or soy milk as alternatives
For the Raspberry Mousse:
- 2 cups fresh raspberries or frozen, thawed
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons powdered gelatin use agar agar for a plant-based alternative
- 3/4 cup heavy cream or coconut cream for a dairy-free option
For Garnish:
- Fresh raspberries
- Mint leaves optional
- Powdered sugar for dusting
Instructions
Prepare the Vanilla Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line mini cake pans if you prefer individual-sized cakes.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale, thick, and fluffy.
- Reduce the mixer speed to low and slowly add the vegetable oil, vanilla extract, and milk, mixing until just combined.
- Gently fold the dry ingredients into the wet ingredients with a spatula, being careful not to overmix.
- Pour the batter evenly into the prepared pans and bake for 18-20 minutes (or 12-15 minutes for mini cakes), or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing from the pans.
Make the Raspberry Puree
- Place the raspberries, sugar, and lemon juice in a blender or food processor and blend until smooth.
- Strain the puree through a fine-mesh sieve to remove the seeds for a silky mousse.
Bloom the Gelatin
- Sprinkle the powdered gelatin over 3 tablespoons of cold water and let it sit for 5 minutes to bloom.
- Gently heat the bloomed gelatin on the stove or microwave until fully dissolved. If using agar agar, follow package instructions for dissolving.
- Mix the dissolved gelatin into the raspberry puree quickly to combine.
Whip the Cream and Fold in Raspberry Mixture
- In a chilled bowl, whip the heavy cream to soft peaks.
- Gently fold about one-third of the whipped cream into the raspberry mixture to lighten it.
- Fold in the remaining whipped cream carefully, maintaining as much air as possible.
Assemble the Mini Cakes
- If you baked one large cake, use a cookie cutter or a small ring mold to cut out mini cake rounds.
- Place each cake round in individual serving rings or molds.
- Pipe or spoon the raspberry mousse on top of each sponge cake base, smoothing the surface.
- Refrigerate the assembled mini cakes for at least 4 hours or until the mousse is firmly set.
Garnish and Serve
- Carefully remove the mini cakes from the molds.
- Top each cake with fresh raspberries and a mint leaf if desired.
- Dust lightly with powdered sugar just before serving for an elegant finish.
Equipment
- 9-inch round cake pan
- Mini cake pans or molds
- Blender or food processor
- Fine Mesh Sieve
- Mixer
- Mixing Bowls
- Spatula
- Cookie cutter or small ring mold
- Refrigerator
Notes
Use fresh, ripe raspberries for best flavor; frozen raspberries are a good alternative if thawed and drained. Chill your bowl and beaters for easier whipping of cream. Be gentle folding whipped cream into raspberry mixture to keep mousse airy. Let sponge cake cool completely before assembling to prevent mousse melting. Silicone muffin cups can substitute for mini cake molds. Straining the puree removes seeds for a smoother mousse. Chill mousse for at least 4 hours to set properly.
Variations: substitute other berries; dairy-free options with coconut cream and plant-based milk; add melted chocolate layer; sprinkle toasted nuts for crunch; add raspberry liqueur or rose water for alcohol infusion; use gluten-free flour for sponge.
Store leftovers in airtight container in refrigerator for up to 3 days. Avoid freezing to maintain mousse texture.