Raspberry Mousse Torte Recipe
Vanilla cake layered with a light raspberry mousse and finished with powered sugar.
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Ingredients
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Cake and Mousse Components
Method
Preparation Steps
- 1
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, combine flour, granulated sugar, baking powder, and salt. Add the softened butter, eggs, milk, and vanilla extract. Beat on medium speed until smooth.
- 3
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 4
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- 5
Prepare the Raspberry Mousse
In a small bowl, combine gelatin powder and water. Let it sit for 5 minutes to bloom.
- 6
In a blender, puree the fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
- 7
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, continuing to whip until stiff peaks form.
- 8
Heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Stir the raspberry puree into the gelatin mixture, then fold into the whipped cream until combined.
- 9
Layer the Torte
Place one layer of the cooled vanilla cake on a serving plate. Spread half of the raspberry mousse over the top.
- 10
Top with the second layer of cake and spread the remaining mousse on top. Refrigerate for at least 2 hours until set.
- 11
Serve
Before serving, dust the top with powdered sugar. Slice and enjoy your Raspberry Mousse Torte!
