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
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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.
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.
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Prepare the Raspberry Mousse
In a small bowl, combine gelatin powder and water. Let it sit for 5 minutes to bloom.
In a blender, puree the fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar, continuing to whip until stiff peaks form.
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.
Layer the Torte
Place one layer of the cooled vanilla cake on a serving plate. Spread half of the raspberry mousse over the top.
Top with the second layer of cake and spread the remaining mousse on top. Refrigerate for at least 2 hours until set.
Serve
Before serving, dust the top with powdered sugar. Slice and enjoy your Raspberry Mousse Torte!