Vanilla cake layered with a light raspberry mousse and finished with powered sugar.

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

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.

In a small bowl, combine gelatin powder and water. Let it sit for 5 minutes to bloom.

Prepare the Raspberry Mousse

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.

Place one layer of the cooled vanilla cake on a serving plate. Spread half of the raspberry mousse over the top.

Layer the Torte

Top with the second layer of cake and spread the remaining mousse on top. Refrigerate for at least 2 hours until set.

Before serving, dust the top with powdered sugar. Slice and enjoy your Raspberry Mousse Torte!

Serve

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Fresh raspberries

Powdered sugar (for mousse)

Heavy cream

Gelatin powder

Water (for gelatin)

Powdered sugar (for dusting)

Raspberry Mousse Torte

Make Raspberry Mousse Torte Recipe in just 1h 30m. Vanilla cake layered with a light raspberry mousse and finished with powered sugar.

Raspberry Mousse Torte Recipe

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