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Raspberry Mousse Cake
2 tablespoon plain flour
2 tablespoon self raising flour
2 tablespoon cornflour
2 eggs
1/3 cup castor sugar
RASPBERRY MOUSSE
410g fresh of frozen raspberries
1 egg
1/3 cup castor sugar
250g cream cheese, softened
1 1/2 cups thickened cream
1 tablespoon gelatine
2 tablespoon water
icing sugar for serving
Preheat oven to 180 C. Brush a 20cm round spring form tin with melted butter. Sift flours and cornflour 3 times onto greaseproof paper. Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
Transfer mixture to a large mixing bowl. Using a metal spoon, fold in dry ingredients quickly and lightly. Spread mixture into prepared tin. Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin. Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
TO MAKE MOUSSE
Process 315g of the strawberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving. Beat egg and sugar together until creamy. Add cream cheese, beat until smooth. In a separate bowl beat cream until soft peaks form. Combine gelatine with water in a small bowl, stand bowl in hot water, stir until gelatine dissolves. Using a metal spoon, fold gelatine, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream. Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
TO ASSEMBLE
Cut cake in half horizontally. Place first cake layer on a board. Spread cake evenly with mousse. Top with remaining cake layer, refrigerate until mousse is set.
For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
