Raspberry Moussecake

Yesterday I made these.
Was so intrigued by the colors and thought this would taste delicious!
Indeed they were!



It sure takes a while to set but they were beautiful pink. I can imagine these being served on V-Day. However, I'd make a few changes next time. Use a little bit of pink/red coloring to enhance it. The plus to this is that I've all ingredients in my pantry =)

This recipe has been cut in half. To make a full cake, simply double the recipe!

Raspberry Moussecake

Ingredients
25 g flour
10 g cocoa powder
2 yolks
35 g sugar
1 tbsp oil
25 mls water
2 egg whites

To make the bottom chiffon cake
Preheat oven 180C
Line baking paper in pan.
Sift flour and cocoa powder together. In a separate bowl, whisk egg yolks and add half the sugar. Whisk til creamy. Gradually add oil and water. Tip in the flour mix and combine. Whisk egg whites with remaining sugar til soft peaks form. Fold into chocolate mixture.

Bake 15 - 20 minutes til toothprick inserted comes out clean. Leave to cool.

Cut your chiffon cakes into round moulds. Put 10 g of caster and 25 mls water in a small bowl and microwave til bubbly. Brush the mixture on top of cakes. Leave the cakes in the fridge while you continue to make the mousse.

Tips: I used a small-ish loaf pan to bake my bake. And as for the moulds, I used small sized plastic trifle cups which got me 3 wonderful round cakes. The rest of the chiffon cakes I just dumped them into 2 other trifle cups and swirl the mix around.

Raspberry Mousse
Ingredients
150 g raspberry puree - I pureed my berries with a fork so I get some berry chunks in my mousse =)
45 g caster
3 g gelatine - I'd reduce this tad next time for a less gelatine-like mousse
150 g cream

How to make
Put 1 tbsp warm water into a small bowl and dissolve the gelatine in. Heat 1/2 of the puree with sugar in the microwave wil hot. Combine gelatine mixture into hot puree and whisk til well combined. Add the remaining puree and leave to cool a little. Whisk cream til soft peaks form and fold into puree mixture.

Top cakes with mousse mix. Refrigerate for at least 4 hours or overnight.

Tips: The mousse mixture I topped with 5 tablespoons each onto each cake moulds. They fit perfectly.

Verdict: It's definitely for a sweet-sour tooth type of person. I don't particularly like the chiffon cake but after spending an overnight in the fridge, I don't quite mind it at all. The sweet chocolatey taste and sweet-sour taste from the mousse blended so well together.

Definitely a keeper =)