One of the reasons why I like the warmer season so much are the different fresh fruits that are becoming available.
One of the many ways to incorporate them with cake is a light mousse filling. In the following recipe raspberries can be replaced with many different berries and fruits. And if out of season even frozen fruit can be used.
Raspberry mousse
1 layer for a 10″ round cake:
7 oz (200 grams) raspberries fresh or frozen
1/2 cup (70 grams) powdered sugar
1 tsp. Vanilla
5 sheets of gelatine or 5 tsp of gelatine powder
(use the directions described on the package)
2 1/8 cup (500 ml) heavy cream
1 large disposable piping bag
Step 1:
Leave the gelatine sheets to soften in a bowl with ice cold water for 30-45 minutes.
Step 2:
Place the raspberries in a small casserole along with the powdered sugar and vanilla. Slowly heat up the raspberry mixture, just until it starts to boil. Stir with a whisk and let the berry mixture simmer for 8-10 minutes. Take off from the heat and let cool down for 5-10 minutes before you continue.
Note: You can add more powdered sugar if you want it to be sweeter.
Step 3:
Whip the heavy cream until it reaches soft peaks.
Step 4:
Make sure that you have the berry mixture, gelatine and whipped cream all in front of you before you continue. Next take up the gelatine sheets and squeeze them for water. Put them or the gelatine powder mix into the berry mixture which should still be warm to the touch and stir with the whisk until it is all melted. Next add 1 cup of the whipped cream to the berry mixture and give it a good stir.
Step 5:
The mixture should now be luke warm. Then pour the berry and cream mix back into the bowl with the whipping cream and carefully fold it in until it is thoroughly combined.
Step 6:
Fill the raspberry mousse into a disposable piping bag and fill your cake.
Place the cake in the refrigerator overnight.
Cakes filled with raspberry mousse must be kept in the refrigerator. Take the cake out 1 hour before serving.
Feel free to share with me your experiences and pictures from trying this recipe.
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