History and Origin of Raspberry Mousse Cake
Raspberry mousse cake is an elegant and light dessert that combines the smoothness of a mousse with the characteristic fragrance and acidity of raspberries. Its history dates back to French cuisine, the cradle of many modern pastry techniques, where mousse (which means "foam" in French) became popular as an airy and creamy preparation for both savory and sweet dishes.
In different Latin American countries, this dessert can be found under similar names, although some local variations incorporate native ingredients or slight changes in texture. For example, in Mexico and Colombia it is usually simply called "raspberry mousse cake," while in Argentina and Chile it is also known as "raspberry mousse torta." In Venezuela or Peru, you might find versions that include a touch of tropical fruits or additional decorations.
The raspberry mousse cake represents a very popular fusion between European and Latin American cuisines, especially due to the accessible use of fresh fruits and techniques that allow for a perfect balance between sweetness and freshness.
How to Prepare Raspberry Mousse Cake
Ingredients: Wheat flour, self-rising flour, cornstarch, eggs, refined sugar, fresh raspberries, cream cheese, whipping cream, unflavored gelatin, water, powdered sugar.
Preheat the oven to 180°C (350°F).
Brush a 20 cm (8 inch) round springform pan with melted butter.
Sift the flours and cornstarch 3 times onto non-stick parchment paper.
Beat the eggs until thick and pale.
Gradually add the sugar, beating constantly until it dissolves and the mixture is pale yellow and glossy.
Transfer the mixture to a large mixing bowl.
Using a metal spoon, quickly and gently fold in the dry ingredients.
Spread the mixture into the prepared pan.
Bake for 15 minutes or until the cake is lightly golden and pulls away from the edge of the pan.
Leave the cake in the pan for 3 minutes before inverting it onto a wire rack to cool completely.
To make the mousse: Process 315 g of raspberries until smooth in a blender or food processor, then pass through a fine-mesh sieve.
Reserve half of the puree for serving.
Beat the egg and sugar together until creamy.
Add the cream cheese and beat until smooth.
In a separate bowl, whip the cream until soft peaks form.
Combine the gelatin with water in a small bowl, place the bowl in hot water, and stir until the gelatin dissolves.
Using a metal spoon, fold the dissolved gelatin, half of the puree, and the reserved whole raspberries into the cream cheese mixture, then fold in the whipped cream.
Cover with plastic wrap and refrigerate for 10 minutes or until the mixture has thickened, stirring occasionally.
To assemble: Slice the cake in half horizontally.
Place the first cake layer on a board.
Spread the mousse evenly over the cake.
Top with the remaining cake layer and refrigerate until the mousse is set.
To serve, dust the top of the cake with powdered sugar.
Cut the cake into portions, place on individual plates, and spoon the reserved puree around the cake.
