Raw materials: 4 Biscuits (subject to covering the bottom of the mold, you can choose any biscuit you like. If the biscuits are not the right size, you can trim them with a knife), 200 ml of cream, 150 g of frozen raspberries (of course, use the same amount of fresh raspberries, of course, the cost is higher), about 100 g of fresh raspberries, 1 tablespoon of lemon juice (15 ml), and half a teaspoon of gelatin powder (about 2.5 ml). Increasing the amount of gelatin powder can make the cake firmer, but the taste will get worse, Sugar 25g + 10g, vegetable oil small amount (used to prepare mold).
How to make Raspberry Mousse Cake
1. The first step is to prepare the mold. Brush a layer of vegetable oil on the bottom of the mold, take a piece of baking paper of appropriate size, cut one knife at each corner, and then insert it into the mold. The edge of the baking paper should be 2-3cm higher than the mold for easy demoulding. Of course, if you don’t plan to demould, you can skip this step and directly make the cake in the mold.
2. The second step is to prepare the bottom of the biscuit. Lay the biscuit on the bottom of the mold. If the size is not suitable, trim it with a knife.
3. The third step is to make mousse. In a small bowl, squeeze in 15 ml of lemon juice, then sprinkle in half a teaspoon (2.5 ml) of gelatin powder. The gelatin powder will soon be absorbed by the lemon juice. Set aside.
4. Thaw 150 grams of frozen raspberries and put them into the food processor to make mud,
5. Put the raspberry puree into a fine sieve, and constantly scrape the bottom of the sieve with a spoon to let the puree and juice pass through the sieve, leaving the raspberry seeds in the sieve.
6.150 grams of frozen raspberries should filter at least 70 ml of puree and juice.
7. Put the puree into a small pot (the smaller the better!) Inside, add 25 grams of sugar, heat over medium heat, wait until bubbles emerge from the edge of the pot, add the mixture of lemon juice and gelatin powder, keep stirring, let the gelatin melt completely, this melting process takes about 1 minute.
8. Put the small pot aside and cool to room temperature. The cooling process takes about 20 minutes.
9. Pour 200 ml cream into a large bowl, add 10 g Sugar and beat with electric beater. As for the degree of whipping, I think it’s better to beat the cream too much. If the cream is beaten too much, the taste will be light. If it’s too light, it will become empty. If it’s beaten too much, it will lead to the separation of oil and water, so it can only be thrown away. As long as the cream looks a little hard, it can maintain its shape without deformation.
10. Pour the cooled raspberry gelatin paste into the whipped cream,
11. Mix gently with a silicone scraper. Mix gently.
12. Once you mix the two into a uniform pink, you can stop. Don’t over stir.
13. Pour the cake paste into the mold lined with biscuit bottom, and then smooth the surface of the cake with a spoon or knife.
14. Rinse the fresh raspberries, dry the surface with paper towel, and arrange them on the surface of the cake as decoration. Although the cake is attractive now, you have to bear with it, because the gelatin in the paste needs to be cooled sufficiently. Wrap a layer of fresh-keeping film on the cake mold and cool it in the refrigerator for three hours. Of course, overnight effect will be better.
15. The fourth step is to take the cooled cake out of the refrigerator, grasp the baking paper by hand, take it out of the mold, cut it into the required shape with a knife, and then enjoy it. Of course, before enjoying it, you might as well take a careful look at this pink beauty, first to satisfy your eyes, then to satisfy your mouth.