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Raspberry Mousse Cake




Source of Recipe


recipe circus member recipe


Recipe Link: http://recipecircus.com/recipes/adraxlir/CAKESandPIES/Raspberry_Mousse_Cake.html

List of Ingredients




1 cup all-purpose flour
2 tbsp cornstarch
1-1/4 tsp baking powder
1/4 tsp salt
4 egg yolks
1/2 cup sugar
3 tbsp water
1 tsp lemon juice
4 egg whites
1/2 cup sugar
2 cups frozen lightly sweetened red raspberries, thawed
1/4 cup sugar
1/4 cup orange juice or orange liqueur
1 envelope unflavored gelatin
3 cups whipping cream
3 tbsp sugar
3 cups fresh red raspberries

Recipe



Grease and flour two 9x1-1/2-inch round baking pans.

Stir together flour, cornstarch, baking powder & salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first 1/2 cup sugar on low speed; beat in water and lemon juice. Wash beaters.

In mixing bowl beat egg whites on medium speed until soft peaks form. Add second 1/2 cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold the flour mixture into the egg mixture. Divide batter between pans. Bake in a 325 degree F oven for 25 to 35 minutes or until top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally.

Place thawed berries in a blender container. Cover; blend until smooth. Strain to remove seeds. Stir in the 1/4 cup sugar. Set aside.

In a 1-cup heat-safe measure combine orange juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with 1 inch of water. Heat until gelatin dissolves, stirring constantly.

Beat whipping cream and 3 tbsps sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3-1/2 cups of the whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of the fresh berries.

Place a cake layer on platter; top with 1/3 of berry mixture. Repeat twice. Top with last layer. Frost cake with reserved whipped cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining fresh raspberries. Makes 12 servings.