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Raspberry Mousse Cake

Source of Recipe

Posted by Bev


List of Ingredients

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


Recipe

Grease and flour two 9 x 1 1/2 inch round baking pans. Preheat oven to 325º

Stir together flour, cornstarch, baking powder, 1/4 teaspoon salt.

In a medium bowl beat yolks with an electric mixer on high speed for 5 minute. Beat in 1/2 cup of the sugar on low; beat in lemon juice and 3 tablespoons water. Clean beaters.
In a mixing bowl beat egg whites on medium speed till soft peaks form. Add another 1/2 cup sugar; beat at high speed till stiff peaks form. Fold in yolk mixture. Fold flour mixture into egg mixture. Divide batter between pans.

Bake 25 to 35 minutes or till top springs back when touched. Remove from pans immediately. Cool. Split layers in half horizontally.

Place thawed berries in a blender container. Cover; blend till smooth. Strain to remove seeds. Stir in remaining 1/4 cup sugar. Set side.

In a 1-cup heat-safe measure combine juice or liqueur and gelatin; let stand 5 minutes. Place measure in a saucepan filled with1 inch of water. Heat till gelatin dissolves, stirring constantly.

Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3 1/2 cups whipped cream. To remaining whipped cream, fold in berry puree and 2 cups of fresh berries.
Place a cake layer on a platter; top with 1/3 of berry mixture. Repeat twice. Top with last layer. Frost cake with reserved cream. Cover; chill 6 hours or overnight. To serve, garnish with remaining berries.