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Raspberry Mousse Cake




Source of Recipe


Internet


List of Ingredients




1 c. all-purpose flour
2 T. cornstarch
1¼ tsp. baking powder
¼ tsp. salt
4 egg yolks
½ c. sugar
3 tablespoons water
1 teaspoon lemon juice
4 egg whites
½ c. sugar
2 c. frozen lightly sweetened red raspberries, thawed
¼ c. sugar
¼ c. orange juice or orange liqueur
1 envelope unflavored gelatin
3 c. whipping cream
3 T. sugar
3 c. fresh red raspberries


Recipe



Grease and flour two 9x1½" round baking pans. Stir together the flour, cornstarch, baking powder, and salt. In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in first ½ 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 ½ cup sugar; beat at high speed until stiff peaks form. Fold in the yolk mixture. Fold flour mixture into the egg mixture. Divide batter between pans. Bake in a 325°F oven for 25-35 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 ¼ 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 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Reserve 3½ 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 a platter; top with 1/3 of the 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. Make-Ahead Tip: Bake and cool cake. Fill and frost the cake. Cover and chill 6 hours or overnight. Garnish with fresh berries before serving.