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Cooking Rookie
Cooking Rookie • 2 years ago

Berry Lovely

  • Maureen @ Maureen's Musings

    Raspberry Mousse Cake (makes one 26-cm / 10-inch round cake) shortcrust: 100 g flour 1 pinch of baking powder 1 tbsp. sugar 1 pinch of salt 1 egg yolk 60 g butter sponge: 3 eggs 125 g sugar 100 g flour 25 g corn starch mousse: 7 sheets gelatin 250 g raspberries 150 g sugar 3 tbsp. freshly pressed lemon juice 600 g whipping cream topping and assembly: 100 g raspberry jelly or preserves 400 g raspberries 1 package clear glaze 1/4 l raspberry juice 1-2 tbsp. sugar Shortcrust: To make the shortcrust bottom of the cake use a food processor and mix together the flour, baking powder, sugar, salt, egg yolk and butter until the dough comes together. Put in saran wrap and lay in the fridge for about 30 minutes. Preheat the oven to 180° C (350° F). Line a 26-cm (10-inch) round springform with parchment paper. Roll out the dough on a floured surface to fit the form. Put into the form and pinch several times with a fork. Bake for about 15 minutes. Let cool before you remove it from the pan.

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