Raspberry Mousse With Almond Sponge (Print Version)

A light French dessert with almond sponge and creamy raspberry mousse layers, topped with fresh berries.

# What You’ll Need:

→ Almond Sponge

01 - 3.5 oz almond flour
02 - 1.75 oz all-purpose flour
03 - 3.5 oz granulated sugar
04 - 4 large eggs, separated
05 - 1 oz unsalted butter, melted and cooled
06 - 0.5 tsp vanilla extract
07 - Pinch of salt

→ Raspberry Mousse

08 - 10.5 oz fresh or frozen raspberries
09 - 3.5 oz granulated sugar
10 - 2 tbsp lemon juice
11 - 5 sheets leaf gelatin (0.3 oz) or 0.4 oz powdered gelatin
12 - 10 oz heavy cream, cold

→ Assembly & Topping

13 - 5.25 oz fresh raspberries
14 - 1 tbsp powdered sugar
15 - Mint leaves for garnish

# Steps:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Beat egg yolks with half the sugar (1.75 oz) until pale and thick. Add melted butter and vanilla, mixing gently. In a separate bowl, whisk egg whites and salt to soft peaks; gradually add remaining sugar and whip to stiff peaks.
03 - Fold almond flour and all-purpose flour into the yolk mixture. Fold in one-third of the egg whites to loosen the batter, then gently fold in the rest until just combined.
04 - Pour batter into the prepared pan. Bake for 18-20 minutes until golden and a toothpick comes out clean. Cool completely in the pan.
05 - If using leaf gelatin, soak in cold water for 5 minutes. Puree raspberries with sugar and lemon juice; strain to remove seeds. Heat 1/3 of the puree gently, add squeezed gelatin (or sprinkle powdered gelatin over and let bloom for 5 minutes, then dissolve), stir until fully melted, then combine with remaining puree. Cool to room temperature.
06 - Whip cold heavy cream to soft peaks. Gently fold cooled raspberry mixture into the whipped cream until smooth and uniform.
07 - Spread raspberry mousse evenly over the cooled almond sponge while still in the springform pan. Smooth the top. Chill for at least 4 hours until fully set.
08 - Carefully remove the cake from the pan. Top with fresh raspberries, dust lightly with powdered sugar, and garnish with mint leaves if desired.

# Expert Tips:

01 -
  • The almond sponge brings this warm, nutty comfort that balances the bright raspberry perfectly
  • It looks absolutely showstopping but comes together faster than you'd expect
  • Make it ahead and let the fridge do all the work while you focus on other party prep
02 -
  • Room temperature raspberry mixture will deflate your whipped cream, so let it cool properly before folding
  • Over-whipping the cream makes folding difficult and leads to grainy mousse
  • The cake needs at least 4 hours to set completely, or the mousse will collapse when you cut it
03 -
  • Run a thin knife around the edge before releasing the springform for clean edges
  • Freeze the sponge for 30 minutes before adding mousse if you're worried about it soaking up too much moisture
  • A hot knife dipped in water gives the cleanest slices

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