Raspberry Mousse Cake
A real treat. But-when you assemble this i would advise you to put the sponge base in a springform tin or something that will keep the sides straight. My girlfriend and i made it and the mousse started to ooze down the sides, the picture she had showed it looking really straight sided. But it was soooooooo yummy.
Steps
Preheat oven to 180c.
Brush a 20cm round spring form tin with melted butter.
Sift flours and cornflour 3 times onto greaseproof paper.
Beat eggs until thick and pale.
Add sugar gradually , beating constantly until dissolved and mixture is pale yellow and glossy.
Transfer mixture to a large mixing bowl.
Using a metal spoon , fold in dry ingredients quickly and lightly.
Spread mixture into prepared tin.
Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
To make mousse: process 315g of the raspberries to a smooth texture in blender or processor , pass through a fine sieve.
Reserve half of the puree for serving.
Beat egg and sugar together until creamy.
Add cream cheese , beat until smooth.
In a separate bowl beat cream until soft peaks form.
Combine gelatin with water in a small bowl , stand bowl in hot water , stir until gelatin dissolves.
Using a metal spoon , fold.
Ingredients
plain flour, self raising flour, cornflour, eggs, caster sugar, fresh raspberries, cream cheese, cream, unflavored gelatin, water, icing sugar