Raspberry Mousse Cake - Mousse Cakes

Yellow cake is layered and molded with a fresh raspberry mousse, glazed raspberries decorate the top

Category:
Frozen Molded

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+1 Day

| Rasp Mousse Cake |

Ingredients Required: Rasp Mousse Cake

	Ingredient	Quantity
1.	8" Yellow Sponge Cake	1
2.	Plain Syrup	2 ounces
3.	Vanilla Pastry Cream	8 ounces
4.	Raspberry Jam	4 ounces
5.	Whipped Whipping Cream	10 ounces
6.	Plain Gelatin	1 envelope
7.	Cool Water	1 ounce
8.	Apricot Glaze	1 ounce
9.	Chocolate Sprinkles	1 ounce
10.	Red Raspberries (fresh)	1 - 6 ounce basket
11.	Apricot Glaze (Red)	1-1/2 ounces
12.	Whipped Whipping Cream	4 ounces

Preparation Instructions: Rasp Mousse Cake

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Process	Instructions
1. Prepare	Prepare the mousse mold by fitting the inside bottom of it with a circle of card paper, I use a white paper plate cut to fit. Slice the yellow cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold.
2. Prepare	Bloom the gelatin in the cool water. Make the mousse filling by mixing the raspberry jam with the smooth pastry cream. While the whipped cream is whipping in the chilled bowl, warm the gelatin in the microwave 10 seconds or until clear and stir into the raspberry pastry cream. Fold the whipped cream into the pastry cream until it is uniform.
3. Fill	Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold. With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the paper circle.
4. Fill	Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake.
5. Repeat	Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly to the edge of the cake.
6. Finish	Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. Dress the edges of the mold with a spatula, be sure the mousse filling comes up to meet the edge of the last layer of cake.
7. Freeze	Freeze solid - overnight. It must be rock hard in order to un-mold.
8. Dip	In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake.
9. Brush	Hold the cake in your hand (under the cardboard) and brush the side of the cake with the melted apricot glaze. Working over a bowl of chocolate sprinkles, apply the sprinkles to the sides of the cake.
10. Garnish	Garnish the top of the cake with the red raspberries. Leave an open area (around the top edge) for the whipped cream border. Brush the berries with several coats of the melted red glaze, until glazed very well.
11. Apply	After the glaze has set, apply a border of four ounces of whipped cream using a medium star tip in a pastry bag.
Additional Comments:	Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.