Description
Light and creamy raspberry mini mousse cakes with a soft sponge base, fresh raspberry flavor, and an elegant bakery-style finish.
Ingredients
Scale
- 2 cups fresh raspberries, divided
- 1/2 cup granulated sugar
- 2 cups heavy cream, cold
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 2 tablespoons milk
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F and lightly grease mini cake molds or prepare silicone molds.
- Whisk eggs and granulated sugar until pale and fluffy. Fold in flour, baking powder, melted butter, and milk until smooth.
- Spread batter onto a lined baking tray and bake for 10 to 12 minutes until lightly golden. Let cool.
- Blend 1 1/2 cups raspberries into a puree and strain to remove seeds.
- Bloom gelatin in cold water, then stir into warm raspberry puree until dissolved.
- Beat cream cheese and vanilla until smooth. Fold in whipped heavy cream and raspberry mixture gently.
- Cut small cake circles from the sponge and place into molds.
- Pour mousse over the cake bases and chill for at least 4 hours until fully set.
- Top with remaining raspberries and powdered sugar before serving.
Notes
- Use cold heavy cream for the fluffiest mousse texture.
- Straining the raspberry puree creates a smoother finish.
- Chill overnight for the best texture and flavor.
- Freeze briefly before unmolding if needed.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 19g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: raspberry mousse cakes, mini mousse cakes, raspberry dessert, berry mousse cake, mini cakes, elegant desserts