Print

Print Recipe

A light and airy raspberry mousse filling ideal for layer cakes, offering fresh berry flavor with a soft pink color and smooth texture. It combines raspberry puree, gelatin, and whipped cream to create a spreadable, fluffy, and stable cake filling.

Ingredients

Scale
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon unflavored gelatin
  • 3 tablespoons cold water
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • Optional: Fresh raspberries for folding into the mousse or layering inside the cake

Instructions

  1. Place raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Stir gently as the berries soften and release their juices, about 5-7 minutes.
  2. Remove from heat and press the mixture through a fine mesh sieve to get a smooth, seed-free puree.
  3. Sprinkle the unflavored gelatin over the cold water in a small bowl. Let it sit for about 5 minutes until it thickens and becomes gel-like.
  4. Warm the raspberry puree gently (do not boil). Stir in the bloomed gelatin until it dissolves completely. Add the vanilla extract and mix well. Let the mixture cool to room temperature.
  5. Using a chilled bowl, beat the heavy cream with powdered sugar until soft peaks form.
  6. Gently fold the cooled raspberry mixture into the whipped cream with slow, broad strokes until evenly combined. Optionally fold in some fresh raspberries for texture.
  7. Refrigerate the mousse for 30 to 60 minutes until it firms slightly but remains spreadable and holds its shape nicely when layered in the cake.

Notes

Ensure the raspberry mixture is completely cool before folding into the whipped cream to maintain mousse lightness., Straining the puree creates a smooth, silky texture that spreads beautifully., Use the mousse soon after chilling for the best texture in cake assembly., Whip cream to soft peaks (not stiff) to maintain fluffiness and spreadability., Fold gently and slowly to keep air in the mousse; overmixing causes density., Chill mousse for 30-60 minutes to firm up; if too loose after chilling, add more dissolved gelatin gently and chill again., Use cooled or chilled cake layers to prevent melting or sliding of mousse filling., Store mousse in an airtight container in the fridge for up to 3 days; freeze before use for up to 1 month and thaw slowly., Add-ins like fresh raspberries or a thin layer of jam can add texture but keep them light to avoid cake layer slipping.

Nutrition

Find it online: https://gingerbaking.com/raspberry-mousse-filling-for-cakes-that-stays-light-and-creamy-emmas-cake-studio/