Home > Comfort Food Recipes > Chill Out Desserts > Raspberry Mousse Gāteau
Raspberry Mousse Gāteau
Ingredients
2 eggs
50g/2oz/¼ cup caster (superfine) sugar
50g/2oz/½ cup plain (all-purpose) flour
30ml/2 tbsp cocoa powder
600g/1lb 5oz/3½ cups raspberries
115g/4oz/1 cup icing (confectioners') sugar
60ml/4 tbsp whisky (optional)
300ml/½ pint/1¼ cups whipping cream
2 egg whites
Details
Serves: 8
Method
1. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in springform cake tin. Whisk the eggs and sugar in a heatproof bowl set over a pan of gently simmering water until the whisk leaves a trail when lifted. Remove the bowl from the heat and continue to whisk the mixture for 2 minutes.
2. Sift the flour and cocoa powder over the mixture and fold it in with a large metal spoon. Spoon the mixture into the tin and spread it gently to the edges. Bake for 12-15 minutes until just firm.
3. Leave to cool, then remove the cake from the tin and place it on a wire rack. Wash and dry the tin.
4. Line the sides of the clean tin with a strip of greaseproof paper and carefully lower the cake back into it. Freeze until the raspberry filling is ready.
5. Set aside 200g/7oz/generous 1 cup of the raspberries. Put the remainder in a clean bowl, stir in the icing sugar, process to a purée in a food processor or blender. Sieve the purée into a bowl, then stir in the whisky, if using.
6. Whip the cream to form soft peaks. Whisk the egg whites until they are stiff. Using a large metal spoon, fold the cream, then the egg whites into the raspberry purée.
7. Spread half the raspberry mixture over the cake. Sprinkle with the reserved raspberries. Spread the remaining raspberry mixture on top and level the surface. Cover and freeze the gâteau overnight.
8. Transfer the gâteau to the fridge at least 1 hour before serving. Remove it from the tin, place on a serving plate and serve in slices.
Energy 301Kcal/1260kj; Protein 5.7g; Carbohydrate 31.4g, of which sugars 26g; Fat 17.9g, of which saturates 10.5g; Cholesterol 96mg; Calcium 67mg; Fibre 2.5g; Sodium 86mg
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