Gluten Free Raspberry Mousse Cake

A gluten-free mousse cake is a perfect summer dessert. And this raspberry gluten-free mousse cake is a refreshing addition to your dinner table. The gluten-free mousse is made out of fresh raspberries and whipped cream. It can be made lactose free with lactose free heavy cream.

CAKE WITH CREAM

Nathalie Pham

12/29/20212 min read

Shopping List

Sponge Cake Ingredients Use 1/3 of the Gluten-Free Sponge Cake Recipe


Nutella Tart Crust Cookig Bottom Ingredients Use 1/2 of the Nutella Vegan Tart Recipe (see instructions for the non-vegan version)


Mousse Ingredients 750ml Heavy Cream
80g Powdered Sugar
350-400g defrosted frozen Raspberries
300g Fresh Raspberries (alternatively)
1.5 (18g) Package Gelatin

Instructions

Check the instructions for the sponge cake here
Check the instructions for the Nutella cookie bottom here

Making the Mousse Filling

  1. Pour the 350-400g Raspberry into a Blender. Blend the raspberries into a smooth puree. Strain the raspberry puree to remove all the seeds.

  2. Add 80g (⅓ c) of Powdered Sugar to the Puree. Mix the sugar and the puree and set aside.

  3. Preparing the Gelatin for the Mousse. Pour 120ml (1/2 c) of the Water into a Small Pot. Sprinkle 1.5 Package of Gelatin (18g) onto the Water. Sprinkle the gelatin over the water. Set aside for 5 minutes so the gelatin can soak up the water.

  4. Heat up the Gelatin.

  5. Slowly heat up the gelatin in the pot to dissolve it. Whisk the gelatin until it has no clumps and it completely dissolves. Never boil gelatin or it will become stringy. Let the Gelatin cool down for 10-15 min.

  6. Whisk in 100-250ml of Heavy Cream to the Gelatin. The gelatin should be cool to touch.

  7. Whip the Remaining Heaving Whipping Cream from 750 ml to a soft peak. Pour the remaining heavy cream into a mixing bowl, whip the heavy cream to a soft peak with a handheld mixer. Set aside.

  8. Add the Raspberry Puree to the Heavy Crem. Mix the puree and the heavy cream until well-blended. Taste the cream and check if the mousse is sweet enough for your taste. Add up to 80g of powdered sugar to make the mousse sweeter. I would add the sugar in 20g (1 tbsp) increments until it reaches the sweetness level you like.
    Note: US audiences like cakes sweeter than Europeans. Always whisk the mousse after adding more sugar.

  9. Start whisking the Mousse with a Handheld Mixer at a Slow Speed. Add the gelatin and heavy cream mixture to the mousse. Keep on whisking for 1-2 more minutes to make sure the heavy cream and the gelatin are well mixed.
    Note: It is important to have the handheld mixer going while adding the gelatin. It avoids creating gelatin clumps.

  10. Add the Fresh Raspberries to the Mousse. If you have just frozen raspberries, make sure to strain the raspberries before adding them to the mousse. Use a spatula to fold under the raspberries.

Assembling the Cake

  1. Place Nutella Cake Bottom Layer on a Cake Pad. Make sure to use a cutting board or a solid surface for the cake pad and cake bottom. It should be strong enough to support the cake when it is placed in the fridge.

  2. Add 1-2 tbsp of raspberry, strawberry, or honey onto the Nutella Cake Bottom. Use a spatula to spread the jam on the cake bottom.

  3. Place the Sponge Cake onto the top of the Cake Bottom. The jam will make sure that the sponge cake sticks to the cake bottom.

  4. Place a cake ring around the Nutella cake bottom and sponge cake.

  5. Pour the Raspberry Mousse into the cake ring. You may want to jingle the cake to let any air bubbles rise to the surface.

  6. Set the Cake. Place the cake in the fridge for a few hours for the gelatin to solidify. A trick is also to place the cake into the freezer for 20-40min (depending on your freezer). The gelatin will set much faster.

  7. Release the mousse cake from the cake ring with a cake spatula.

  8. Add some chocolate powder for the cake decoration.

Video Instructions