You will need an 8" (20cms) spring form cake tin, piping bag and rosette pipe.
For the sponge
112 gms Caster Sugar
75 gms Plain Flour (sieved)
3 Large Eggs
For the mousse
170 gms Fresh Raspberries
70 gms Caster Sugar
½ Tablsp Gelatine Powder
1 Tblsp Lemon Juice
230 mls Double Cream
2 Tablesp Icing Sugar
For the decoration
230 mls Double Cream
2 Tablsp Icing Sugar
A few tiny basil or mint leaves
Heat the oven to 180°C
- Using butter grease your cake tin and place a parchment circle in the base.
- To make the sponge place the eggs and sugar in a bowl and whisk for 5 - 6 minutes until double in bulk and creamy.
- Using a metal spoon carefully fold in the flour and make sure it is all absorbed. Do not over mix at this stage.
- Place in the tin and bake for 20 - 22 minutes until golden and firm to the touch.
- Turn out of the tin after a few minutes and leave to cool.
- Using a small saucepan place the raspberries and sugar on the heat and stirring occasionally bring to a simmer until soft and juicy.
- Remove from the heat and strain into a bowl making sure ALL the fruit is through the sieve and only the seeds remain.
- Add the lemon juice and whisk in the gelatine. Place back on the heat for a minute or two until the gelatine has dissolved.
- Cool until room temp or cool. Be careful not to let the mixture 'set' at this point.
- Whisk the cream until soft peaks form, add the icing sugar and whisk until the consistency of a soft custard, it must NOT be stiff.
- Fold the raspberry mix into the cream and gently combine together.
- Spread on to the COLD sponge and refrigerate for 3 hours or overnight.
- To decorate, whisk the cream until soft peaks form, add the icing sugar and whisk again until of a pipeable consistency.
- Pipe large rosettes around your mousse cake and top with fresh raspberries and the tiny leaves.
- Serve room temp or cold.