Cakes
White chocolate and raspberry mousse cake
A light white chocolate mousse, raspberry confit and almond sponge. A celebration cake with a mirror glaze.
- Preparation time
- 4 h
- Yield
- 18 cm, 10 servings
- Difficulty
- Medium
A light white chocolate mousse, raspberry confit and almond sponge. A celebration cake with a mirror glaze.
Available ingredients will be added to your cart
1 386 000 sum
Step 1
Mix almond flour with sugar and egg whites, then bake the sponge at 180 °C for 12 minutes.
Step 2
Cook raspberry purée with sugar and pectin to make a confit. Freeze it in a mould.
Step 3
Melt the white chocolate to 45 °C, emulsify it with a third of the warm cream, then fold in the whipped cream.
Step 4
Assemble the cake: mousse, confit, more mousse and the sponge. Freeze for at least 6 hours.
Step 5
Warm the glaze to 35 °C, add the colour and cover the frozen cake.
19 October 2026
