One good turn deserves another!
This raspberry mousse cake idea came from my most recent recipe for Pumpkin Mousse Cake.
That recipe took off like a rocket as the first pumpkin recipe of the season, and sparked so much conversation in all the social media groups I am in.
One of my students in Vegan Baking Mastery- my online class where I teach all about egg replacers in vegan baking, asked if the pumpkin puree could be substituted with another puree, like raspberry.
The answer to that was yes, but with some slight changes because pumpkin is a thicker puree and has some natural thickening properties in and of itself.
Raspberry puree, while it does have some natural pectin in the fruit it is a thinner puree so I had to adjust the agar in the aquafaba slightly to help this whole thing set up.
I did also use the whole raw raspberries rather than cooking it to a puree and an addition of white chocolate is an added binder to help it all set up for slicing
The cashews are the base for a cold preparation mousse like this and totally necessary to aid in the setting of the whole thing.
I know I will get some questions right away if you can swap out those nuts for something else, and while yes you can make a mousse without them, but not this recipe.
It would require a whole other recipe formulation.
Same goes for pretty much every ingredient here, this recipe has been formulated to work out perfectly so I wouldn’t recommend subbing in anything or it just is’tt going to work out as shown
The thin chocolate cake layers are hidden inside the mousse so that when it is unmolded you just see the stunning raspberry mousse and nothing else.
The chocolate ganache drip is of course the moment we all wait for so be sure to watch the video even if you don’t plan to make this cake!
That ganache drip is mesmerizing!
(If you decide to go for that one instead of chocolate just half the recipe and bake it into 1-8″ Pan)
- For the Mousse:
- Raw Cashews Soaked 2 cup (300g) * I soak my nuts in bulk then measure
- Fresh Raspberries 2 cup (454g)
- Cocoa Butter or Coconut Oil ½ cup (113g)
- Coconut Milk ½ cup (120ml)
- Vegan White Chocolate 6 ounces
- Confectioner's Sugar 1½ cup (180g)
- Raspberry Jam *optional 1 Tablespoon (15ml)
- Aquafaba liquid from a can of chick peas ½ cup (120ml)
- Agar ¾ teaspoon
- You will also need:
- ½ Recipe Chocolate Cake
- ¼ Recipe Vegan Ganache
- First prepare your cake recipe as per the recipe instructions (bake into 1-8" cake pan) and while it is cooling you can prepare the raspberry mousse as follows:
- First prepare the stabilized aquafaba by heating it over low heat with the ½ teaspoon of the agar powder and bring it to a boil.
- Cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
- Heat the coconut milk with the other ¼ teaspoon of agar and bring it to a boil (be sure to keep this warm or the agar will set the milk- if that happens though, just rewarm it to dissolve again)
- Combine the soaked cashews, raspberries, jam, confectioner's sugar the warm agar-coconut milk, melted cocoa butter or coconut oil and melted white chocolate in a high speed blender of food processor and blend smooth on high for about 45 seconds to 1 minute or until there are not traces of cashews in the mixture
- Transfer to a large mixing bowl
- Whip the cooled (or room temperature) agar-aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the raspberry mixture
- Pour half of the mousse into the prepared mold, then slice your cake layer into 2 layers and trim it slightly smaller in diameter than the actual ring mold (this is so the cake will not show through the sides after unmolding)
- One layer goes into the center and then the rest of the mousse on top.
- *Optional to add more fresh raspberries to each layer as I did in the video
- The other cake layer goes on top, press down firmly so the mousse will come up around the sides (as shown in the video) and refrigerate until set at least 5 hours or overnight.
- Prepare the ganache recipe according to the instructions on that post/recipe and then unmold the cake and ice with cooled but still pourable ganache as shown in the video
You can also freeze for longer storage up to 1 month