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Raspberry Mousse Cake

Raspberry Mousse Cake

I know I will get some questions right away if you can swap out the nuts for something else.Yes you can make a mousse without them but not this recipe. that would require an entirely different recipe formulation.The same goes for pretty much every ingredient here
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients
  

For the Mousse:

  • 2 cup Raw Cashews Soaked 350g
  • 2 cup Fresh or frozen Raspberries 454g
  • ½ cup Cocoa Butter 113g
  • ½ cup Canned Coconut Milk 120ml
  • 6 ounces Vegan White Chocolate 170g
  • 1½ cup Confectioner's Sugar 180g
  • 1 Tbs Raspberry Jam 15ml
  • ½ cup Aquafaba liquid 120ml
  • ¾ teaspoon Agar *see notes

You will also need:

Instructions
 

  • Preheat the oven to 350°F
  • Grease & parchment line your cake pan
  • Soak the cashews over night in a bowl of water or for fast soak bring them to a fast boil and let sit in the hot water for 30 minutes.
  • Prepare the cake recipe as per the recipe instructions on that blog post (bake into 1-8" cake pan)
  • Heat the coconut milk with the 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 & drained 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 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 & trim it slightly smaller in diameter than the actual ring mold (this is so the cake will not show through the sides after unmolding) *see video demo
  • 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 pour-able ganache as shown in the video

Notes

Raspberry mousse cake must be kept refrigerated at all times, and will stay fresh in the refrigerator for up to 1 week.
You can also freeze the entire cake for longer storage up to 1 month
Tried this recipe?Let us know how it was!