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Raspberry Mousse Cake

Raspberry Mousse Cake

Raspberry Mousse Cake is creamy with layers of buttery shortbread, lemon curd, raspberry mousse and topped with sweet mint sugar.

Course Dessert
Cuisine American
Keyword Raspberry Mousse Cake
Prep Time 50 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 251 kcal
Author Catalina Castravet

Ingredients

Shortbread Crust:

  • 2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 2 sticks cold butter
  • 1/2 teaspoon sea salt
  • nonstick baking spray for greasing the pan

Lemon Filling:

  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 4 eggs
  • 1 zest lemon
  • 2/3 cup freshly squeezed lemon juice I used 4 Meyer lemons

Raspberry Mousse:

  • 3 tablespoons fresh lemon juice
  • 2 1/4 teaspoons powdered gelatin
  • 2 cups fresh raspberries
  • 1/2 cup sugar plus 3 tablespoons
  • 2 cups cold heavy cream

Mint Sugar:

  • 1/4 cup fresh mint leaves
  • 1 tablespoon sugar

Instructions

Shortbread Crust:

  1. Preheat oven to 350.
  2. In a large bowl combine the confectioners’ sugar, flour and sea salt. Cut the cold butter into cubes and add it to the flour mixture. Using your fingers work the mixture until it resembles cornmeal and the butter is completely combined with the flour. Press into a greased springform cake pan and bake for 20 minutes, or until golden.

Lemon Filling:

  1. In the bowl of an electric mixer fitted with the wire attachment add sugar, flour and the eggs one at a time. Whisk on low speed until just combined. Add the zest and the lemon juice, mix until everything is combined.
  2. Pour the lemon filling over the hot crust and return to oven. Bake for another 20-25 minutes. The lemon filling must be settled and it shouldn't jiggle.
  3. When done, remove from oven and cool completely at room temperature IN THE PAN (do not remove the lemon bars from the pan) before topping with the mousse.

Raspberry Mousse:

  1. In a small bowl, place lemon juice and sprinkle with gelatin, let sit until gelatin softens about 2 - 3 minutes. Using a food processor or blender, puree the raspberries until smooth. Pour the raspberry puree through a fine-mesh sieve, pressing on solids and discarding the solids. You should have approximately 1 cup of raspberry puree.
  2. In a small sauce pan, over medium heat add the raspberry puree and 1/2 cup of sugar, stir and cook just until you see bubbles forming at the edge.
  3. Add gelatin mixture to the raspberry sauce and continue cooking, stirring constantly until the gelatin dissolves, about 1 - 2 minutes. Whisk if needed, to ensure gelatin dissolved. Remove the mixture from heat and let cool to room temperature, about 30-40 minutes.
  4. Add cream and remaining 2 tablespoons of sugar to the bowl of an electric mixer fitted with the wire attachment, beat on medium-high speed until firm peaks form, about 3 minutes.
  5. Using a rubber spatula, gently fold in the raspberry puree mixture and gently stir until all combined. Pour over the lemon bar cake, smooth the top and refrigerate for at least 3-4 hours (better overnight) before serving.

Mint Sugar:

  1. Combine mint leaves and sugar in a food processor and pulse until the leaves are finely chopped. Sprinkle over the cake.

Serving:

  1. Before removing the cake from the pan, run a sharp knife thru cold water and run it over the edges of the cake.
Nutrition Facts
Raspberry Mousse Cake
Amount Per Serving
Calories 251 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0g0%
Cholesterol 54mg18%
Sodium 121mg5%
Potassium 129mg4%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 36g40%
Protein 4g8%
Vitamin A 170IU3%
Vitamin C 12.2mg15%
Calcium 45mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.