Raspberry Mousse Cake is creamy with layers of buttery shortbread, lemon curd, raspberry mousse and topped with sweet mint sugar.
Keyword Raspberry Mousse Cake
Prep Time 50minutes
Cook Time 50minutes
Total Time 1hour40minutes
Author Catalina Castravet
2sticks cold butter
nonstick baking sprayfor greasing the pan
1 1/4cupsgranulated sugar
2/3cupfreshly squeezed lemon juiceI used 4 Meyer lemons
3tablespoonsfresh lemon juice
2 1/4teaspoonspowdered gelatin
1/2cupsugarplus 3 tablespoons
2cupscold heavy cream
1/4cupfresh mint leaves
Preheat oven to 350.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Combine mint leaves and sugar in a food processor and pulse until the leaves are finely chopped. Sprinkle over the cake.
Before removing the cake from the pan, run a sharp knife thru cold water and run it over the edges of the cake.