The day we’ve been waiting for all summer is drawing near! Luckily, the Fourth of July happens to fall on a Friday this year, giving us an extra long weekend to look forward to. We’re sure this weekend will be full of wonderful celebrations and delicious food. As for us, we always like to get into the patriotic spirit in the kitchen, which is why this week, we’re celebrating Independence Day with these fabulous mini raspberry mousse cakes. Sweet, tangy and refreshing, these simple desserts don’t require any baking but look and taste just as fancy as any other cake made in a bakery.
Mini Raspberry Mousse Cakes
For the bottom
- 1 sponge cake
For the raspberry mousse
- 7 sheets of gelatin
- 1 and 1/2 lbs of frozen raspberries
- 1 cup of water
- 1 and 1/ cup of whipping cream
- 1 tablespoon of sugar
- 1/2 cup of sugar
For the raspberry jelly topping
- 4 sheets of gelatin
- 1/2 cup of raspberry puree
- 1/2 cup of sugar
1. Begin by making a raspberry puree to be used in both the raspberry mousse and raspberry jelly. Defrost the frozen raspberries and place into a blender with the 1 cup of water. Blend it thoroughly.
2. Strain the puree through a sifter to remove any solids or seeds. Divide the raspberry puree into two parts with 1 and 1/2 cup each.
3. Now we are moving on to the raspberry mousse. Allow the 7 sheets of gelatin to soften in a bowl of cold water.
4. Heat up 1/2 a cup of the raspberry puree and 1/2 cup of sugar. Place one sheet of gelatin in and allow it to melt. Repeat this step until you have finished adding the rest of the gelatin sheets. Stir in the rest of the raspberry puree.
5. Use a cookie cutter to cut round shapes from the sponge cake to fit into a mini cake pan. Fit the pieces into the pan with wax paper surrounding the inside. This will make the mini cakes infinitely easier to remove without breaking them apart.
6. Use an electric mixer to whip the whipping cream with the sugar.
7. Gently stir in the raspberry mixture into the whipped cream, making sure not to over stir.
8. Spoon the mixture into each of the compartments in the mini cake pan. Place in the refrigerator for about 5 hours.
9. While the mini cakes are still in the refrigerator, prepare the raspberry jelly.
10. Place the gelatin sheets in a bowl of cold water. Heat a 1/2 cup of raspberry puree and add the sugar. Place the softened gelatin into the pot and allow it to melt. Repeat this step with the rest of the gelatin sheets.
11. Add the rest of the puree and mix thoroughly.
12. Remove the mini cakes from the refrigerator after four hours and pour in the jelly mixture over the cake.
13. Place the mini cakes back in the refrigerator until the top layer has solidified into the raspberry jelly. This should take about an hour.
14. Decorate with whipped cream and raspberry sauce accordingly.