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Raspberry & Prosecco Mousse Cake Recipe

Raspberry & Prosecco Mousse Cake

I’ve decided to call this week’s Great Bloggers Bake Off recipe a Raspberry & Prosecco Mousse Cake. I thought about replacing cake with mess. But it tasted good (that’ll be the Prosecco). I think there are ways it can be improved (not just increasing the amount of alcohol).
And I got to test out the Kenwood Pattissier kindly sent to me from AO.com to create a showstopper so there were good points.Kenwood Patissier MX316 Stand Food MixerThis week’s Great British Bake Off had some great choices, but for some reason I’ve wanted to make Prosecco jelly so this seemed a great opportunity to team it with raspberry mousse and vanilla sponge. And whilst the result had room for improvement, it was absolutely delicious -so job done.Raspberry & Prosecco Mousse CakeRecommendations for next time would definitely include reviewing the ingredients for the mousse, I think it probably needs to be a couple more egg whites, and twice the amount of double cream- you eat you learn! Raspberry & Prosecco Mousse CakeAnd the other thing I naively note- Prosecco Jelly is still as alcoholic. You don’t burn the alcohol out or anything, so it’s just as wonderful- but not for copious daytime eating or offering to a child. Unlike my other bakes, this isn’t one Mr J can offer with coffee to keep me going during a day’s work.

Raspberry & Prosecco Mousse Cake
Yields 1
A raspberry mousse, Prosecco jelly and vanilla sponge.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 30 min
Ingredients
  1. 2 medium eggs
  2. Self raising flour to the weight of the eggs
  3. Caster sugar to the weight of the eggs
  4. Unsalted butter to the weight of the eggs
  5. 1tsp vanilla essence
  6. 300mls Prosecco
  7. 4 sheets of leaf gelatine
  8. 100g caster sugar
  9. 450g raspberries
  10. 50g caster sugar
  11. 1 egg white
  12. 100mls double cream
Instructions
  1. Prepare the sponge by preheating the oven to 170 degrees Celcius and prepare a square sponge tin.
  2. Beat the butter and sugar until pale and light.
  3. Add the eggs until combined (add a spoonful of flour to prevent splitting).
  4. Gradually add the flour until mixed and then add the vanilla essence to smooth consistency.
  5. Pour into the tin and bake for 30mins or until golden brown.
  6. Remove from oven and cool fully.
  7. Hold back 50g raspberries for garnish.
  8. Put 150mls of water and sugar in a saucepan. Heat until fully dissolved.
  9. Add the raspberries and bring to the boil. Leave to bubble for five minutes without stirring.
  10. Strain syrup through sieve without effort- the raspberries are used for the mousse.
  11. Whilst cooling the syrup, soak gelatine in cold water, squeeze water out and stir until syrup until melted.
  12. Pour the Prosecco into the syrup and combine.
  13. Pour into a container, leave to thicken in the fridge for a few hours, and pour over the sponge in the tin once stable.
  14. Mix the raspberries with 25g caster sugar.
  15. Whisk the egg white until it forms a soft peak, whisk in the remaining sugar until smooth and glossy.
  16. In a separate bowl, whisk the cream into soft peaks.
  17. Gently fold in the egg whites, and then fold the mixture into the raspberries.
  18. Leave to chill in the fridge for a few hours and then layer on top of jelly.
  19. Leave to chill for a few more hours.
An Organised Mess http://anorganisedmess.com/
Raspberry & Prosecco Mousse Cake

Mummy Mishaps

Disclosure: We received a Kenwood Pattissier MX316 Stand Mixer from AO.com for the purpose of creating a show stopper bake. All views and opinions contained are our own.

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2 Comments

  • Reply
    Jenny paulin
    October 11, 2016 at 14:35

    mmmmm i like the sound of the prosecco jelly – def one for the adults then on a weekend! I also love your pink kenwood patissier – gorgeous! It is a wonderful piece of kit isn’t it?
    Thank you for linking up xx
    Jenny paulin recently posted…Witches Cauldron CakeMy Profile

  • Reply
    #GBBOBloggers2016 Week 7: Desserts – Star Baker & Round Up - mummy mishaps
    October 11, 2016 at 22:32

    […] were also some very pretty and tasty sounding mousse cakes made by you, aswell as a luscious prosecco jelly! Now I have to mention these very pretty and ornate Mini Genoise Mousse Cakes which came […]

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