Raspberry & Prosecco Mousse Cake Recipe

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.This 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.Recommendations 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! And 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

2016-10-10 21:29:55

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.

By Debbie

An Organised Mess https://anorganisedmess.com/

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.