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.
- 2 medium eggs
- Self raising flour to the weight of the eggs
- Caster sugar to the weight of the eggs
- Unsalted butter to the weight of the eggs
- 1tsp vanilla essence
- 300mls Prosecco
- 4 sheets of leaf gelatine
- 100g caster sugar
- 450g raspberries
- 50g caster sugar
- 1 egg white
- 100mls double cream
- Prepare the sponge by preheating the oven to 170 degrees Celcius and prepare a square sponge tin.
- Beat the butter and sugar until pale and light.
- Add the eggs until combined (add a spoonful of flour to prevent splitting).
- Gradually add the flour until mixed and then add the vanilla essence to smooth consistency.
- Pour into the tin and bake for 30mins or until golden brown.
- Remove from oven and cool fully.
- Hold back 50g raspberries for garnish.
- Put 150mls of water and sugar in a saucepan. Heat until fully dissolved.
- Add the raspberries and bring to the boil. Leave to bubble for five minutes without stirring.
- Strain syrup through sieve without effort- the raspberries are used for the mousse.
- Whilst cooling the syrup, soak gelatine in cold water, squeeze water out and stir until syrup until melted.
- Pour the Prosecco into the syrup and combine.
- Pour into a container, leave to thicken in the fridge for a few hours, and pour over the sponge in the tin once stable.
- Mix the raspberries with 25g caster sugar.
- Whisk the egg white until it forms a soft peak, whisk in the remaining sugar until smooth and glossy.
- In a separate bowl, whisk the cream into soft peaks.
- Gently fold in the egg whites, and then fold the mixture into the raspberries.
- Leave to chill in the fridge for a few hours and then layer on top of jelly.
- Leave to chill for a few more hours.
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.
2 Comments
Jenny paulin
October 11, 2016 at 14:35mmmmm 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 Cake
#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 […]