Description
These raspberry mini mousse cakes are light, creamy, and elegant little desserts layered with soft sponge cake, silky raspberry mousse, glossy raspberry topping, and fresh berries. Perfect for celebrations or special treats, they deliver a refreshing balance of fruity brightness and creamy richness.
Ingredients
Scale
- 2 cups fresh raspberries, divided
- 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 3 large eggs
- 2 cups heavy cream, chilled
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin powder
- 3 tablespoons cold water
- 2 tablespoons unsalted butter, melted
- 1/4 cup white chocolate curls
Instructions
- Preheat the oven to 350°F. Line a baking tray with parchment paper and lightly grease it.
- Beat the eggs and 1/4 cup sugar until pale and fluffy. Fold in the flour and melted butter gently until combined.
- Spread the batter evenly onto the prepared tray and bake for 10 to 12 minutes until lightly golden. Let cool completely.
- Cut small cake circles from the sponge layer to fit mini cake rings or molds.
- Whip the heavy cream until soft peaks form.
- In another bowl, beat the cream cheese, remaining sugar, and vanilla extract until smooth.
- Bloom the gelatin in cold water, then dissolve gently and mix into the cream cheese mixture.
- Fold the whipped cream into the cream cheese mixture until smooth and airy.
- Place sponge circles into the bottoms of mini cake rings and spoon raspberry mousse over the top. Smooth the surface evenly.
- Refrigerate for at least 4 hours until fully set.
- Blend 1 cup raspberries into a puree and strain out the seeds. Spread the puree gently over the chilled mousse cakes.
- Decorate with fresh raspberries and white chocolate curls before serving chilled.
Notes
- Chill the mixing bowl before whipping cream for better mousse texture.
- Freeze the cakes briefly before glazing for smoother tops.
- Fresh raspberries provide the brightest flavor and color.
- Store refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 320
- Sugar: 20g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: raspberry mini mousse cakes, mini mousse dessert, raspberry mousse recipe, berry mousse cakes, elegant raspberry desserts, mini cakes, fruity mousse dessert