A raspberry mousse cake with a biscuit base and a hint of liquorice. Beautiful, simple and full of the flavour of fresh raspberries. It is remarkably easy to make, and it tastes of sunshine and summer.
The cake is best made the day before and decorated just before serving.
Raspberry Mousse Cake with a Hint of Liquorice
Recipe for a creamy raspberry mousse cake with a hint of liquorice.
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Ingredients
Biscuit base
- 225 g oat biscuits e.g. Hobnobs
- 125 g butter
- 60 g almonds
- 3 tbsp freeze-dried raspberries
- 1 1/2 tsp liquorice powder or granules
Raspberry syrup for the raspberry mousse*
- 400 g raspberries frozen or fresh
- 180 g caster sugar
- 1 vanilla pod
- 1/2 lemon, juice only
Raspberry mousse
- 350 ml whipping cream (38% fat)
- 250 g Greek yogurt
- 250 ml raspberry syrup*
- 4 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18-20 cm
- Acetate cake collar
- Fresh raspberries and strawberries
- Raspberry and liquorice balls Danish raspberry-coated liquorice sweets, for decoration
- Mint or lemon balm
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Method
Biscuit base
- Melt the butter in a saucepan and turn off the heat.
- Blitz the biscuits to fine crumbs and tip them into the butter.
- Blitz the almonds until finely chopped – they should keep a little texture.
- Stir them into the butter and biscuit mixture, then finally stir in the freeze-dried raspberries and liquorice powder.
- Line the base of a springform tin with baking paper, then line the inside of the ring with an acetate cake collar.
- If using a cake ring, place it on a chopping board with a sheet of baking paper underneath and line the inside of the ring with acetate.
- Tip the biscuit and nut mixture into the tin and press it out firmly so the whole base is covered and the mixture is well compacted.
- Chill in the fridge while you make the raspberry mousse.
Raspberry syrup
- Scrape the seeds out of the vanilla pod and mix them with a little of the sugar.
- Put the raspberries, sugar, vanilla seeds, vanilla pod and lemon juice in a saucepan and bring to the boil.
- Simmer over a medium heat for about 5 minutes until the berries have broken down.
- Strain through a fine-mesh sieve, pressing lightly to extract all the juice; you should have about 2 ½ dl (250 ml) raspberry syrup.
- Pour back into a small saucepan and keep over a low heat while you prepare the mousse.
Raspberry mousse
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Squeeze the water out of the gelatine leaves and stir them into the hot raspberry syrup (with the heat turned off), one at a time, until dissolved. Let the syrup cool to about 30°C.
- Meanwhile, whip the cream to soft peaks.
- Stir the yogurt and raspberry syrup together in a bowl until smooth. Add the syrup a little at a time – it makes it easier to combine.
- Fold the whipped cream into the yogurt mixture in a couple of additions, taking care not to knock too much air out of the mousse.
- Pour the mousse over the biscuit base and gently tap the tin on the worktop a couple of times to bring any air bubbles to the surface. Chill for at least 3 hours, or until set – preferably overnight.
- Carefully remove the ring and peel off the acetate, then place the mousse cake on a serving plate.
- Decorate the cake with fresh raspberries and strawberries, raspberry and liquorice balls and lemon balm or mint.
Nutrition
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Hejsa.
Kan man lave hindbær sirupen i forvejen og fryse den ned..? Skal nemlig lave mousse til 10 kager.
Med venlig hilsen
Mette
Hej Mette
Ja det kan du sagtens gøre, uden problemer:)
Warm wishes, Dianna
Hejsa
Ser super lækker ud.
Du skriver en kage med hvid chokolade… men i opskriften er der ikke chokolade?
Hvordan laver du hindbærkugler med lakrids?
Hej Camilla
Åh for søren, – det er en fejl. Lavede den nemlig om så den blev uden chokolade for at den blev mere frisk:) Men du kan godt tilsætte 100g hvid smeltet chokolade, det smager skønt, men den bliver lidt sødere:)
Kuglerne der er pyntet med er købt i Kvickly, – de står ved chokoladerne:)
Warm wishes, Dianna