Studenterbrød mousse cake
Recipe for a wonderful raspberry mousse cake with a layer of studenterbrød (Danish rum-ball cake) and a crisp biscuit base.A graduation cake for the graduation party, or for anyone who loves studenterbrød.
Servings 10 people
Calories 536kcal
Ingredients
Biscuit base
- 100 g digestive biscuits
- 30 g almonds
- 60 g butter
- 1/2 tsp vanilla sugar
Rum-ball mixture
- 500 g leftover cake Cake trimmings or any plain leftover cake
- 50 g dark chocolate (50–60%), melted
- 1 1/2-2 tbsp rum essence
- 1 1/2-2 tbsp cocoa powder
- 50 ml jam I like to use 50 ml of the raspberries strained out of the syrup
Raspberry syrup for the mousse*
- 250 g raspberries, frozen or fresh
- 160 g sugar
- 1/2 vanilla pod, seeds scraped out
- 2 tbsp lemon juice
Raspberry mousse
- 250 ml whipping cream (38% fat)
- 200 g Greek yoghurt
- 4 sheets leaf gelatine
- 150 ml raspberry syrup*
You will also need
- Cake ring or springform tin, approx. 18–20 cm
- Acetate cake collar
- Sprinkles
Instructions
Biscuit base
- Melt the butter in a saucepan.
- Blitz the biscuits and almonds to a fine crumb, and stir together with the melted butter and vanilla sugar.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it down firmly so the whole base is covered. Chill and leave to rest.
Rum-ball mixture
- Crumble the leftover cake into a bowl. If there are large pieces or nuts in the cake, I prefer to blitz them in a blender first.
- Tip the crumbs into a mixing bowl and add the melted chocolate, cocoa powder, jam and vanilla. Mix with dough hooks until everything is well combined.
- Add the rum essence a little at a time, tasting as you go. If, like me, you love the rum flavour, simply add 2 tbsp and stir it into the cake mixture.
- Break the mixture into pieces and press it firmly down over the biscuit base, until you have an even layer across the whole base. It is important that it is pressed together well, so the cake cuts into neat slices.
- Return the cake to the fridge while you make the raspberry mousse.
Raspberry syrup for the mousse*
- Put all the ingredients in a saucepan, including the empty vanilla pod, and bring to the boil.
- Let the raspberry syrup simmer over a medium heat for about 10–15 minutes, until slightly thickened.
- Strain the mixture through a fine-mesh sieve – you should have about 150 ml of syrup. Top up with a little water if needed.
- Pour the syrup back into a small saucepan – you will use it to dissolve the gelatine (see the next step, "Raspberry mousse").
Raspberry mousse
- Soak the gelatine in a large bowl of cold water for about 15 minutes.
- Squeeze the water out of the gelatine sheets and stir them into the hot raspberry syrup (with the heat turned off), one at a time. Let the syrup cool to about 30°C.
- Meanwhile, whip the cream to soft peaks.
- Stir the yoghurt and raspberry syrup together in a bowl until smooth. Add the syrup a little at a time, which makes it easier to combine.
- Fold the whipped cream into the yoghurt mixture in a couple of batches – take care not to knock too much air out of the mousse.
- Pour the mousse over the base and tap the cake gently 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 peel the acetate collar off the studenterbrød mousse cake, and place the cake on a serving plate.
- Decorate the cake with mixed sprinkles and serve.
Nutrition
Calories: 536kcal | Carbohydrates: 73g | Protein: 8g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 521mg | Potassium: 300mg | Fiber: 4g | Sugar: 46g | Vitamin A: 539IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 3mg