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Easy recipe for fresh and light raspberry mousse cake
INGREDIENTS For a cake measuring 18 to 20 cm max:
For the Genoise:
- 1 egg
- 50 g of sugar
- 50 g of flour
-1 sachet of vanilla sugar or the zest of a lemon
- A pinch of salt
For the Mousse:
-200 g raspberries
-200 g of liquid cream
-50 g of sugar
-2 sheets of gelatin (6g) 150 bloom
For the Raspberry Compote:
-150 to 200 g raspberries (fresh or frozen)
- 50 g of sugar
- juice of half a lemon
- 2 sheets of gelatin (6 g) 150 bloom
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24 окт 2023
