Raspberry Mousse Cake

Baking the sponge cake

Step 1 of 20

Beat the eggs together with the sugar.

Step 2 of 20

Stir in the flour and gently mix the mixture.

Step 3 of 20

Grease with butter or line with parchment paper a baking pan (in this case 26 cm in diameter). Pour in the batter. Place in an oven preheated to 180 degrees. Bake for 30–35 minutes. Check the sponge cake for doneness with a toothpick.

Preparing the raspberry soufflé

Step 4 of 20

Soak the gelatin in 150 ml of cold boiled water. Leave it for the time specified on the package.

Step 5 of 20

Heat the gelatin almost to boiling, but do not boil. Let it cool.

Step 6 of 20

Mash the raspberries using a fork or a blender.

Step 7 of 20

Whip the cream with sugar.

Step 8 of 20

Add the raspberries to the cream and mix.

Step 9 of 20

Stir in the gelatin. Place the soufflé in the refrigerator for a few minutes to thicken slightly.

Step 10 of 20

Cut the finished sponge cake lengthwise into two parts. Leave the bottom layer in the baking pan.

Step 11 of 20

Spread the raspberry soufflé over the cake layer and smooth it out.

Step 12 of 20

Place the second cake layer on top. Put the cake in the refrigerator for 3–4 hours.

Preparing chocolate soufflé

Step 13 of 20

Soak the gelatin in 100 ml of cold boiled water for the time specified on the package.

Step 14 of 20

Heat the gelatin until it almost boils, but do not let it boil. Let it cool.

Step 15 of 20

Melt the chocolate using a water bath.

Step 16 of 20

Whip the cream with sugar.

Step 17 of 20

Mix the cream with the chocolate.

Step 18 of 20

Add the gelatin to the mixture and stir.

Step 19 of 20

Cover the cake with a layer of chocolate soufflé. Leave in the refrigerator for 2–3 hours.

Step 20 of 20

Decorate to taste.