Raspberry Mousse Cake with Macerated Berries and Sugar Crusted Almonds

View the full recipe for Bree and Jessica's Raspberry Mousse Cake with Macerated Berries and Sugar Crusted Almonds...
Raspberry Mousse Cake with Macerated Berries and Sugar Crusted Almonds

Raspberry Mousse Cake with Macerated Berries and Sugar Crusted Almonds

8 Serves 60 minutes prep 45 minutes cook


20g (1/4 cup) flaked almonds
40g (¼ cup) icing sugar

250g butter
150g dark chocolate
2 cups (440g) brown sugar
250ml (1 cup) hot water
1 tbs vanilla extract
225g (1 ½ cups) plain flour
35g (1/4 cup) self-raising flour
25g (1/4 cup) cocoa
2 eggs, lightly beaten
2 tbs strawberry or raspberry flavoured liqueur

Raspberry Mousse
2 x 125g punnets fresh raspberries
80g (1/2 cup) icing sugar
1½ tbs lemon juice
1½ tsp powdered gelatine
60ml (1/4 cup) cold water
250ml (1 cup) thickened cream

Macerated Strawberries
8 strawberries, quartered
1 tbs caster sugar
100ml strawberry or raspberry flavoured liqueur


1. Pre-heat oven for 160C. Grease a 20cm x 30cm lamington tin. Line base and side with baking paper.
2. To make the cake, stir butter, chocolate, sugar, water and extract in a saucepan over medium heat until smooth and combined. Transfer to a large bowl. Cool 10 minutes. Whisk in combined sifted flours and cocoa. Stir in eggs. Pour mixture into prepared pan.
3. Bake for 25-30 minutes. Stand 30 minutes then turn out onto a rack to cool.
4. To make mousse, blend icing sugar, lemon juice and raspberries until smooth. Strain and discard seeds. Transfer puree to a large bowl.
5. In a small saucepan, sprinkle gelatine over cold water. Stand for 1 minute. Stir over low heat until gelatine is completely dissolved. Stir into raspberry mixture. Refrigerate for about 1 hour or until slightly thickened. Beat mixture with an electric mixer on high speed until foamy. Gradually add cream, beating for about 2 minutes or until thickened.
6. Line 8 x 7.5cm presentation rings with baking paper or acetate, extending above the top.
7. Using one of the rings (without the paper), cut out 8 rounds from the cake. Press cake rounds into lined rings.
8. Brush top of each piece of cake with 1 teaspoon of liqueur. Top with mousse (it should be about 3cm high). Refrigerate for several hours or overnight.
9. Preheat oven to 180C.
10. Place almonds on an oven tray in a single layer. Sprinkle with icing sugar. Roast for about 5 minutes or until golden and sugar has melted. Cool.
11. To macerate strawberries, place them in a bowl with the sugar and liqueur. Refrigerate for 30 minutes.
12. To assemble dish, remove presentation rings from cakes and peel away paper. Decorate with almonds. Serve with macerated strawberries.


- For a lighter dessert, replace the chocolate cake with a chocolate sponge.
- This mousse would also be great as a stand alone dish, topped with some fresh berries.
- Food grade acetate is available online and from specialist cake shops.
- Freeze leftover cake trimmings to make trifle at a later date.