A delicate, multi-layered dessert featuring an almond-infused sponge cake, tart-sweet rhubarb mousse, and velvety raspberry mousse—finished with optional fresh embellishments for an elegant presentation.
Why You’ll Love This Recipe
Perfect contrast of textures and flavors: light almond sponge, creamy fruit mousse layers, and fresh garnishes.
Ideal for special occasions like birthdays, spring celebrations, or afternoon tea.
Make-ahead friendly: layers can be prepared in advance, and the cake tastes even more harmonious after chilling overnight
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ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Almond Sponge Cake
4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
1 cup almond flour
¼ cup all-purpose flour
¼ tsp salt
Rhubarb Mousse
1½ cups chopped rhubarb
¼ cup sugar
1 tbsp lemon juice
1 tsp gelatin powder
2 tbsp cold water
¾ cup heavy whipping cream
Raspberry Mousse
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp gelatin powder
2 tbsp cold water
¾ cup heavy whipping cream
Decoration (optional)
Whipped cream
Fresh raspberries
Mint leaves
Edible flowers
directions
Bake the almond sponge
Preheat oven to 350 °F (175 °C). Grease and line two 8″ round cake pans.
In a bowl, whisk almond flour, all-purpose flour, and salt.
In another bowl, beat eggs, sugar, and vanilla until pale and fluffy.
Gently fold dry ingredients into the egg mixture.
Divide batter between pans and bake for 20–25 minutes, until a toothpick comes out clean.
Cool completely on wire racks.
Prepare the rhubarb mousse
Simmer rhubarb, sugar, and lemon juice until soft, then puree.
Bloom gelatin in cold water, stir into warm puree. Let cool slightly.
Whip the heavy cream to soft peaks, fold gently into rhubarb mixture until smooth.
Prepare the raspberry mousse
Puree raspberries with sugar, strain seeds.
Bloom gelatin, stir into warm puree, cool slightly.
Whip cream to soft peaks; fold into raspberry mixture gently.
Assemble the cake
Slice sponge layers evenly if needed. Place first layer in a springform or cake ring with a collar.
Spread a thin rhubarb mousse layer; chill 5 minutes.
Repeat with remaining cake and rhubarb mousse.
Top with raspberry mousse, smooth surface.
Chill overnight (6–8 hours minimum) for best results
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Optional decoration: Garnish with whipped cream, fresh raspberries, mint leaves, or edible flowers before serving.
Servings and timing
Servings: approximately 10 slices
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Active prep time: ~1 hour, plus baking (~25 min).
Chilling time: minimum 6 hours, preferably overnight—aim for 8–12 hours.
Total time: around 2.5–3 hours active, with overnight rest.
Variations
Chocolate glaze: add tempered white or dark chocolate around the sides.
Nut-free option: replace almond flour with extra all-purpose flour, adjusting ratios.
Gelatin alternative: use agar-agar for a vegetarian setting; follow package instructions.
Flavor twist: swap rhubarb with strawberry or use mixed berry mousses.
storage/reheating
Store covered in the refrigerator for up to 3 days
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Do not freeze fully assembled mousse cake—texture may degrade.
If assembled well in advance, garnish right before service.
Let sit 10 minutes at room temperature before serving for optimal texture.
FAQs
1. Can I use frozen raspberries?
Yes. Thaw and drain them before pureeing to prevent excess liquid in the mousse
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2. Can I substitute gelatin?
You can use agar-agar, but follow the packet instructions and ensure proper blooming.
3. How do I avoid soggy sponge layers?
Chill each mousse layer briefly before adding the next; this firms up the mousse and keeps sponge from softening.
4. What if my mousse is too runny?
It likely hasn’t chilled long enough. Return the cake to the fridge and set for several more hours.
5. Can I assemble it in two days?
Yes. Make the mousse layers one day, bake sponge the next, and assemble. Just prep cold, not frozen
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6. How to cut clean slices?
Use a sharp blade warmed in hot water, wiping between cuts. This ensures clean layers
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7. Can I double the recipe?
Yes—use larger pans or molds and proportionally increase ingredients. Ensure mousse layers remain thin enough to set properly.
8. Is this freezer-friendly?
Freezing is not recommended for assembled cake. However, sponge layers or mousses can be frozen separately for up to 1 month.
9. Can I make it vegan?
Replace dairy cream with coconut cream and gelatin with agar-agar, but expect slightly different texture.
10. Can I skip decorating?
Absolutely. The layered cake is visually attractive even without garnishes; optional toppings just add flair.
Conclusion
This Raspberry and Rhubarb Mousse Layer Cake is a stunning, flavourful dessert that balances airy sponge with tart fruit mousses. It’s perfect for celebration tables and can be assembled ahead for easy hosting. With flexible ingredient swaps and straightforward storage tips, it’s a dessert you’ll return to time and again.
[tasty-recipe id=”19215″]