Description

This elegant Raspberry and Rhubarb Mousse Layer Cake features a delicate almond sponge layered with tangy rhubarb mousse and sweet raspberry mousse. A stunning dessert perfect for spring celebrations, Mother’s Day, or summer gatherings. Keywords: raspberry and rhubarb mousse cake, almond sponge cake, spring layer cake, fruit mousse dessert.

Ingredients

For the Almond Sponge Cake:

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup almond flour
1/4 cup all-purpose flour
1/4 teaspoon salt

For the Rhubarb Mousse:

1 1/2 cups chopped rhubarb
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon gelatin powder
2 tablespoons cold water
3/4 cup heavy whipping cream

For the Raspberry Mousse:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon gelatin powder
2 tablespoons cold water
3/4 cup heavy whipping cream

For Decoration (optional):

Whipped cream
Fresh raspberries
Mint leaves
Edible flowers

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Instructions

Prepare Almond Sponge Cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Beat eggs and sugar until pale and thick (about 5–7 minutes). Stir in vanilla.
Gently fold in almond flour, all-purpose flour, and salt.
Divide batter between pans and bake 20–25 minutes until golden and springy. Cool completely.
Make Rhubarb Mousse:
Cook rhubarb, sugar, and lemon juice until soft (about 10 minutes). Puree and cool slightly.
Bloom gelatin in cold water for 5 minutes, then heat gently to dissolve. Stir into rhubarb puree.
Whip cream to soft peaks and fold into cooled rhubarb mixture.
Make Raspberry Mousse:
Simmer raspberries with sugar for 5 minutes. Puree and strain to remove seeds.
Bloom gelatin in cold water, melt, and stir into raspberry puree.
Whip cream to soft peaks and fold into raspberry mixture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread rhubarb mousse over it.
Add second cake layer and spread raspberry mousse on top.
Chill for at least 4 hours or overnight until set.
Decorate:
Garnish with whipped cream, fresh raspberries, mint leaves, and edible flowers if desired.

Notes

Ensure mousses are fully chilled before serving for best texture.
Cake layers can be baked a day ahead and stored in the fridge.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American