🍓 Raspberry Velvet Mousse Cake (Entremet)

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🧾 Components Overview

This cake has 4 main layers:

1. Sponge base

2. Raspberry insert

3. Vanilla or white chocolate mousse

4. Velvet coating

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🧾 Ingredients

1. Sponge Base

• 2 eggs

• 60 g sugar

• 60 g flour

• 1/2 tsp baking powder

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2. Raspberry Insert

• 200 g raspberry puree

• 40 g sugar

• 2 teaspoons gelatin

• 2 tablespoons water

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3. Vanilla / White Chocolate Mousse

• 200 g white chocolate

• 250 ml heavy cream

• 2 teaspoons gelatin

• 2 tablespoons water

• 1 teaspoon vanilla

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4. Velvet Spray

• 100 g white chocolate

• 100 g cocoa butter

• Red food coloring (oil-based)

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🔥 Instructions

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Step 1: Make Sponge Base

• Beat eggs and sugar until fluffy

• Fold in flour + baking powder

• Bake at 170°C (340°F) for 12–15 minutes

• Cool and cut to fit mold

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Step 2: Make Raspberry Insert

• Bloom gelatin in water

• Heat raspberry puree + sugar

• Add gelatin and mix well

• Pour into small mold and freeze until solid

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Step 3: Make Mousse

• Melt white chocolate

• Heat a small portion of cream, dissolve gelatin, mix into chocolate

• Fold in whipped cream (soft peaks)

• Add vanilla

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Step 4: Assemble

In silicone mold:

1. Pour mousse (half)

2. Insert frozen raspberry layer

3. Add more mousse

4. Place sponge base on top

Freeze completely (at least 6 hours or overnight)

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Step 5: Velvet Spray Finish

• Melt cocoa butter + white chocolate

• Add red coloring

• Spray onto frozen cake using a spray gun

→ Creates that soft velvet texture like in the image

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💡 Professional Tips

• Cake must be fully frozen before spraying

• Use oil-based coloring for smooth velvet effect

• Keep spray mixture around 40–45°C

• Work quickly to avoid condensation

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🔥 Texture & Flavor

• Light, airy mousse

• Tangy raspberry center

• Soft sponge base

• Velvety outer coating

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⚠️ Storage

• Keep frozen, then thaw in fridge before serving

• Best consumed within 2–3 days