Raspberry Mousse Cake with Caramelized Pecans
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (235ml) whole milk
- 2 large eggs
- 1 cup (120g) fresh raspberries
- 1 cup (200g) confectioners' sugar
- 1/4 cup (30g) granulated sugar
- 1/4 cup (60g) unsalted butter, softened
- Caramelized pecans for garnish
Instructions
Make the Cake
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the butter until creamy. Add the milk and eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Fold in the raspberries.
Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Mousse
- In a blender or food processor, puree the raspberries and confectioners' sugar until smooth.
- In a medium bowl, whip the heavy cream until stiff peaks form.
- Fold the raspberry mixture into the whipped cream until well combined.
Assemble the Cake
- Once the cake is completely cool, place it on a serving plate or cake stand.
- Spread the mousse over the top of the cake.
- Garnish with caramelized pecans and serve.
Caramelize the Pecans
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together the granulated sugar and water until dissolved.
- Add the butter and whisk until combined.
- Stir in the pecans.
- Spread the pecan mixture on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until caramelized.
Note: This recipe makes one 9-inch (23cm) cake. You can also make individual mousse cakes using mini cake pans.