Dreamy Raspberry Mousse & Hazelnut Cake

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This is both BF and my favourite cake, it`s something I always make for birthdays. I`ve served this in many occasions, and people always take an extra slice of cake! It has an incredibly fresh, sweet taste of raspberries combined with the nuttiness from the hazelnut cake which creates the perfect combination. It does require some time and effort, so I recommend making it over two days. But the great thing with this cake is that you can freeze the leftovers. That is, if there`s anything left to freeze! I thought I`d share this recipe with all of you now, in case you want to make something delicious during Easter!

Hazelnut cake
2 egg whites
½ cup sugar
4.4 ounces finely chopped hazelnuts

Whisk the egg whites with a pinch of salt on medium speed, until it starts foaming. Now add sugar bit by bit, and when all the sugar is added, turn up the speed. Whisk until you get a shiny and thick meringue. (A way of checking if it`s solid enough, is to hold the bowl upside down, if the content stays it`s done, if it starts moving, whisk it more)

Now add the hazelnuts by folding it gently into the meringue. Pour it into a cake tin and bake in the oven for about 20 minutes on 175C.  Let it cool off and put it in the fridge, or preferably in the freezer overnight. The next day, you take it out from the freezer, take of the take tin, remove the bottom, place the hazelnut cake on a platter, wash the cake tin, and place it back on. This is for shaping the mousse. I`ve often experienced that raspberry combined with metal, creates a purple colour, so to avoid this, cut out some baking paper and gently fold in along the cake tin.

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Seedless Raspberry Puree
Defrost 1lb 12oz. frozen raspberries in a saucepan, add about 1 cup of water. Use a mixmaster or a handblender to make it into a puree. Then use a sifter to remove the seeds. You should end up with approximately 3 cups of seedless raspberry puree.

Raspberry Mousse
1 ½ cup whipping cream
1 tbsp. sugar
1 ½ cup raspberry puree
½ cup sugar
7 sheets of gelatin

Fill a bowl with cold water and let the gelatin soften. Take ½ cup puree and ½ cup sugar in a saucepan, heat it up, add one sheet of gelatin at a time and let it melt before adding a new one. When the gelatin has been added, turn the heat of and add the remaining cup of puree. Put it in the fridge to cool of. It has to get cold before you add it to the whipped cream!
When it`s gotten cold enough, whip the cream with 1 tbsp. sugar. Gently fold the raspberry into the cream so you don`t beat the air out. Pour into the hazelnut cake tin! Put it into the fridge for about 4 hours.

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Raspberry Jelly
1 ½ cup raspberry puree
½ cup sugar
4 sheets of gelatin

When the cake has been in the fridge for about 3 hours, make the jelly. Soften the gelatin in a bowl with cold water. Heat ½ cup of puree with ½ cup sugar, add the gelatin, and let it melt, turn of the heat, add the remaining cup of puree, mix and let it cool off in the fridge. Make sure to mix it a couple of times when it`s cooling off so that it don`t get too jelly like before you`ve covered the cake. When the cake has been in the fridge for 4 hours, take it out and pour the raspberry mix over. Put it back into the fridge. The cake is done when the top has become solid jelly.

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When the cake is done, take it out of the fridge, remove the cake tin, and gently remove the baking paper. There`s no need to decorate it, but if you want, you could add some chocolate decorations! Enjoy!

P.S. You have apologize my not so beautiful cake, my fridge is quite crooked!

Linking up with House of Rose today!

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9 thoughts on “Dreamy Raspberry Mousse & Hazelnut Cake

  1. Pingback: Yearning for Spring & Saturday Link | Memoirs of The Norwegian Girl

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