Raspberry Mousse Cake
If you’ve ever admired the glossy, luxurious mirror glaze cakes in high-end pastry shops, this Raspberry Mousse Cake with Mirror Glaze is your chance to make one at home. With a crunchy praline base, silky raspberry mousse, and a striking mirror glaze, this cake is as delicious as it is beautiful.
This recipe is perfect for special occasions like birthdays, anniversaries, or dinner parties where you want to impress your guests with a sophisticated and elegant dessert.
Why You’ll Love This Raspberry Mousse Cake
✔ Restaurant-Quality Dessert – This cake looks and tastes like it came from a top-tier pastry shop.
✔ Balanced Flavors & Textures – The nutty praline crunch, fruity mousse, and smooth glaze create the perfect harmony.
✔ Customizable Recipe – You can adjust flavors, swap the glaze color, or even make it without gelatin using agar agar.
✔ Make-Ahead Friendly – Since this cake requires chilling, you can prepare it in advance for stress-free entertaining.
Ingredients for Raspberry Mousse Cake with Mirror Glaze
For the Praline Crunch Base (6-inch pan):
- 50g (1 cup) cornflakes
- 80g (1 cup + 2 tbsp) sugar
- 15ml (1 tbsp) water
- 90g (1 cup) roasted almonds
- 28g (2 tbsp) melted butter
For the Raspberry Puree:
- 300g (1½ cups) frozen raspberries
- 50g (¼ cup) sugar
- 15ml (1 tbsp) lemon juice
For the Raspberry Jelly Layer:
- 30ml (2 tbsp) water
- 10g (1 tbsp) gelatin powder (or equal agar agar for vegetarian option)
- 240g (1 cup) raspberry puree
For the Raspberry Mousse:
- 85g (½ cup) couverture white chocolate
- 60g (¼ cup) hot whipped cream
- 80g (⅓ cup) raspberry puree
- 240g (1 cup) whipping cream
- 30g (2 tbsp) fine sugar
For the Chocolate Mirror Glaze:
- 14g (1½ tbsp) gelatin powder
- 60ml (¼ cup) water
- 200g (1 cup) sugar
- 100ml (⅓ cup + 1 tbsp) water
- 150g (½ cup) condensed milk
- 240g (1½ cups) couverture white chocolate
- 3-4 drops red food coloring
For White Chocolate Decorations:
- 50g (¼ cup) couverture white chocolate
For Garnishing:
- Fresh raspberries
- Edible gold flakes
Step-by-Step Instructions
Step 1: Prepare the Praline Crunch Base
- Crush the Cornflakes – Lightly crush the cornflakes and set them aside.
- Caramelize the Sugar – In a non-stick pan, heat sugar and water over low heat without stirring. Swirl the pan gently until the sugar melts and turns a golden caramel color.
- Add Almonds & Cool – Stir in roasted almonds, coating them evenly. Quickly transfer to parchment paper and let cool.
- Make the Praline Paste – Once cooled, pulse the praline in a food processor until finely ground, then blend continuously until it forms a smooth paste.
- Combine with Cornflakes & Butter – Mix the praline paste with crushed cornflakes and melted butter.
- Press into Pan – Line a 6-inch ring mold with a transparent sheet and parchment paper at the base. Press the praline mixture into the mold and freeze for at least 30 minutes.
Step 2: Make the Raspberry Puree
- Cook the Raspberries – In a pot, heat frozen raspberries with sugar over medium heat until they break down into a sauce.
- Strain for a Smooth Texture – Remove from heat and strain to remove seeds.
- Add Lemon Juice – Stir in lemon juice and set aside.
Step 3: Prepare the Raspberry Jelly
- Bloom the Gelatin – Mix gelatin powder with water and let it sit for 5 minutes.
- Melt & Mix – Microwave the bloomed gelatin until fully dissolved, then stir it into 1 cup of raspberry puree.
- Pour Over the Praline Base – Spread evenly over the chilled praline layer. Refrigerate for 1-2 hours, until set.
Step 4: Make the Raspberry Mousse
- Bloom the Gelatin – In a small bowl, mix gelatin with water and let it sit for 5 minutes.
- Melt White Chocolate – Place white chocolate in a bowl, pour over the hot whipped cream, and let it sit for 5 minutes. Stir until smooth.
- Combine with Raspberry Puree – Add raspberry puree to the chocolate mixture and mix well.
- Dissolve the Gelatin – Microwave the bloomed gelatin until melted, then stir it into the mousse mixture.
- Whip the Cream – Beat cold whipping cream with sugar until soft peaks form.
- Fold into the Raspberry Mixture – Gently fold the whipped cream into the raspberry-chocolate mixture.
Step 5: Assemble the Cake
- Stack the Layers – Place a 7-inch ring over the set raspberry jelly. Pour the raspberry mousse over it, smoothing the surface.
- Chill Overnight – Refrigerate for at least 6 hours or overnight to fully set.
Step 6: Make the Mirror Glaze
- Bloom the Gelatin – Mix gelatin powder with water and let it sit for 5 minutes.
- Heat the Ingredients – In a saucepan, combine sugar, water, and condensed milk. Bring to a gentle simmer while stirring.
- Add the Gelatin – Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Melt White Chocolate – Pour the hot liquid over white chocolate, whisking until smooth.
- Color the Glaze – Add red food coloring and mix well.
- Cool to the Right Temperature – Strain the glaze and let it cool to 35°C-37°C (95°F-99°F) before pouring.
Step 7: Glaze & Decorate the Cake
- Unmold the Mousse Cake – Remove the chilled mousse cake from the ring and place it on a wire rack over a tray.
- Pour the Mirror Glaze – Slowly pour the glaze over the cake, allowing it to drip evenly. Let excess glaze drip off before transferring the cake to a cake board.
Step 8: Create White Chocolate Decorations
- Melt the Chocolate – Microwave or use a double boiler to melt white chocolate.
- Shape into Waves – Spread onto a plastic sheet, let it partially set, then cut into strips and roll diagonally. Let it set completely before peeling off.
Step 9: Garnish & Serve
- Decorate – Arrange fresh raspberries, white chocolate curls, and edible gold flakes on top.
- Slice & Enjoy – Serve chilled for the best texture and flavor.
Pro Tips for a Perfect Mirror Glaze Cake
✔ Use High-Quality Chocolate – The white chocolate affects both the glaze’s texture and taste.
✔ Cool the Glaze Properly – If it’s too hot, it will melt the mousse; if too cold, it won’t spread smoothly.
✔ Freeze Before Glazing – The mousse should be very cold for the best glaze effect.
Final Thoughts
This Raspberry Mousse Cake with Mirror Glaze is a true work of art, combining elegance, flavor, and texture in every bite. It’s perfect for special occasions or whenever you want to impress with a luxurious dessert.
Tried this recipe? Let us know in the comments and share your photos on Pinterest!
