Easy Raspberry Almond Cake with Mirror Glaze | Light, Fruity, and So Delicious 💖

Hello everyone! Today, I’m back with a Raspberry Mousse Cake!
One of my subscribers once asked if I really love raspberries because I post so many raspberry desserts... but actually, I just happen to have a lot of raspberry purée at home 😂
The expiration date is coming up soon, so I've been making tons of raspberry desserts lately.
I’ll need to restock my frozen purée soon, but for now, I think I’ll take a little break from raspberries 😂😂😂

This is a mousse cake that really brings out the fresh fruit flavor, and the nutty almond sponge balances the tartness so perfectly, it’s seriously delicious!
I hope you give it a try too!! 💪🍓

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Raspberry Almond Cake Recipe

1️⃣ Textured Raspberry Gelée Insert (12cm disc)
Ingredients
Raspberry purée 120g
Fresh raspberries (crushed) 50g
Sugar 25g
Gelatin 4g (2 sheets, 200 bloom), bloomed

2️⃣ Moist Almond Sponge
Ingredients
2 Eggs 100g
Almond powder 65g
Powdered sugar 30g
Cake flour 20g
3 Egg whites 90g
Sugar 35g
Melted unsalted butter 15g
Frozen raspberry 60g

3️⃣ Raspberry Mousse
Ingredients
Raspberry purée 135g
Sugar 35g
2 Gelatin sheets (4g)
Heavy cream 35% 135g

4️⃣ Mirror Glaze
Ingredients
Water 35g
Sugar 100g
Glucose syrup 100g
Heavy cream 35% 65g
4 Gelatin sheets (8g)
White chocolate 100g
White food coloring
Red food coloring
Tiny amount of black food coloring

5️⃣ Chocolate Decoration
Tempered white chocolate
Measurements
Diameter 15cm, 1.5cm high (length 55cm)
Diameter 12cm, 1 round circle shape decorated with drizzled chocolate, dried raspberries, and edible gold leaf