Entremet Framboise (Raspberry Mousse Cake)

Almond sponge

• 3 Egg, room temperature
• 90 g Caster sugar
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt
• 140 g Ground almonds

Raspberry mousse and finish

• 4 pieces Gelatin sheets
• 250 ml Raspberry coulis
• 400 ml Double cream, well chilled
• 200 g Raspberry, ripe but firm

1. Heat the oven to 170°C (340°F). Grease a 20 cm springform tin and line the base with baking paper.
2. Make the sponge: whisk the eggs with the caster sugar, vanilla extract and fine sea salt until very pale, thick and ribboning. Fold in the ground almonds gently, keeping as much air in the mixture as you can.
3. Scrape the batter into the tin and level the top. Bake for 18 to 22 minutes, until lightly golden and the centre springs back when pressed.
4. Cool the sponge in the tin for 10 minutes, then release the ring and let the sponge cool completely. Once cool, re-attach the ring around the sponge to use as the mould for the mousse.
5. Soak the gelatin sheets in cold water until softened. Warm about a third of the raspberry coulis in a small saucepan just until steaming, then take off the heat.
6. Squeeze excess water from the gelatin, then stir it into the warm coulis until fully dissolved. Stir in the remaining coulis and leave to cool to room temperature, so it is fluid but not warm.
7. Whip the double cream to soft peaks. Fold the cooled raspberry mixture into the cream in two additions until evenly pink and smooth.
8. Pour the mousse over the sponge and smooth the top. Chill until fully set, at least 3 hours, or until the centre no longer wobbles when gently nudged.
9. To serve, remove the ring and transfer the cake to a serving plate. Pile the fresh raspberries on top just before slicing.

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