Raspberry mousse and truffles cake, bananas and vanilla mousse

Raspberry Mousse and Truffle Cake with Bananas and Vanilla Mousse

Preparation time: 1 hour
Baking time: 35 minutes
Total time: 5 hours (including cooling)
Servings: 12

Get ready to indulge in a decadent cake filled with flavors and textures that combine the sweetness of raspberries with the creaminess of vanilla mousse and the unmistakable taste of bananas. This dessert is not just a treat; it’s a true culinary masterpiece, perfect for special occasions or celebrating life's beautiful moments. Let’s get started!

Recipe History
Mousse cakes are a tradition in the pastry world, appreciated for their airy and light texture. When combined with berries like raspberries and bananas, they become an irresistible dessert. This recipe blends classic pastry techniques with simple yet flavorful ingredients, transforming them into a spectacular cake that will surely impress any guest.

Ingredients

For the sponge cake:
- 5 large eggs (or 6 small)
- 150 g sugar
- 7 tablespoons flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 packet baking powder
- 1 packet vanilla sugar
- a pinch of salt
- 30 ml oil
- 30 ml water

For the raspberry cream:
- 400 g raspberries
- 3 tablespoons sugar
- 450 ml sweetened liquid cream
- 7-8 truffles (if unavailable, substitute with 100 g milk chocolate)
- 20 g gelatin (2 packets)

For the vanilla cream:
- 500 ml sweetened liquid cream
- 150 g sour cream
- 2 tablespoons powdered sugar with vanilla flavor
- 1 vanilla pod (or vanilla sugar, vanilla essence)
- 20 g gelatin

Additionally:
- 6-7 bananas
- 150 ml caramel syrup
- 500 g cream + 150 ml sour cream + 2-3 tablespoons powdered sugar with vanilla flavor
- 2-3 tablespoons instant coffee (for decoration)

Preparation Steps

1. Preparing the sponge cake
- Start by separating the egg whites from the yolks. It’s essential to use fresh eggs to achieve a fluffy meringue.
- In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to beat until completely dissolved.
- In another bowl, mix the yolks with the oil and water. Then, add this mixture to the beaten egg whites and gently fold with a spatula to avoid deflating the egg whites.
- Sift the flour, cornstarch, cocoa powder, and baking powder into a separate bowl. Gently incorporate this mixture into the egg mixture until well combined.

2. Baking the sponge cake
- Preheat the oven to 180°C. Line a 28 cm round cake pan with parchment paper.
- Pour the batter into the pan and smooth the surface. Place the pan in the oven and bake for 30-35 minutes. Perform the toothpick test: if it comes out clean, the sponge is done.
- Allow the sponge to cool completely before slicing it horizontally in half.

3. Preparing the raspberry cream
- Soak the gelatin in a few tablespoons of cold water according to the package instructions.
- In a small saucepan, add the raspberries along with the sugar and truffles. Heat over low heat, stirring constantly until the truffles melt.
- Remove from heat and add the soaked gelatin to the hot mixture. Stir well until the gelatin is completely dissolved.
- Place the saucepan in another bowl filled with cold water to cool the mixture completely.
- Whip the cream, being careful not to overbeat, then fold in the raspberry mixture.

4. Preparing the vanilla cream
- Soak the gelatin according to the package instructions.
- In a bowl, mix the sour cream with the powdered sugar and the contents of the vanilla pod.
- Heat the milk in a saucepan, then remove from heat and add the gelatin. Once the mixture has cooled, add it to the sour cream and mix well.
- Whip the cream and fold in the sour cream mixture until well combined.

5. Assembling the cake
- Place the first sponge layer on a serving platter. Soak it with a few tablespoons of caramel syrup and spread some of the vanilla cream on top.
- Take the raspberry cream from the fridge and pour it in the center of the sponge. Arrange the bananas around the cream, leaving a little space between them and the vanilla cream.
- Pour the vanilla cream around the bananas, gently moving the platter to help the cream integrate. Add the remaining cream on top and smooth it out.
- Place the second sponge layer on top, soak it, and refrigerate the cake for at least 3-4 hours or preferably overnight.

6. Finalizing and decorating
- Once the cake has chilled, use a thin knife to detach the cream from the sides of the pan. Carefully remove the ring.
- Decorate the cake with whipped cream mixed with sour cream and powdered sugar. You can also sprinkle a little instant coffee for a visual effect and unique taste.

Helpful Tips
- Ensure all ingredients are at room temperature before starting, as this will help with better mixing.
- You can substitute raspberries with other berries like blackberries or strawberries to personalize the cake to your taste.
- If you want to add a hint of flavor, consider adding a few drops of almond essence to the raspberry cream.

Frequently Asked Questions
- Can I use vegetable gelatin instead of animal gelatin?
Yes, vegetable gelatin is an excellent alternative. Just make sure to follow the instructions on the package.

- Why should I refrigerate the cake overnight?
Chilling overnight helps the cream set completely, resulting in a more stable and easier-to-cut cake.

Serving and Pairing
This raspberry mousse and banana cake is perfect to serve alongside a cup of espresso or a fruit tea. You can also accompany it with chocolate sauce or vanilla ice cream for a sweet and refreshing experience.

Nutritional Benefits
Here are some benefits of the ingredients used in this recipe:
- Raspberries are rich in antioxidants, vitamins C and K, and fiber, helping maintain skin health and boost the immune system.
- Bananas are a good source of potassium, which helps maintain normal blood pressure and provides quick energy.

This raspberry mousse and banana cake is not only a delicious choice but also an excellent way to add vitamins and nutrients to your diet without compromising on taste. So, gather your ingredients and enjoy the cooking process!