Birthday cake
Anniversary cake with mascarpone and white chocolate mousse, with raspberry jelly
Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Total: 4 hours
Number of servings: 12
On a special day, such as your little one's first birthday, there is no better choice than a delicious, fruity, and aromatic cake. I propose a cake recipe that not only looks spectacular but is also incredibly tasty, perfect for celebrating important moments in the lives of loved ones. This cake combines a moist base with mascarpone and white chocolate mousse, and is complemented by a raspberry jelly, giving it a fresh and vibrant touch. Happy birthday, my beloved little one!
Ingredients:
*For the base:*
- 5 large eggs
- 1 cup and 2/3 of flour (approximately 315 g)
- 250 g butter at room temperature
- 1 and 1/2 cups of sugar (approximately 300 g)
- 8 tablespoons of milk
- Zest of one large lemon
- Juice of one lemon
- 1 tablespoon of vanilla extract
- 1 teaspoon of baking powder
*For the mascarpone and white chocolate mousse:*
- 475 g mascarpone
- 300 ml liquid cream
- 10 g gelatin
- 200 g white chocolate
- 200 g fresh raspberries
*For the raspberry mousse:*
- 250 g cream
- 600 g fresh or frozen raspberries
- 4 tablespoons of sugar (or to taste)
- 10 g gelatin
- 2 tablespoons of powdered sugar
*For the raspberry jelly:*
- Reserve a cup of raspberry puree from the raspberry mousse
- 1 teaspoon of gelatin
*Additionally:*
- 200 ml cream for covering the cake
- 1 tablespoon of sugar
Preparation:
1. Preparing the base:
Start by preparing the base. Preheat the oven to 180°C. In a large bowl, beat the eggs together with the sugar, butter, and vanilla extract until you obtain a creamy and fluffy mixture. Add the milk, zest, and lemon juice, mixing well.
In another bowl, sift the flour together with the baking powder. Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix.
2. Baking the base:
Pour the mixture into a round baking pan with a diameter of 24 cm, lined with parchment paper. Bake for about 30 minutes or until the base is golden and passes the toothpick test. Allow it to cool completely before cutting it into two layers of approximately 1.5 - 2 cm thick.
3. Preparing the mascarpone and white chocolate mousse:
Hydrate the gelatin in cold water for about 10 minutes, then dissolve it in a double boiler or in the microwave (for 25 seconds).
In a stainless steel pot, heat the liquid cream over low heat. When it starts to get hot (without boiling), add the broken white chocolate. Let it sit for a minute, then stir with a whisk until smooth.
Allow the mixture to cool, then whip it with a mixer until fluffy. In another bowl, mix the mascarpone until creamy, then add the hydrated gelatin and combine. Gently fold in the white chocolate mixture and whipped cream, mixing lightly. Add the raspberries and mix again.
4. Assembling the cake:
Place the first layer of the base on a serving platter, surround it with a removable ring, and pour the mascarpone mousse over it, leveling it well with a spatula. Then, place the second layer of the base on top.
5. Preparing the raspberry mousse:
In a pot, place the raspberries together with the sugar and simmer over low heat until the sugar dissolves. Strain the mixture through a fine sieve to separate the pulp from the seeds.
Hydrate the gelatin in warm water and dissolve it, then add it to the raspberry puree. Whip the cream with the powdered sugar and fold in 2/3 of the raspberry puree. Pour the raspberry mousse over the second base, leveling it.
6. Preparing the raspberry jelly:
Reserve a cup of raspberry puree for the jelly, add the dissolved gelatin, and mix well.
7. Finalizing the cake:
Leave the cake in the refrigerator for about 40 minutes, then pour the jelly on top and level it. Allow the cake to set well for at least 3 hours.
8. Decorating the cake:
After the cake has set, carefully remove it from the removable ring. Whip the remaining cream with sugar and cover the edges of the cake. You can decorate the top with fresh raspberries and white chocolate balls or with whipped cream, depending on your preferences.
Practical tips:
- Make sure all ingredients are at room temperature before starting (butter, eggs, etc.) to achieve a uniform mixture.
- If you don’t have fresh raspberries, you can use frozen raspberries, but make sure to thaw them before use.
- The cake can be stored in the refrigerator for 2 - 3 days, but it is best enjoyed fresh.
Nutritional information:
This cake is a delicacy with a moderate calorie content due to rich ingredients like white chocolate and mascarpone. However, it is a healthier choice thanks to fresh raspberries, which bring important antioxidants and vitamins. A serving of cake (approximately 1/12 of the cake) has around 350-400 calories, but it is a perfect choice for a special occasion.
Frequently asked questions:
- Can I use other fruits for the mousse? Yes, you can replace raspberries with other seasonal fruits, such as strawberries or blackberries.
- How can I make the cake less sweet? You can reduce the amount of sugar in the mousse and jelly, adjusting to taste.
- Is this cake suitable for vegans? This recipe contains animal-derived ingredients, but you can explore vegan alternatives using substitutes like tofu for mascarpone and dairy-free dark chocolate.
This anniversary cake with mascarpone and white chocolate mousse, along with raspberry jelly, will surely be the star of the party. Each slice is a true delight, perfect for celebrating beautiful moments in your life and that of your loved ones! Enjoy!
Ingredients: Base: 5 large eggs, 1 cup and 2/3 flour (approximately 315 g), 250 g butter at room temperature, 1 and 1/2 cups sugar (approximately 300 g), 8 tablespoons milk (which I added), zest of one large lemon, juice of one lemon, 1 tablespoon vanilla extract, 1 teaspoon baking powder. Mascarpone and white chocolate mousse: 475 g mascarpone, 300 ml liquid cream, 10 g gelatin, 200 g white chocolate, 200 g fresh raspberries. Raspberry mousse: 250 g cream, 600 g fresh or frozen raspberries, 4 tablespoons sugar (or to taste), 10 g gelatin, 2 tablespoons powdered sugar. Raspberry jelly: Reserve one cup of raspberry puree from the raspberry mousse, 1 teaspoon gelatin. Additionally: 200 ml cream to cover the cake, 1 tablespoon sugar.
