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Easy recipe for fresh, light and easy to make raspberry mousse cake.
INGREDIENTS For a cake measuring 18 to 20 cm max:
For the Génoise:
- 1 egg
- 50 g of sugar
- 50 g of flour
- 1 sachet of vanilla sugar or the zest of a lemon
- A pinch of salt
For the Mousse:
- 200 g raspberries
- 200 g of liquid cream
- 50 g of sugar
- 2 leaves of gelatin
For the Raspberry Compote:
-150 to 200 g of raspberries (fresh or frozen)
- 50 g of sugar
- juice of half a lemon
- 2 leaves of gelatin
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