The Great Canadian Baking Show

Recipe: Mini Raspberry Mousse Cakes

These mini cakes were the technical bake during The Great Canadian Baking Show's French Patisserie week.

These mini cakes were the technical bake during The Great Canadian Baking Show's French Patisserie week.

Watch French Patisserie Week (Season 2, Episode 7)

Ingredients

Raspberry Gelée:

  • 10 gelatin sheets
  • 8 cups raspberries
  • 1 cup sugar
  • 2 tbsp water

Decor Paste:

  • ¼ cup butter, softened
  • ⅓ cup icing sugar
  • ½ cup cake flour, sifted
  • ⅓ cup cocoa, sifted
  • 2 egg whites, at room temperature
  • ½ tsp vanilla

Joconde Sponge:

  • 6 egg whites
  • ¼ cup granulated sugar
  • ¾ cup icing sugar
  • ⅔ cup cake flour
  • 1 ¼ cup almond flour
  • 6 eggs
  • ¼ cup butter, melted and cooled slightly

Raspberry Mousse:

  • 6 sheets gelatin
  • 3 cups raspberries
  • ⅓ cup water
  • 3 eggs, room temperature, separated
  • ½ cup sugar, divided
  • 1 ½ cups 35% cream
  • 12 raspberries, plus more for decorating

Preparation

Spray a small 11 x 15-inch rimmed baking sheet lightly with cooking spray.

Line three medium 13 x 17-inch rimmed baking sheets with parchment paper.

Line twelve 2 ¾-inch mousse rings with acetate and place on a medium rimmed baking sheet.

Set aside.

For the raspberry gelée:

Bloom gelatin in a bowl of cold water for about 5 minutes (“blooming” is the process of soaking gelatin in water before using it).

Place raspberries, sugar and water in large saucepan over high heat. Cook, stirring occasionally, until raspberries have broken down and sugar is dissolved, about 5-10 minutes. Remove from heat, strain and cool until no longer steaming but warm, about 10 minutes.

Squeeze excess water from gelatin. Stir into raspberry mixture until dissolved. Pour onto prepared small rimmed baking sheet. Place in fridge to set.

For the décor paste:

Beat butter with icing sugar until light and fluffy.

In a small bowl, whisk together flour and cocoa powder. Add ⅓ to butter mixture and mix to combine. Add half of egg whites and beat to combine. Repeat additions, ending with flour mixture. Stir in vanilla.

Spread a very thin, even layer of paste over two prepared medium baking sheets. Drag a cake comb over paste to create a wavy striped pattern.

Freeze until firm, about 15-20 minutes.

For joconde sponge:

Preheat oven to 425 F.

Whisk egg whites in the bowl of a stand mixer until they hold soft peaks. Gradually rain in sugar until eggs hold stiff peaks and mixture is shiny. Set aside.

Sift icing sugar and cake flour into a large bowl with almond flour and whisk to combine. Add eggs and mix with hand mixer until lightened in colour. Stir in egg whites, crushing batter to release large air bubbles. Stir in butter.

Spread a generous ⅓ of mixture over each pan of frozen decorative layer.

Spread final scant ⅓ onto prepared sheet to the same thickness as decorative layer (the batter does not need to go to edges of pan, as you will only need to cut 12 rounds).

Tap pans on counter to release large air bubble and to even out layers.

Bake in batches at 425 F for 7-10 minutes, or until joconde springs back when lightly pressed. Rotate halfway.

Place all cakes upside down on cooling rack and peel parchment off of sponge. Cut undecorated sponge into twelve 2-½-inch rounds to fit inside of striped joconde (you will cut the striped joconde later). Cool completely.

For raspberry mousse:

Bloom gelatin in a bowl of cold water for about 5 minutes. Remove and gently squeeze any excess water.

Mash raspberries in a medium bowl. Press through a fine mesh sieve.

Place water in a small saucepan and heat until beginning to steam. Remove from heat and stir in gelatin until melted. Add to raspberries and stir to combine.

Whip eggs yolks and ¼ cup sugar with a hand mixer until pale and thick, about 4-5 minutes. Gradually stir in raspberry mixture.

Beat cream in the bowl of a stand mixer until it holds stiff peaks. Gradually stir raspberry mixture.

In a large bowl, whisk egg whites with a hand mixer until soft peaks form. Gradually rain in remaining sugar until mixture is glossy. Stir ⅓ egg whites into raspberry mixture to loosen. Gently fold in remaining egg white.

Assembly:

Trim edges of striped joconde and cut into 8-½ by 2-inch rectangles. Line prepared molds with cake strips.

Fit cake rounds into bottom of molds. Divide half of mousse mixture into molds.

Fill 12 raspberries with mousse. Press lightly into mousse. Fill to edge of cakes with mousse, using a spoon or a piping bag. Chill until set, at least 1 hour. Cut gelee into 2 ¾-inch rounds and place on mousse. Remove mousse from rings and acetate to serve.

Decorate as desired.

Preparation Time: 90 Minutes

Servings: Makes 15 cakes

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