Well this turned out to be a lot more difficult than I expected. The Raspberry Miroire is definitely something I should try making twice or more in order to perfect. Firstly there is the sponge which I have never been very good at. I am not sure what the trick is here but whatever it is, I don’t know it yet. Then the raspberry mouse that you need to strain all the seeds out. That isn’t something I would normally bother with either. I am that kind of ‘Bung it all in cook” Then the jelly. Oh and don’t forget that I decided to make a big one instead of the individual ones. However the finished product is delicious. Light and fluffy with that divine raspberry taste.
The recipe is from the television show called My Kitchen Rules where participants make a three course meal in their own kitchen with time constraints on the purchasing and preparing the meal. They have three hours to make the meal and this cake took over three to set. However I did do a big one so maybe the smaller one set quicker.
55g caster sugar
35g self-raising flour
2 tablespoons plain flour
raspberry mousse filling
300g fresh or frozen raspberries (thawed)
165ml of milk
3 egg yolks
85g caster sugar
2 teaspoons powdered gelatine
165ml thickened cream
2 teaspoons icing sugar
raspberry jelly top
75 ml water
1 teaspoon powdered gelatine
1. To make sponge base, preheat oven to 180C. Grease a 24cm springform tin and line with baking paper
2. Beat eggs and sugar with an electric mixer, for about 5 minutes, until thick and pale. Fold in combined sifted flours. Pour mixture into prepared pan. Spread evenly.
3. Cook for about 6 minutes or until cooked and lightly golden. Invert onto a rack. Remove paper. Cool. Return sponge to pan.
4. To make mousse filling, blend raspberries until smooth. Push through a sieve to remove seeds and form a coulis. Set aside 60ml of the coulis for the jelly and Reserve remainder for mousse.
6. Heat milk over a medium heat until hot. Remove from heat. Whisk yolks and sugar until smooth. Gradually whisk in hot milk. Return to same saucepan. Stir over a low heat until mixture coats the back of a spoon and forms a smooth custard. Remove from heat.
7. Sprinkle gelatine into 75ml of boiling water. Stir until dissolved. Stir into custard with liqueur and remaining puree. Strain. Cool to room temperature.
8. Beat cream and icing sugar with an electric mixer until soft peaks form. Fold cream into cooled raspberry custard. Pour over sponge in spring form tin
9. To make jelly top, stir water, and reserved 60ml of raspberry puree in a heatproof bowl over saucepan of simmering water until hot. Sprinkle in gelatine. Stir until completely dissolved. Wait until this mixture has cooled without setting then pour over mousse.