Raspberry Mousse Cake with Toasted Almonds

Method

1. 1

   Step 1: Heat the oven to 350F and line a 9x13-inch pan with parchment. Beat the eggs and 1/4 cup sugar on high 6 to 8 minutes, until the foam is thick and pale and a ribbon drawn across the surface holds for 3 seconds.

2. 2

   Step 2: Sift the flour over the foam and fold it in gently in two additions, then fold in the melted butter. Spread thinly into the pan and bake 10 to 12 minutes, until golden and springy. Once cool, cut six rounds with a 3-inch ring mold.

3. 3

   Step 3: Line six 3-inch ring molds, about 2 inches tall, with strips of acetate or parchment, set them on a tray and press a sponge round into the base of each. Toast the almonds in a dry skillet over medium heat, shaking often, 3 to 4 minutes, until golden.

4. 4

   Step 4: Puree the raspberries and press them through a fine sieve to get about 1 cup seedless puree. Sprinkle the gelatin over the cold water and let it bloom 5 minutes, until spongy.

5. 5

   Step 5: Warm 1/3 cup of the puree with the remaining 1/3 cup sugar until the sugar dissolves and it steams, then take it off the heat and stir in the bloomed gelatin until melted. Stir that into the rest of the puree with the lemon juice and let it cool to about 70F, stirring now and then.

6. 6

   Step 6: Whip the cream to soft peaks. Fold one-third into the raspberry base to lighten it, then fold in the rest until evenly pink. If the base starts to gel at the edges of the bowl, fold faster.

7. 7

   Step 7: Spoon or pipe the mousse into the rings, tap the tray to level and refrigerate at least 4 hours, until firm. Lift off the rings, peel away the acetate and top with toasted almonds, red currants, mint and a light sifting of powdered sugar.

• #make-ahead
• #summer