Ingredients

Biscuit

  • 250 grams (8.80 ounces) all-purpose flour
  • 90 grams (3.15 ounces) eggs
  • 280 grams (9.90 ounces) granulated sugar
  • 60 grams (2.10 ounces) alkalized cocoa powder
  • 9 grams (0.30 ounces) baking powder
  • 7 grams (0.25 ounces) baking soda
  • Pinch of salt
  • 175 grams (6.15 ounces) milk (2.5% fat)
  • 175 grams (6.15 ounces) boiling water
  • 90 grams (3.15 ounces) sunflower oil

Chocolate Mousse

  • 200 grams (7.05 ounces) milk chocolate
  • 220 grams (7.75 ounces) heavy cream (33% fat)
  • 40 grams (1.40 ounces) butter (82.5% fat)
  • 70 grams (2.45 ounces) Nutella
  • 9 grams (0.30 ounces) gelatin
  • 40 grams (1.40 ounces) cold water

Raspberry & Lingonberry Confit

  • 350 grams (12.35 ounces) fresh raspberries
  • 55 grams (1.95 ounces) lingonberries
  • 1 teaspoon lemon juice
  • 100 grams (3.55 ounces) granulated sugar
  • 12 grams (0.40 ounces) pectin NH

Creme

  • 450 grams (15.85 ounces) cream cheese
  • 200 grams (7.05 ounces) mascarpone
  • 110 grams (3.90 ounces) heavy cream (33% fat)
  • 110 grams (3.90 ounces) powdered sugar

Decoration Custard

  • 400 grams (14.10 ounces) cream cheese
  • 120 grams (4.25 ounces) butter (82.5% fat)
  • 80 grams (2.80 ounces) powdered sugar
  • 2 tablespoons raspberry & lingonberry confit

Soaking

  • 100 grams (3.55 ounces) heavy cream (20% fat)
  • 1 tablespoon raspberry & lingonberry confit

Equipment

  • Mixer

    A good stand mixer will make mixing your ingredients a breeze. Ensure all attachments are clean and dry to achieve the best results.

  • Baking Molds

    For even baking, use two 18 cm (7 inch) round baking molds. Line them with parchment paper and foil to prevent sticking.

  • Wire Rack

    Cool your baked goodies on a wire rack to prevent condensation and keep your biscuits from getting soggy underneath.

  • Thermometer

    Maintaining the correct temperature is crucial, so use a reliable kitchen thermometer for tasks like heating the confit to 40°C (104°F).

  • Plastic Wrap

    Use plastic wrap to stabilize the air while refrigerating the biscuits and to wrap the assembled cake to ensure it holds its shape.

Instructions

Step 1

**Calculation for an 18 cm (7 inch) cake.**

Step 2

**Biscuit:**

Step 3

1. Make sure all ingredients are at room temperature. Cold ingredients can affect the mixing process.

Step 4

2. Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl, mixing thoroughly. This helps to evenly distribute the leavening agents.

Step 5

3. In a separate mixer bowl, combine eggs and sugar. Whip at maximum speed for 2-3 minutes until the mixture is light and fluffy.

Step 6

4. Reduce the mixer speed to medium, gradually adding milk, sunflower oil, and the sifted dry ingredients. Mix until smooth.

Step 7

5. Finally, add the boiling water and mix until fully incorporated.

Step 8

6. Prepare two baking molds by lining them with parchment paper and wrapping the outside with foil.

Step 9

7. Divide the batter evenly between the molds. Tap the molds on the table to remove any air bubbles.

Step 10

8. Bake in a preheated oven at 175°C (347°F) using convection mode. Baking time may vary; start checking for doneness around 20 minutes.

Step 11

9. Once baked, remove the biscuits from the molds and cool on a wire rack.

Step 12

10. Wrap the cooled biscuits in plastic wrap and refrigerate overnight to stabilize. This helps to make cutting easier.

Step 13

**Chocolate Mousse:**

Step 14

1. Chill the mixing bowl in the fridge for 20 minutes.

Step 15

2. Soak the gelatin in cold water and let it swell for about 10-12 minutes.

Step 16

3. Melt the chocolate and butter in a double boiler. Add Nutella and mix well.

Step 17

4. Add the swollen gelatin to the melted chocolate mixture, stirring quickly and thoroughly.

Step 18

5. Allow the mixture to cool for 5-7 minutes.

Step 19

6. Whip the cream to firm peaks. Gently fold in the chocolate mixture until fluffy and well combined.

Step 20

7. Pour the mousse into an 18 cm (7 inch) mold lined with cling film at the bottom and refrigerate overnight to set.

Step 21

**Raspberry and Lingonberry Confit:**

Step 22

1. Heat the raspberries and lingonberries in a saucepan to 40°C (104°F).

Step 23

2. Mix the sugar with pectin, then add it to the berry mixture in a thin stream, stirring constantly.

Step 24

3. Bring to a boil and continue boiling for 2-3 minutes while stirring.

Step 25

4. Add lemon juice and stir. Transfer to a container, cover with cling film, and let cool.

Step 26

5. Once cooled, refrigerate for at least 1 hour.

Step 27

**Creme:**

Step 28

1. Place cream cheese, mascarpone, cream, and powdered sugar in a mixing bowl.

Step 29

2. Whip at maximum speed until light and fluffy, with a stable consistency.

Step 30

**Soaking:**

Step 31

1. Mix cream with 1 tablespoon of raspberry and lingonberry confit until well combined.

Step 32

**Assembling the Cake:**

Step 33

1. Slice the biscuit into even layers and remove the top part if needed. Soak each layer with the cream and confit mixture.

Step 34

2. Follow this order for assembling: biscuit layer + soaking mixture + 150g (5.30 oz) creme + chocolate mousse + 80g (2.80 oz) confit in the center + 180g (6.35 oz) creme around the sides of the confit + another biscuit layer + soaking mixture + creme layers. Ensure the sides are well covered.

Step 35

3. Wrap the assembled cake in plastic wrap and refrigerate for 2 hours.

Step 36

4. **Decorate the Cake:** Whip cream cheese, room-temperature butter, and powdered sugar until fluffy. Add remaining confit and whip until combined. Decorate as desired and refrigerate overnight. Let your creativity shine when decorating!

Servings

Transform Any Meal with This Delightful Dessert! 🍰

This pastry is a true show-stopper, perfect as the centrepiece to any celebration. Serve it chilled and cut into neat slices—each bite bursts with the complementary flavours of chocolate, berries, and cream.

Pair it with a scoop of vanilla bean ice cream during the warmer months, or a warm cup of herbal tea on chillier days—it’s a match made in heaven! You can also add a sprinkle of fresh raspberries and a mint leaf on top of each slice, creating a visual and flavourful delight. Enjoy your mouthwatering creation at brunches, tea parties, or even as an indulgent mid-week treat. 👩‍🍳✨

Variations

Make It Gluten-Free 🌾🔄

Swap the regular flour with a gluten-free flour blend while keeping all the other ingredients and steps the same. Ensure your pectin is gluten-free as well.

Go Vegan! 🌱🍫

Replace the cream cheese and mascarpone with vegan versions, and instead of eggs, use a flaxseed meal mixed with water (1 tbsp flaxseed meal + 3 tbsp water equals 1 egg).

Swap out the dairy milk for almond or oat milk, and make sure to use vegan butter and Nutella. Your pastry will be every bit as luscious!

Faq

  • Q1: How can I avoid my biscuits becoming too dry?

    A1: Make sure not to overbake the biscuits and to generously soak them with the cream mixture to retain moisture.

  • Q2: Can I use frozen berries for the confit?

    A2: Yes, you can use frozen berries, but make sure to thaw them and drain any excess liquid to avoid making the confit watery.

  • Q3: What’s the best way to ensure my mousse sets properly?

    A3: Chilling the mousse in the fridge overnight will help it set perfectly. Also, make sure to whip the cream to firm peaks before incorporating it into the chocolate mixture.

  • Q4: How do I know my gelatin is properly dissolved into the mousse?

    A4: Melt the gelatin thoroughly and mix it quickly with the nuttella-cllbase. Ensure the gelatin is fully incorporated before combining with the whipped cream.

  • Q5: What should I do if my frosting is too runny?

    A5: If the frosting is too runny, try chilling it for around 15-30 minutes, then rewhip. You can also add a bit more powdered sugar to thicken it.

  • Q6: Any tips for perfectly even layers?

    A6: Use a serrated knife and work slowly and steadily to slice the biscuit layers evenly. You can also use a cake leveler tool for more precision.

Nutrition facts

RASPBERRY & LINGONBERRY CAKE WITH CHOCOLATE MOUSSE
Recipe Yield:1 18 cm (7 inch) cake
Calories:Between 4500 and 5000 calories per cake
Calories (Min - Max):4500 - 5000
Total Fat:350g
Saturated Fat:150g
Protein:75g
Total Carbohydrate:550g
Total Sugars:400g