Raspberry Velvet Cake Recipe

Preheat your oven to 175°C (350°F). Grease and line a 20cm (8-inch) round cake pan with parchment paper.

In a bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition.

In another bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently until well combined. Pour the batter into the prepared cake pan.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack before slicing.

In a saucepan, combine the fresh raspberries and granulated sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices.

Sprinkle the pectin over the raspberry mixture, stirring constantly to avoid lumps. Continue to cook until the mixture thickens slightly, then remove from heat and let it cool completely.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream and crispy cereal balls into the cooled raspberry mixture gently.

Once the sponge cake has cooled, slice it horizontally to create two even layers.

Place the bottom layer on a serving plate and spread a generous amount of raspberry mousse over it. Place the second layer of cake on top and gently press down to secure.

Finish by spreading the remaining raspberry mousse over the top and sides of the cake. Refrigerate for at least 2 hours to let the flavors meld and the mousse set.

Before serving, optionally garnish with fresh raspberries and mint leaves.