Layer Cake with Raspberry and White Chocolate Mousse

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Feb 22, 2015

Raspberry White Chocolate Layer Cake

This cake has been hiding in the archive for nearly six months now. It was served at my fiancĂ©’s birthday in October. He naturally had to be celebrated with a grand dinner and layer cake, every item on the menu decided by the man himself. He really loves raspberries in cake so a raspberry mousse was a given. He then wanted a white chocolate mousse in the second layer + that the layer cake was to be made with bottoms bought at the local store. I just followed his wishes.

The raspberry mousse is quite firm and compact, but it has a good taste to it.

You should choose a good quality marzipan for the lid. Look for marzipan with a minimum of 60 % almonds in it (if you cannot find it in your local supermarket, try looking online). It is really worth it to get good marzipan for the sake of the taste. There’s nothing worse than decoration that spoils the taste of the cake by being too sweet.
I had some marzipan leftover after having made the lid and I decided to make a marzipan rose (the first I’ve ever made) to decorate the cake. You can easily save the leftover marzipan cover mass in a closed plastic bag on the kitchen counter for later use.

I made the cake the day before and the marzipan lid in the morning on the day itself and then it just waited in the fridge to be served.


  • 3 thin layer cake bottoms

Raspberry Mousse

  • 4 sheets of gelatine
  • ab. 100 g frozen raspberries
  • 75 g sugar
  • 300 ml heavy cream

White Chocolate Mousse

  • 150 g white chocolate
  • 1/2 tbsp butter
  • 2 pasteurised egg yolks
  • 250 ml heavy cream

Marzipan Lid

  • 400 g pure marzipan
  • 200 g icing sugar
  • ab. 28 g glucose syrup
  • Icing sugar for rolling


Use a cake ring size 22 cm. Cut out your cake bottoms so they fit the ring. Place a bottom in the ring.

Raspberry Mousse:
Place the gelatine sheets in cold water. Bring the raspberries to the boil and press them through a sieve so you get 200 ml of raspberry juice. Heat up the juice and melt the sugar herein.

Whip the cream to a soft whipped cream.

Melt the softened gelatine sheets using a double boiler. Whisk in the raspberry juice.
Fold in the whipped cream little by little. Pour the mousse over the cake bottom in the cake ring. Place the second bottom over the mousse and place the cake in the fridge for at least 4 hours.

White Chocolate Mousse:
Melt the chocolate and butter using a double boiler. Remove the pan from the heat and stir in one egg yolk at a time (yes, the consistency will seem a bit weird now).

Whip the cream to a soft whipped cream. Fold the whipped cream in the chocolate little by little – make sure the maintain the air in the whipped cream. Divide the mousse over the second cake bottom and finish off with the last cake bottom on top. Cool the cake for a minimum of 3 hours.

Marzipan Lid:
Stir the ingredients in a kitchen machine until the mass is homogenous. Don’t stir for too long as the marzipan will start releasing oil from the almonds and we don’t want that. Keep the marzipan in a sealed plastic bag at room temperature until it is to be used.

Knead the marzipan flexible with the heat from your hands. It is very important because we need a flexible lid so we will get a nice surface on the cake without any cracks. Pour a little icing sugar onto your work surface. Mould the marzipan to a high, round circle and make sure to get a thin layer of icing sugar all over your marzipan circle. Start rolling out the marzipan. Make sure that the marzipan doesn’t stick to your work surface by constantly having a little icing sugar underneath the marzipan. Don’t press down when you roll out the marzipan – let the rolling pin do the work. Roll out the marzipan to a relatively thin circle.

If there, on the rolled out marzipan circle, are small white spots of icing sugar, all you have to do is use the heat from your hands to dissolve them. Run your hands over the marcipan without any kind of pressure.

When you move the lid onto the cake have the cake right beside your lid. You must use your forearmes to carry the lid: carefully get your hands underneath the lid until it rests on your forearms. Quickly move it onto the cake. Smooth it over the top and down the sides. To make it smooth down the sides of the cake you must “stretch” the marzipan by holding on to the edge of the lid and smoothing it down along the side of the cake with your other hand.

Cut off the excess marzipan. Place the cake in the fridge or serve it right away.

Raspberry White Chocolate Layer Cake Raspberry White Chocolate Layer Cake Raspberry White Chocolate Layer Cake

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