Layer Cake with Brownie Base, Raspberry Mousse and White Chocolate Custard

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Mar 27, 2017

Morten's birthday 16

I made this cake for my husband’s birthday. He wanted the usual layer cake with raspberry mousse and white chocolate custard. But I could help myself.. I had to twerk it a little: a brownie base and two almond layers, I also found a new raspberry mousse and made a glaze and a marcipan band. The only thing that is the same is the white chocolate custard.

The white chocolate custard is exactly that and not a mousse. Therefore it doesn’t set as firmly as the raspberry mousse. It remains soft while still keeping its shape. Don’t let it stand in a warm room for too long, though.
The raspberry mousse in this cake is pretty acidic, but I think it is balanced nicely by the sweetness of the white chocolate. If you want a sweeter mousse, then you can add 1-2 extra tablespoons of icing sugar.

On the pictures there is less glaze than the recipe makes. I had my doubts about whether it would be too much and besides that, I only had 140 g raspberries left. The cake could easily carry more glaze though.

Serves 10


Brownie base

  • 30 g butter
  • 60 g dark chocolate, 70 %
  • 85 g sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla powder
  • 25 g all purpose flour
  • A pinch of salt

Almond layers

  • 2 eggs, room temperature
  • 85 g sugar
  • 65 g all purpose flour
  • 1/2 tsp baking powder
  • 75 g almonds, blanched and blended

Raspberry mousse

  • 2 sheets of gelatine leaves
  • 200 g raspberries
  • 4 tbsp icing sugar
  • 1 vanilla pod, the seeds from it
  • the juice of 1/2 a lemon
  • 200 ml heavy cream
  • 100 g Greek yogurt

White chocolate custard

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

Raspberry glaze

  • 200 g raspberries
  • 20 g sugar
  • 3 sheets of gelatine leaves

Marzipan band

  • 300 g marzipan (min. 60 % almonds)
  • 125 g icing sugar + extra for rolling out
  • ab. 60 g corn syrup


  • Heavy cream
  • Fresh raspberries
  • Marzipan flowers (made from the excess marzipan from the band)


Brownie base
Preheat the oven to 180C. Line the base of a 20 cm springform tin with parchment paper.

Chop the chocolate and melt it in a heatproof bowl over simmering water together with the butter. When it has been combined, you take it off the heat and let it cool. In a bowl you beat egg and sugar to a thick mixture. Sift the vanilla powder, flour and salt together and fold it into the egg mixture. Lastly, fold the cooled chocolate-butter mixture into the batter. Pour the batter into the springform tin and bake the brownie for about 10-12 minutes. Cool completely in the tin.

Almond layers
While the brownie bakes and cools, you can make the almond layers. Preheat the oven to 200C and prepare a 20 cm springform tin with parchment paper.

Whisk the eggs and sugar until light, thick and a pale yellow. Sift flour and baking powder in the mixture. Fold it a few times and then add the blended almonds and fold carefully until combined.

Pour the batter into the springform tin and bake it for about 15 minutes. Let the cake cool completely in the tin.

Raspberry mousse
Soak the gelatine leaves in cold water for about 10 minutes.

Bring the raspberries, icing sugar, vanilla seeds, the empty vanilla pod and lemon juice to the boil. Mash the berries. Place a sieve over a bowl and pour the mixture through it. Mash the berries lightly (without pressing any of the seeds through the sieve) so you get some of the good fruit meat through the sieve. Pour it back into the sauce pan and warm it up again. Melt the softened gelatine leaves in the warm purée. Take it off the heat and pour it into a bowl for cooling. It must reach room temperature.

Whip the cream to a light foam and fold in the Greek yogurt. When your purée has reached room temperature, you can fold it carefully (but thoroughly so you do not fold the cream too much) into the cream and yogurt until it is combined.

Place the cooled brownie base in a 20 cm springform pan or cake ring on a dish and place an acetate liner round the side of the pan/ring. Pour the raspberry mousse over the base and place it in the fridge to cool for about 2 hours.

White chocolate custard
Melt the white chocolate with the butter over a bain marie. Let it cool down a bit. Add one egg yolk at a time and stir well after each addition. Your chocolate will now split, but keep stirring and it will come together again.

Whip the cream up. If your chocolate bowl has become completely cool, you can use it, if not, pour the chocolate into another bowl. Take a little portion of the whipped cream and mix it with the chocolate to loosen it up. The fold in the cream in two sections.

Place the white base on top of the raspberry mousse and pour the chocolate custard on top. Place it in the fridge for a minimum of 3 hours. When the custard is firm, you can place the last white base.

Raspberry glaze
Soak the gelatine leaves in cold water.

Bring the raspberries and sugar to the boil until the sugar is dissolved. Melt the softened gelatine in the warm purée. Pour the purée through a sieve and let it cool down to room temperature.

Marzipan band
Knead the marzipan, icing sugar and corn syrup well. Place the mass on a surface sprinkled lightly with icing sugar. Make sure that your mass is homogenous and that there aren’t any pockets of corn syrup. Measure the circumference and height of your cake (add 1 cm to the height so the band will be a little taller than the cake). Add a little to the height and length and roll out a band that fits your measurements. Make sure to have icing sugar under your marzipan band so it doesn’t stick to your surface. Cut all the sides of the band in straight lines.

Have your cake next to your work station. Carefully slide your hands under the band, lift it and place it quickly around your cake (you can also roll up the band and then roll it out directly around the cake, but I didn’t have space for that because of the tall border on my dish). Overlap the two ends of the band and cut through them with a sharp knife so you get a perfect joining.

Carefully, pour cooled glaze over the top of your cake. Place the cake in the fridge.

Whip a little cream and decorate the cake with the whipped cream, fresh berries and perhaps a little marzipan flowers.

Morten's birthday 16 Morten's birthday 16 Morten's birthday 16 Morten's birthday 16

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