Raspberry mint leaf cake is a simple dessert that is vibrant, fresh, and appetizing.

All you have to do is place a hemisphere of white cheese mousse flavored with mint and lemon on top of an ultra-crisp Breton ice ball and then decorate it with raspberries inserted to increase the appetite.

In the rainy season, this dessert is like sunshine on a plate to soothe your mood.

Raspberries are in full bloom from May to June, which is a great season for desserts.

Introducing this pound cake using fresh raspberries, raspberry spiced liqueur, and raspberries from the inside out.

Ingredients

23 x 4.5 x 6cm rectangular cake mold

1. Eggs 65g

2. Honey 9g

3. Caster sugar 35g

4. Low gluten flour 54g

5. Almond flour 12g

6. Cream 60g

7. Raspberry liqueur 9g

8. 12 frozen raspberries

Preparation steps

1. Line a cake tin with baking paper.

2. Beat the eggs, honey, and sugar in a mixing bowl and heat over water until the eggs reach 40°C.

3. Whip on high speed until the eggs are white in color and the foam is fluffy.

4. Sift the low-gluten flour and almond flour into 3 and toss to combine.

5. Melt the cream at 40°C. Mix a portion of 4 with the melted cream to make it similar in texture, then pour it into 4 and mix well together.

6. Finally, add the raspberry liqueur and mix well to complete the batter.

7. Place 8 in a piping bag and fill the baking tin, arranging the frozen raspberries at regular intervals in the center of the batter.

Bake in a 160°C oven for 20 to 23 minutes.

The same can be done for the raspberry cheesecake mousse.

Preparation time: 45 minutes

Cooking time: 1 minute

Total time: 46 minutes

Ingredients

For the mousse

15 oz (425 g) fresh raspberries

2 teaspoons (10 g) gelatin powder

3 tablespoons (45 ml) cold water

1½ cups (355 ml) heavy cream

12 oz (340 g) cream cheese, softened

2 /4 cup (260 g) icing sugar, separated

1 teaspoon (5 g) vanilla extract

For the creme fraiche.

1.1 cup (120 g) wholemeal cracker crumbs (8 whole slices)

2.2 tablespoons (26 g) granulated sugar

3.1/4 cups (56 g) unsalted butter, melted

Garnish (optional)

1.3/4 cups (175 ml) heavy cream

2. Tablespoons (26 g) of caster sugar

3. 10 to 20 fresh raspberries

4. Mint leaves

Steps.

1. To make the mousse: place the raspberries in a food processor and blitz until well softened.

Strain the raspberry puree through a fine mesh into a bowl to remove the seeds. Set aside.

2. Pour 3 tablespoons of water into a small microwaveable bowl, sprinkle the gelatine evenly over the top of the water, and leave to stand for 5 minutes.

3. Heat the gelatine mixture in the microwave oven on high power for 30 seconds.

Remove and stir for 1 minute. Cool for 4 minutes until room temperature (do not let it cool completely or it may start to set).

4. While the gelatin is resting, prepare the whipped cream and cream cheese mixture by whisking heavy cream in a medium-sized mixing bowl using an electric mixer on high speed until the cream is whipped to wet peaks.

5. Add 1/4 cup icing sugar and whip until foamy (remove only the excess icing sugar from the mixer blades.

No cleaning is required in the next step).

6. In a separate large bowl, stirring by hand, mix cream cheese and 2 cups icing sugar until well combined.

Add the vanilla and red food coloring and mix well.

7. Mix at the highest speed for about 2 minutes until fluffy. Add the strained raspberry puree, add the slightly warm gelatine/water and mix well.

8. Add 1/3 of the whipped cream mixture, followed by the rest, until well combined.

Put it in the fridge while you prepare the crust (don't chill it for more than 30 minutes as you don't want it to solidify).

9. To make the crumble: in a medium-sized bowl, stir together the whole meal of biscuit crumbs and sugar.

Pour in the butter and mix well with a fork. Divide the mixture into 10 dessert cups and gently press into an even layer.

10. For the batch, place the mousse in a piping bag fitted with a large round tip and pipe onto the cup-shaped shell layer.

Repeat with the remaining mousse. Cover with cling film and chill in the fridge for 3 hours until set.

11. Optional topping: In a medium-sized mixing bowl, whip the heavy cream with an electric mixer until the cream is soft.

Whisk in the sugar until the cream is stiff.

12. Transfer the cream to a piping bag fitted with a large star tip and drizzle the cream over the mousse.

Add 1 - 2 raspberries and garnish with mint leaves.