Ingredients
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Crust
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Wheat Flour – 1 cup (150 g)
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Margarine – ⅔ cup (150 g)
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Almonds – ⅔ cup (80 g)
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Eggs – 1
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Sugar – 6 tbsp
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Baking Powder – ½ tsp
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Salt – ¼ tsp
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Mousse
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Sour Cream – 1 ¾ cups (400 ml)
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Sugar – ½ cup (150 g)
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Gelatin – 7 tsp
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Yogurt – 1 ¼ cups (300 ml)
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Lemon Juice – ⅓ cup (75 ml)
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Lemon Zest – 1 tbsp
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Cognac – 1 tbsp
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Raspberries – 2 ⅓ cups (300 g)
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Topping
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Starch – ½ tsp
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Raspberry Juice – 2 cups (500 ml)
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Vanillin – ½ tsp (2 g)
Recipe
If you want to taste the tenderness, make a mousse pie. This dessert is world famous due to its airy texture. Due to its tenderness the treat has even become a symbol of comedy!
Prepare this pie with yogurt and raspberries, and serve it with exceptional nut crust (chopped almonds work great). Please note that this dessert doesn’t have neither many layers nor a large amount of cream, so the de-facto it is a quiche with cream, but you can still call it a cake.
Steps
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1
Done
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CrustGrind the nuts with a blender or coffee grinder into small crumbs and mix with flour, baking powder, 6 tablespoons of sugar and a pinch of salt. |
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2
Done
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Melt the margarine and add it and the egg to the mixture. Knead a thick dough, cover it with plastic wrap and leave in the refrigerator for an hour. |
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3
Done
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Roll out the cooled dough and line the springform pan with it so that the edges turn out. Bake for 25 minutes at 400 °F (200 °C). |
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4
Done
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MousseBeat sour cream while gelatin swells. Mix yogurt with sugar, lemon zest, lemon juice and cognac. Add in the sour cream, gelatin and mix again. |
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5
Done
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Line the springform with parchment paper, as shown in the video. Put half of the raspberries on the cake, pour the cream on top. Spread the rest of the berries on the surface of the dessert and refrigerate it for an hour. |
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6
Done
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ToppingMix raspberry juice with starch and vanilla, bring to a boil and let cool. Before serving, pour raspberry topping on the mousse cake. |
You can add anything to it, but berries, lime, lemon, coconut, chocolate and peanut butter are especially good. Due to the mousse, this dessert comes out more tender than any cheesecake, so it will be a great treat at a small child’s birthday.
The only tricky part for an unexperienced cook is the gelation of the cream. Just be careful with the amount of gelatin and fatness of the cream, and the result will exceed all your expectations!
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