This Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue is a perfect combination of fruity freshness and spiced warmth. The cake features a soft, fragrant cardamom-infused base, a creamy raspberry mousse, and a light, fluffy meringue that’s delicately torched for an elegant finish. Whether you’re looking for a stunning dessert for a special occasion or simply want to indulge in something delicious, this cake is sure to impress. Naturally gluten-free, this cake can also be adapted to be lactose-free with just a few simple swaps.
Jump to Recipe
Ingredients You’ll Need:
- Butter
- Eggs
- Sugar
- Almond paste
- Almond flour
- Cornstarch
- Potato starch
- Rice flour
- Salt
- Ground cardamom
- Vanilla sugar
- Raspberry purée (from frozen raspberries)
- Heavy cream
- Gelatin sheets (or gelatin powder)
- Egg whites
- Lemon juice
- Fresh raspberries (optional, for garnish)
Equipment You’ll Need:
- Springform pan
- Mixing bowls
- Electric or stand mixer
- Whisk
- Sieve
- Spatula
- Piping bag
- Brûlée torch
- Offset spatula
- Saucepan
- Thermometer
- Cake collar (optional)
Instructions:
- Bake the Cardamom Cake Base:
- Preheat your oven to 175°C (350°F) and grease a 22 cm springform pan.
- Whisk together the eggs and sugar. Add the salt, cardamom, and vanilla sugar.
- Stir in the grated almond paste until combined.
- Mix almond flour, cornstarch, potato starch, and rice flour. Fold these dry ingredients into the egg mixture.
- Stir in the melted butter and pour the batter into the prepared pan. Bake for 16–20 minutes until golden and cooked through.
- Let the cake cool completely before adding the mousse.
- Prepare the Raspberry Mousse:
- Soak gelatin sheets in cold water for about 5 minutes (or bloom gelatin powder).
- Heat the raspberry purée with sugar and vanilla sugar until the sugar is dissolved, then remove from heat.
- Stir the soaked gelatin into the warm raspberry purée until fully dissolved. Let the mixture cool to room temperature.
- Whip the heavy cream to soft peaks, then gently fold in the cooled raspberry mixture.
- Pour the mousse over the cooled cake base, smooth the top, and freeze overnight (for at least 12 hours).
- Make the Meringue:
- In a saucepan, heat sugar and water to 121°C (250°F).
- Whip egg whites to soft peaks, then slowly pour in the hot sugar syrup while continuing to whip.
- Continue whipping until the meringue is firm and cooled down.
- Assemble the Cake:
- Once the mousse has set in the freezer, remove the cake from the pan and place a cake collar (if using) for clean edges.
- Pipe or spread the meringue over the mousse.
- Lightly torch the meringue until golden brown.
- If desired, decorate with fresh raspberries.
- Thaw & Serve:
- Thaw the cake in the refrigerator for about 5–6 hours before serving.
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Naturally Gluten-Free
This Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue is made with almond flour, rice flour, and starches, which makes it naturally gluten-free. Whether you’re hosting a gluten-sensitive guest or simply want to enjoy a delightful dessert without gluten, this cake delivers on both flavor and texture.
Lactose-Free Option
To make this Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue lactose-free, substitute the butter with lactose-free butter or a dairy-free alternative. For the mousse, use a lactose-free heavy cream or plant-based whipping cream. These adjustments will ensure your cake remains creamy and delicious while accommodating those with lactose intolerance.
How to Store
- In the Freezer: This Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue can be stored in the freezer for up to 2 weeks. After applying the meringue, cover the cake tightly with plastic wrap to prevent freezer burn.
- In the Fridge: Once thawed, the cake can be stored in the refrigerator for 2–3 days. Make sure to keep it covered to maintain its freshness.
- Note: If you’ve already torched the meringue, it’s best to serve the cake fresh, as meringue tends to soften over time.
This Gluten-Free Raspberry Mousse Cake with Cardamom Base and Meringue is not only a stunning dessert but also a light and flavorful treat that everyone will enjoy. Whether you’re serving it at a special occasion or just treating yourself, it’s sure to impress!
Raspberry Mousse Cake with Cardamom Cake Base and Italian Meringue
Equipment
- 22 cm (8.5-inch) springform pan
- Mixing Bowls
- Electric mixer or stand mixer
- Whisk
- Sieve (for straining raspberry purée)
- Spatula
- Piping bag (for meringue)
- Brûlée torch (for toasting meringue)
- Offset spatula (optional, for smoothing mousse or meringue)
- Saucepan (for sugar syrup)
- Thermometer (for sugar syrup, to reach 121°C)
- Plastic acetate cake collar (for neat mousse edges, optional)
Ingredients
Cardamom Cake Base:
- 150 g unsalted butter, melted180 g
- 2 eggs
- 180 g granulated sugar
- 150 g grated almond paste
- 30 g almond flour
- 25 g cornstarch
- 30 g potato starch
- 25 g rice flour
- 6 g salt
- 10 g ground cardamom
- 10 g vanilla sugar
- 0.5 tsp xanthan gum (optional)
Raspberry Mousse:
- 150-200 g 150–200 g raspberry purée (from blended and strained frozen raspberries)
- 450 ml 450 ml heavy cream
- 100 g 100 g granulated suga
- 1 tsp vanilla sugar
- 3 3 gelatin sheets (or 2 tsp gelatin powder)
Decorate (optional):
- 1 pack fresh raspberries
Instructions
Bake Cake Base:
- Preheat oven to 175°C (350°F). Grease a 22 cm (8.5-inch) springform pan.
- Whisk eggs and sugar, add salt, cardamom, and vanilla sugar.
- Stir in grated almond paste.
- Mix almond flour, cornstarch, potato starch, and rice flour (plus xanthan gum if using). Fold into the egg mixture.
- Stir in melted butter. Pour into pan and bake for 16–20 minutes. Cool completely.
Prepare Mousse:
- Soak gelatin sheets in cold water for about 5 minutes (or bloom gelatin powder in water).
- Heat raspberry purée with sugar and vanilla sugar until sugar dissolves. Remove from heat.
- Squeeze out gelatin sheets and stir into warm raspberry purée until fully dissolved (or stir in gelatin powder).
- Let the mixture cool to room temperature.
- Whip cream to soft peaks and fold into the raspberry purée. Pour mousse over cooled cake base.
- Freeze overnight (at least 12 hours).
Make Meringue:
- Heat sugar and water until the mixture reaches 121°C (250°F).
- Whip egg whites to soft peaks. Slowly pour hot sugar syrup into egg whites while whipping.
- Continue to whip until meringue is cool and firm, about 5–10 minutes.
Assemble & Serve:
- After freezing, pipe or spread Italian meringue over the mousse.
- Lightly torch the meringue until golden brown.
- Decorate with fresh raspberries, if desired.
- Allow cake to thaw in the refrigerator for 5–6 hours before serving.
