RASPBERRY MOUSSE CAKE

RASPBERRY MOUSSE CAKE

Ingredients:
4 eggyolks
1/3 cup sugar
3 tablespoons rum
3/4 cup raspberry puree
1 tbsp. water
1 1/2 tbsps. Gelatin
1 1/2 cups all-purpose cream
store bought sponge cake, enough for 9-inch cake

Directions:
1. In a bowl, whisk together eggyolks, sugar and liqueur over simmering water till lukewarm.
2. Remove from heat and beat till cold.
3. Sprinkle gelatin over the water. Let this stand for a few minutes.
1. Melt the gelatin and add it to the raspberry puree.
2. Fold the eggyolk mixture.
3. Fold the all purpose cream.

Ingredients for the topping:
1 1/2 cups fresh or frozen berries
1/2 cup all-purpose cream
1/4 cup raspberry puree
1/4 cup water
1/2 cup sugar

Directions for the syrup:
Mix together puree, water and sugar in a saucepan. Simmer until syrupy.

Directions for assembly:
1. Line an 9 inch cake pan with paper in the bottom and acetate on the sides.
2. Arrange chiffon cake or slices in the bottom of the baking pan.
3. Pour mousse in the center.
4. Top with another layer of cake or cake slices.
5. Remove from baking pan and Spread the whipped cream on top.
6. Arrange berries.
7. Brush with the syrup.