Ingredients

4 eggs

150 g sugar

100 g flour

600 g raspberries

40 cl whipped cream (30% fat)

7 sheets of gelatine

juice of 1/2 lemon

1 sachet of vanilla sugar

Preparation

1. Prepare the sponge cake
   For the sponge cake, you will use all the eggs. Separate the whites from the yolks, mix the whites with 100 g of sugar and whiten the mixture. When the mixture is frothy, add the sifted flour. Mix well. Beat the egg whites until stiff and fold them gently into the mixture. Pour the sponge cake mixture into a 20 cm tin and smooth with a spatula to make even shapes. Bake for 10 minutes in a preheated oven at 210°C. When the sponge cake is cooked, place it on baking paper and press it down with a baking tray. When the sponge cake is compacted, remove the baking tray and leave to cool to room temperature.
2. Prepare the raspberry mousse
   For the mousse, set aside 500 g of raspberries, the whipped cream, 5 sheets of gelatine, 2 tablespoons of sugar and the lemon juice. Put the raspberries, sugar and lemon juice in a blender and blend until smooth. Strain the mixture. Soften the gelatine sheets in cold water. To melt the gelatine, heat the raspberry coulis over a low heat and add the gelatine leaves. Whip the whipped cream and fold it into the raspberry mixture.
3. Prepare the glaze
   With the remaining raspberries, make a coulis as before with the gelatine and vanilla sugar. Leave to cool.
4. Assembly
   Place the sponge cake in the bottom of a round mould. Spread the raspberry mousse and cover with the icing. Leave in the fridge for at least 3 hours.

This recipe is lower in calories than the classic recipe, because only fresh cream is used to make the mousse and it is low in fat. The whipping cream is removed to keep the light cream. The sugar is also reduced to a minimum for a more balanced recipe.

You can add crunch to your recipe by putting crushed pistachios on top of the icing or even nuts.

You can of course adapt this recipe to suit a vegan diet.

To make the recipe even easier, you can use your thermomix, especially for the raspberry coulis.