Mousse cake "Creamy-raspberry tenderness"

I want to share with you a completely simple recipe for a mousse cake "Creamy Raspberry Tenderness". The name of the cake speaks for itself. Mousse cake is incredibly tender, light and insanely delicious. I'm sure you'll love this raspberry cake!

Ingredients

• For the biscuit:
• Eggs - 2 pcs.
• Sugar - 60 g
• Flour - 40 g
• Corn starch - 10 g
• Vanilla sugar - 1 tsp
• Baking powder - 1/2 tsp
• For impregnation:
• Water - 50 ml
• Sugar - 2 tsp
• For creamy mousse:
• Milk - 300 ml
• Sugar - 125 g
• Corn starch - 30 g
• Vanilla sugar - 1 tsp
• Gelatin - 10 g
• Water (for gelatin) - 50 ml
• Cream 30-35% - 500 ml
• For the jelly layer:
• Raspberries - 300 g
• Jelly with raspberry flavor (powder) - 160 g
• Water (boiling water) - 600 ml

Directions

1. Cooking biscuit.
2. In a bowl, mix flour, cornstarch and baking powder, sift together. We set aside.
3. Beat eggs with sugar and vanilla sugar for 5-7 minutes.
4. Then gradually add the dry ingredients to the beaten eggs. Gently mix with a spatula from the bottom up until a homogeneous mass.
5. Cover the bottom of a 20 cm diameter mold with parchment paper.
6. Pour in the biscuit dough and smooth it out with a spatula.
7. Bake the biscuit in the oven, preheated to 180°C, for 15-20 minutes or until "dry skewer".
8. We take out the finished biscuit from the oven and immediately turn it over onto a wire rack. Leave in this form until completely cooled.
9. Preparing sugar syrup for soaking biscuit. Mix water with sugar. Bring to a boil, stirring until the sugar is completely dissolved. Then let cool completely.
10. Cooking custard.
11. In a small saucepan, combine corn starch, sugar, vanilla sugar. Gradually add milk and stir well until smooth. We put the saucepan with the contents on the fire. Continuously stir the milk mass, especially at the bottom of the pan, to avoid the formation of lumps. As soon as the custard thickens and begins to boil, remove from the stove.
12. Pour the custard into a clean bowl.
13. Cover with cling film so that the film lies directly on the surface of the cream. Then cool completely.
14. Cooking creamy mousse.
15. Whip the cold cream with a mixer until firm peaks. Then add parts of the cooled custard, continuing to beat until smooth.
16. Pour gelatin with water and leave for 10 minutes or do as indicated in the instructions on the package. We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil gelatin!
17. Pour the still slightly warm gelatin mass in a thin stream into the creamy mousse and whisk vigorously with a mixer until smooth.
18. We collect the cake.
19. Carefully run a knife along the side, take out the cooled biscuit and remove the baking paper.
20. Then cut out a circle using a ring with a diameter of 18 cm.
21. We cover the bottom of the split ring with a diameter of 20 cm with parchment paper or cling film and put it on a suitable dish. We lay the edges of the ring with an acetate film.
22. At the bottom of the form lay out the biscuit cake.
23. We impregnate it with sugar syrup (impregnation).
24. Pour the creamy mousse on top, gently shake the mold so that it is evenly distributed.
25. Place in the refrigerator until the mousse is completely set, about 2 hours.
26. Cooking raspberry jelly - do as indicated in the instructions on the package.
27. Pour raspberry jelly (powder) with boiling water and mix well until smooth.
28. Cool the jelly a little and put in the refrigerator until it thickens slightly, but still a fluid consistency.
29. We spread raspberries on the frozen creamy mousse.
30. Pour 1/3 of the raspberry jelly on top and put it in the refrigerator for 15-20 minutes so that the jelly grabs and fixes the raspberries.
31. We take the cake out of the refrigerator and fill it with the remaining jelly.
32. We put it in the refrigerator for 3-4 hours, until the jelly is completely solidified.
33. We take out the cake from the refrigerator.
34. Carefully pull out the cling film, remove the split ring and remove the acetate film.
35. Mousse cake "Creamy-raspberry tenderness" is ready.