**The Art of Creating a Delightful Raspberry Mousse Cake**

To start, we need to assemble our cake by adding layers of jam and mousse. First, we apply a layer of jam followed by a layer of mousse, and then repeat this process one more time. It's essential to get the jam nice and even, as this will help hold everything together. Next, we add another layer of mousse on top of the first layer, making sure it's evenly spread out. After that, we apply a final layer of jam, followed by the same mousse layer, and then our cake is complete.

Once we've assembled our cake, we need to attach a new top layer to the cake. Since we cut off the top earlier, we'll use a notch on the cutter to line it up with the seam. To ensure that the top layer adheres properly, we'll give it a quick brush of raspberry jam. This will help create a strong bond between the top and bottom layers.

To prevent the top layer from drying out, we'll add an extra layer of soak, just in case. This is because the top layer doesn't have the baked layer underneath, which would normally provide extra moisture. Our goal here is to keep the top layer hydrated, so we can enjoy it without any issues.

Now that our cake is assembled and ready for refrigeration, it's time to work on the buttercream frosting. We'll bring it back to room temperature, as it's been chilled in the fridge for a while. When done correctly, Swiss buttercream frosting is an excellent choice, providing a smooth texture and flexibility when working with it.

To achieve this frostable buttercream, we can use our stand mixer or even whisk it by hand until it becomes fluffy once again. Our cake will come out of the fridge, and we want to wait until the mousse has set slightly more. This is crucial for achieving a solid consistency that's not too soft or too firm.

To finalize our icing, we'll give our cake a gentle heating along the sides with a creme brulee torch. This technique helps create an even layer of frost on top of our cake. It may seem counterintuitive to heat up a cake before frosting it, but this process really works wonders in achieving that smooth finish.

Now, let's move on to decorating our cake! Since we're using fresh raspberries, we'll distribute them evenly across each slice. Remember, these are micro cakes, so we'll only need six slices of two raspberries each. We can use any flavor combination we prefer; for this recipe, we chose lemon sponge cake with a Swiss buttercream icing, raspberry jam, and raspberry mousse.

The key to decorating is simplicity. A few fresh raspberries will add the perfect pop of color and freshness to our cake. If you'd like to try something different, feel free to experiment! The world of flavor combinations is vast and exciting, and we encourage you to explore your creativity.

Once our cakes have chilled in the fridge for a bit, it's time to slice them up and enjoy. As a bonus, this recipe makes six adorable micro cakes that are perfect for snacking or sharing with friends and family. So if you're looking for a delightful way to treat yourself or someone special, consider giving this recipe a try!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we are going to take everything we've learned in our last two episodes with the lemon sponge and the lemon Swiss buttercream along with a couple of our older recipes like the raspberry jam and the mousse which we're going to make raspberry mousse this time and we're gonna put it all together and show you the assembly method for our cake so we're going to start with the sponge cake that we made this is the raspberry jam this is the lemon Swiss buttercream and some lovely raspberry mousse now we're going to show you a couple different ways that you can assemble your cake first of all you want to make a decision if you want to even off the top which you don't have to it's not required if you don't want to now we want to make a layer cake so we are going to cut this as close to even as possible it is sometimes easier to do this if you do it vertically like putting the cake down and cutting a parallel to the countertop it doesn't have to be perfectly even if you're on a very slight bias it's not going to hurt you too much but you do want to make sure if you notice that there's a slight bias which there was when we cut it up this time if there is a slight bias in your cut you want to make sure that you know which direction the bias goes in so the easiest way to do that is to just cut a little notch in the side of the cake that goes all the way from top to bottom that way you can just line it up so if you're going to be assembling the cake as is now you know exactly where to put it so that it doesn't it doesn't have much more on one side in the other now we do want to even it out along this side we're also going to end up putting this together in this ring mold in this it's basically a ring and cutter so we are going to cut off so a little bit of excess on the outside make sure it's all nice and even on the outside and then we're going to we're gonna assemble this inside the mold this makes things a lot easier you don't really need to grease the mold to do this it's we're gonna refrigerate this once it's been assembled and then pop it out a little bit later we'll show you that soon now if you have seen Claire savitz do her baking sort of Academy on the bon appetit channel you know she uses a soap we are also using a soap for ours but ours is just booze we're using a little bit of rye and you just wanna give it a little bit of a paint you don't want to soak it through but you do want to give it a little bit of liquid in there so that it doesn't dry out and a little bit of booze doesn't hurt in cases like this although if you don't drink or you don't want to use booze there are lots of other options for a soak and I do recommend the one opposite channel for that so we're gonna put a layer of the raspberry jam down we just boiled this down so that it would be more jelly more solid at room temperature then we're gonna put in a layer of the mousse and I'll have a card somewhere along here to show you with a link to our fruit mousse video and you just want to get that as even as you can so we're just gonna spread that around until it's good and even in there you don't want it to be too cold when you're working with it because it does make it tough to work with the mousse will get quite stiff and harder to make an even coating of or an even layer of so now we're going to take the top half and once again we are just going to give it a little bit of a brush with the Rye the Rye we used was Canadian Centennial rye which has this lovely sort of molasses flavor as well so it add a little bit of sweetness in this otherwise rather tart and sour sort of cake with the lemon and the raspberry which are some of my very favorite flavors when you see chef Caleb here is gonna add another layer of that raspberry jam to the top half anyone I get that again nice and even then we're just gonna pop that right on top of that layer of mousse and you don't have to go overboard you don't have to use a whole whole lot just just enough that you've got that nice tart raspberry jam in there and what the flavour you want to look so here is another method of doing it now this one we are going to use a slightly smaller ring mold so it's gonna take a little bit more off the side and you just want to give it a little twist while you're cutting these ring molds these cutters are not extremely sharp so you do want to make sure that you're giving a little bit of motion so it to help it move through the cake you can cut off any extra width of knife now if you can use some of that extra to make a cake pop or anything like that you just didn't that's what we did and there you go so that's gonna be nice and even all the way all the way down and then for this one we do want to even off the top for this one this is another way of doing it makes a slightly more refined looking cake it's gonna be a little more even quite pretty this way you're gonna be throwing away well not throwing away of course you're gonna eat some of that take your cutting off but you're gonna be the cake itself is going to be smaller in this case and once again you want to give it a nice sort of even cut all the way through for your layers and if there is a slight bias just give that little notch and you're in good shape little trick - chef Caleb use is he'll put the notch where the seam in the as you can see here where the seam in the ring is so that you knows exactly where to put the second layer and then once again very simple we're going to use the soap so just a quick little brush of the Rye and then we're going to add a layer of the jam followed by a layer of the mousse once again so get that jam nice and even followed by that layer of mousse and then eat as even as you can and then finally we're gonna add that top layer once again a quick brush with the soak a little bit of that raspberry jam and then on the cake it goes now because we have cut the top again we're gonna line that notch up with the seam on the cutter now because we have cut the top off of this we're actually gonna add another quick little brush of the soak to the top here because we don't want the top to dry out because it doesn't have the the baked layer on top we just want to give it a little extra soak I'm a very very very top and of course you're going to want to use some kind of liqueur that has a complimentary flavor to what you're using inside the cake so now we're gonna refrigerate those for a while well--that's refrigerating we are gonna get out our buttercream frosting and bring it back up to room temperature it's been in the fridge for a while it's not a great texture when it comes out of the fridge but all you need to do is put it back in your stand mixer or even whisk it for a little while until it gets fluffy again it comes right back this Swiss buttercream really really useful and a really really great icing to work with quite easy and very forgiving as well so these are going to come out of the fridge once the mousse has set a little bit more we want them to be a little bit more solid than they were when they were at room temperature and you can see they're pretty tightly in there so what we're going to do is if you have a creme brulee torch the easiest way to do this is just give it a gentle little heating along the side with your torch now you don't have to do it this way of course you can warm right up with your hands you can warm it up with just like a warm towel around it or something like that anything like that is fine this is just a really fast and easy way to do this so give it a little push and it comes and you can see those great layers in there perfect so we are going to start icing this now if you like us do not have a real baking stand or a icing stand or cake tray or anything like that you can use whatever you have on hand we just use the bottom of the springform pans that we use to make the cake on top of a bowl and that will give you a little bit more control over everything you will need to hold it for sure and then from there it's just icing it so you're gonna get a nice dollop of that that beautiful buttercream on there you want to be careful not to stir up the raspberry stuff from beneath and you want to get a good even layer a good even coating of your icing on there at this point it's really it's up to you how thick you want the icing now we are not experts at cake decorating I by any means but a trick to get it a little bit smoother is if you have the back end of a quite hot knife so just run it under really really hot water and you just run it along that buttercream and it'll get a nice and smooth like this now we're gonna decorate these with some fresh raspberries because we wanted to sort of keep it on theme and all the flavors together so we're just gonna put these little raspberries on here now remember these are little micro cakes they're really small so this cake is gonna get divided six ways and everyone will give a slice that's so six little raspberries on top is just perfect so that's gonna go in the fridge for a little while and then when it comes out and we are ready to go so we're just going to cut this the mousse is solid we're not solid but good and firm inside the the icing has gelled quite nicely so we're just going to cut so we have a raspberry on each slice and there you go there is your cake with the beautiful layers inside that beautiful lemon sponge cake lemon Swiss buttercream icing the raspberry jam and the raspberry mousse and then decorate with a little fresh raspberries now of course you can use any flavor combination you like you can use strawberry we made a beautiful passion fruit mousse in a previous video we'll link to that you can use that whatever you like I the world is your oyster we hope you enjoyed this cake was really fantastic and we ate it in record time so if you like this recipe please do like and subscribe and if you have any recipe you'd like to see chef Caleb private Channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we are going to take everything we've learned in our last two episodes with the lemon sponge and the lemon Swiss buttercream along with a couple of our older recipes like the raspberry jam and the mousse which we're going to make raspberry mousse this time and we're gonna put it all together and show you the assembly method for our cake so we're going to start with the sponge cake that we made this is the raspberry jam this is the lemon Swiss buttercream and some lovely raspberry mousse now we're going to show you a couple different ways that you can assemble your cake first of all you want to make a decision if you want to even off the top which you don't have to it's not required if you don't want to now we want to make a layer cake so we are going to cut this as close to even as possible it is sometimes easier to do this if you do it vertically like putting the cake down and cutting a parallel to the countertop it doesn't have to be perfectly even if you're on a very slight bias it's not going to hurt you too much but you do want to make sure if you notice that there's a slight bias which there was when we cut it up this time if there is a slight bias in your cut you want to make sure that you know which direction the bias goes in so the easiest way to do that is to just cut a little notch in the side of the cake that goes all the way from top to bottom that way you can just line it up so if you're going to be assembling the cake as is now you know exactly where to put it so that it doesn't it doesn't have much more on one side in the other now we do want to even it out along this side we're also going to end up putting this together in this ring mold in this it's basically a ring and cutter so we are going to cut off so a little bit of excess on the outside make sure it's all nice and even on the outside and then we're going to we're gonna assemble this inside the mold this makes things a lot easier you don't really need to grease the mold to do this it's we're gonna refrigerate this once it's been assembled and then pop it out a little bit later we'll show you that soon now if you have seen Claire savitz do her baking sort of Academy on the bon appetit channel you know she uses a soap we are also using a soap for ours but ours is just booze we're using a little bit of rye and you just wanna give it a little bit of a paint you don't want to soak it through but you do want to give it a little bit of liquid in there so that it doesn't dry out and a little bit of booze doesn't hurt in cases like this although if you don't drink or you don't want to use booze there are lots of other options for a soak and I do recommend the one opposite channel for that so we're gonna put a layer of the raspberry jam down we just boiled this down so that it would be more jelly more solid at room temperature then we're gonna put in a layer of the mousse and I'll have a card somewhere along here to show you with a link to our fruit mousse video and you just want to get that as even as you can so we're just gonna spread that around until it's good and even in there you don't want it to be too cold when you're working with it because it does make it tough to work with the mousse will get quite stiff and harder to make an even coating of or an even layer of so now we're going to take the top half and once again we are just going to give it a little bit of a brush with the Rye the Rye we used was Canadian Centennial rye which has this lovely sort of molasses flavor as well so it add a little bit of sweetness in this otherwise rather tart and sour sort of cake with the lemon and the raspberry which are some of my very favorite flavors when you see chef Caleb here is gonna add another layer of that raspberry jam to the top half anyone I get that again nice and even then we're just gonna pop that right on top of that layer of mousse and you don't have to go overboard you don't have to use a whole whole lot just just enough that you've got that nice tart raspberry jam in there and what the flavour you want to look so here is another method of doing it now this one we are going to use a slightly smaller ring mold so it's gonna take a little bit more off the side and you just want to give it a little twist while you're cutting these ring molds these cutters are not extremely sharp so you do want to make sure that you're giving a little bit of motion so it to help it move through the cake you can cut off any extra width of knife now if you can use some of that extra to make a cake pop or anything like that you just didn't that's what we did and there you go so that's gonna be nice and even all the way all the way down and then for this one we do want to even off the top for this one this is another way of doing it makes a slightly more refined looking cake it's gonna be a little more even quite pretty this way you're gonna be throwing away well not throwing away of course you're gonna eat some of that take your cutting off but you're gonna be the cake itself is going to be smaller in this case and once again you want to give it a nice sort of even cut all the way through for your layers and if there is a slight bias just give that little notch and you're in good shape little trick - chef Caleb use is he'll put the notch where the seam in the as you can see here where the seam in the ring is so that you knows exactly where to put the second layer and then once again very simple we're going to use the soap so just a quick little brush of the Rye and then we're going to add a layer of the jam followed by a layer of the mousse once again so get that jam nice and even followed by that layer of mousse and then eat as even as you can and then finally we're gonna add that top layer once again a quick brush with the soak a little bit of that raspberry jam and then on the cake it goes now because we have cut the top again we're gonna line that notch up with the seam on the cutter now because we have cut the top off of this we're actually gonna add another quick little brush of the soak to the top here because we don't want the top to dry out because it doesn't have the the baked layer on top we just want to give it a little extra soak I'm a very very very top and of course you're going to want to use some kind of liqueur that has a complimentary flavor to what you're using inside the cake so now we're gonna refrigerate those for a while well--that's refrigerating we are gonna get out our buttercream frosting and bring it back up to room temperature it's been in the fridge for a while it's not a great texture when it comes out of the fridge but all you need to do is put it back in your stand mixer or even whisk it for a little while until it gets fluffy again it comes right back this Swiss buttercream really really useful and a really really great icing to work with quite easy and very forgiving as well so these are going to come out of the fridge once the mousse has set a little bit more we want them to be a little bit more solid than they were when they were at room temperature and you can see they're pretty tightly in there so what we're going to do is if you have a creme brulee torch the easiest way to do this is just give it a gentle little heating along the side with your torch now you don't have to do it this way of course you can warm right up with your hands you can warm it up with just like a warm towel around it or something like that anything like that is fine this is just a really fast and easy way to do this so give it a little push and it comes and you can see those great layers in there perfect so we are going to start icing this now if you like us do not have a real baking stand or a icing stand or cake tray or anything like that you can use whatever you have on hand we just use the bottom of the springform pans that we use to make the cake on top of a bowl and that will give you a little bit more control over everything you will need to hold it for sure and then from there it's just icing it so you're gonna get a nice dollop of that that beautiful buttercream on there you want to be careful not to stir up the raspberry stuff from beneath and you want to get a good even layer a good even coating of your icing on there at this point it's really it's up to you how thick you want the icing now we are not experts at cake decorating I by any means but a trick to get it a little bit smoother is if you have the back end of a quite hot knife so just run it under really really hot water and you just run it along that buttercream and it'll get a nice and smooth like this now we're gonna decorate these with some fresh raspberries because we wanted to sort of keep it on theme and all the flavors together so we're just gonna put these little raspberries on here now remember these are little micro cakes they're really small so this cake is gonna get divided six ways and everyone will give a slice that's so six little raspberries on top is just perfect so that's gonna go in the fridge for a little while and then when it comes out and we are ready to go so we're just going to cut this the mousse is solid we're not solid but good and firm inside the the icing has gelled quite nicely so we're just going to cut so we have a raspberry on each slice and there you go there is your cake with the beautiful layers inside that beautiful lemon sponge cake lemon Swiss buttercream icing the raspberry jam and the raspberry mousse and then decorate with a little fresh raspberries now of course you can use any flavor combination you like you can use strawberry we made a beautiful passion fruit mousse in a previous video we'll link to that you can use that whatever you like I the world is your oyster we hope you enjoyed this cake was really fantastic and we ate it in record time so if you like this recipe please do like and subscribe and if you have any recipe you'd like to see chef Caleb private Channel please let us know in the comments below and remember to love your food\n"