Berry Mousse & Vanilla Panna Cotta Cake

This entremet cake consists of  raspberry cake, sablé, berry mousse, vanilla panna cotta and berry gelée!

Happy New Year!!!

Well I can admit that I really love how this cake turned out. To celebrate New Year’s Eve I wanted something light, fresh and not too sweet!!! I won’t exaggerate saying that it’s a superb combination of flavors: sweetness of vanilla panna cotta is perfectly balanced by sourness of raspberry gelée and elevated by soft berry mousse. It’s hard not to fall in love with it from the first bite 🙂


Raspberry Cake

  • 45g unsalted butter, at room temperature
  • 40g eggs
  • 100g raspberry purée, at room temperature
  • 100g granulated sugar
  • 90g all-purpose flour
  • 4g baking powder
  • 1g vanilla powder

Raspberry Gelée

  • 200g raspberry purée
  • 25g icing sugar
  • 5g gelatin sheets



  • 36g all-purpose flour
  • 88g cake flour
  • 60g butter, at room temperature
  • 1/4 vanilla bean
  • 1g salt
  • 45g icing sugar
  • 9g almond flour
  • 25g eggs

Vanilla Panna Cotta

  • 12g gelatin
  • 50 ml cold milk
  • 300ml thickened or heavy cream (35%)
  • 40g sugar powder
  • 1/2 tsp vanilla extract

Berry mousse

  • 80g puree of raspberries
  • 105g puree of strawberries
  • 55 – 65 g sugar (depending on the sweetness of berries)
  • 1 tsp vanilla extract
  • 230g whipped cream (35%)
  • 6g of sheet gelatin


 To make raspberry cake

  1. Place a silpat on a half sheet pan and spray the border with non-stick oil spray. Preheat the oven to 160ºC.
  2. Sift the flour, baking powder, and vanilla powder in a bowl. Set aside.
  3. Cream the butter in the bowl of a stand mixer until pale and creamy. Scrape down the bowl and add the sugar, beating until combined.
  4. Then add the eggs, beating until combined. Slowly add the raspberry purée, scraping down the bowl halfway through
  5. Fold in the dry ingredients. Pour the batter into the sheet pan and use an offset spatula to spread the batter in an even layer.
  6. Bake for 12 to 15 minutes, until the cake springs back in the middle when you apply gentle pressure with your fingertips. Remove the cake from the oven and cool to room temperature.
  7. Cut out 13cm circle from the raspberry cake and leave it for later.

To make raspberry gelée

  1. Combine the raspberry purée and icing sugar in a saucepan and heat over medium heat. Bloom the gelatine sheets in ice water to soften.
  2. Once the gelée is hot but not boiling, remove from the heat. Squeeze the excess water from the gelatine and add to the purée, whisking to dissolve.
  3. Pour gelée into 13cm round silikon form. Place in the freezer and freeze until solid.

To make sablé

  1. Sift the all-purpose and cake flour together.
  2. Cream the butter, salt, icing sugar, and almond flour together on medium speed in an electric mixer bowl fitted with the paddle attachment.
  3. Scrape the seeds from the vanilla bean and add to the mix. Mix until a homogenous mass is obtained, about 2 minutes.
  4. Stop the mixer, add the eggs and mix for a few seconds on low speed until the eggs are completely incorporated.
  5. Stop the mixer, add the sifted flours, and mix for a few seconds, pulsing the mixer at first to keep the flour in the bowl. Mix just to obtain a homogenous mixture.
  6. Shape the dough into a flat square and wrap with plastic wrap. Chill for 1 hour.
  7. Preheat the oven 162ºC.
  8. Roll the dough out to a rectangle 3mm thick, then chill again until slightly firm, 10 to 15 minutes.
  9. Cut out a 13cm circle and place on a baking sheet lined with a silpat or parchment paper and refrigerate until firm, about 30 minutes.
  10. Wrap the leftover dough tightly in plastic wrap and freeze to use at another time.
  11. Bake the sable for 12 to 15 minutes, until there is only a slight bit of golden brown on the underside of the sablé. Remove from the oven and let cool completely.
  12. Place the sablé on top of the raspberry cake.

To make panna cotta

  1. Soak the gelatin in a small bowl of cold milk for about 5-10 minutes.
  2. Meanwhile, pour the cream and sugar powder into a pan and heat gently until hot, but not bubbling.
  3. Remove the pot from the heat and mix in the gelatin. Stir until dissolved.
  4. Leave to stand for 20-30 mins until cooled. Strain the mixture through a sieve.
  5. Then pour it on the raspberry gelée and put it to the freezer to set.
  6. Once completely frozen, remove from the form and reserve in the freezer.

To make berry mousse

  1. Bring the raspberry and strawberry puree and the sugar to a boil.
  2. Remove from heat and add bloomed gelatine, stir to melt it. Let it cool (use icebath to speed up the process).
  3. Meanwhile, whip the cream until it forms a soft peak.
  4. When the strawberry puree is no longer warm, fold the puree with the cream.
  5. Use immediately.


  1. On the bottom of the form “Eclipse” pour half of the berry mousse.
  2. On top place the frozen layers of raspberry jelly and panna cotta and gently push them into the mousse.
  3. Next, pour the remining mousse. Then place the sablé and raspberry cake (on top) and slightly push it to the mousse.
  4. Place it to the freezer for a few hours.  After the cake frozes take it out of the form and put to the fridge.



Leave a Reply