Raspberry Mousse Cake

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
464
FAT
75%
CHOL
45%
SOD
30%

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Ingredients for 16 servings

250 g white chocolate , melted (to decorate cake)

SUGAR SYRUP

8 g leaves gelatin

150 g raspberries , to decorate (if out of season other fruit or more puree)

400 ml pouring cream (35% butter fat)

60 g sugar

ITALIAN MERINGUE

50 g caster sugar , extra

90 g self raising flour , sifted

1 quantity italian meringue (above)

3 egg whites

400 g raspberry puree (about 600grms raspberies)

SPONGE

100 ml water

RASPBERRY MOUSSE

RASPBERRY JELLY PALETTE

3 eggs

350 g sweetened sieved raspberry puree (you need about 550grms raspberries)

150 g sugar

60 g caster sugar

15 g leaves gelatin

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