An inspirational recipe for sponge cake with red fruit mousse and topping.

Dessert Dinner Evening



265 g Debic Cake Gold

20 g Honey

620 g Sugar

8 Eggs

400 g Flour

40 g Raspberry powder

5 g Salt

Red fruit jelly

750 ml Water

12 Bags of red fruit tea

175 g Sugar

750 g Raspberry purée

35 g Agar

250 g Glucose

0.25 Scraped vanilla pod

20 ml Orange liqueur

Red fruit mousse

14 g Powdered gelatin

55 ml Water

100 g Raspberry purée

20 g Strawberry purée

140 g Sugar

70 g Egg yolk

85 ml Debic Cream 40% 1

15 ml Orange liqueur

700 ml Debic Cream 40%

0.5 Scraped vanilla pod


200 ml Debic Cream 40%

Chocolate hearts in white and red

Edible gold leaf

Coarse red powder



Stir the Debic Cake Gold with the honey and sugar.

Add the eggs one at a time.

Finally, add the flour, raspberry powder and salt. Bake at 220°C for 12 minutes.

Cut out circles (10 cm diameter).

Red fruit jelly

Bring the water to the boil and leave the tea bags to infuse for 1 hour.

Add the other ingredients and boil briefly.

Mix with a hand blender until smooth.

Make sure you do not mix in any air.

Leave to rest overnight in the refrigerator.

Reheat the jelly before use.

Red fruit mousse

Mix the powdered gelatin with the water and leave to soak.

Make a custard with the fruit purées, sugar, egg yolk and Debic Cream 40% (1).

Leave to cool and mix in the orange liqueur.

Melt the gelatin mixture in this.

Finally, mix in half of the whipped Debic Cream 40% (2).


Pipe a layer of the red fruit mousse in the bottom of a circular mould (diameter 12 cm, height 2.5 cm).

Place a circle of sponge on top and continue to fill the mould with the mousse.

Put in the freezer.

Remove from the mould and freeze again.

Pour the warm jelly over the top and leave to set in the refrigerator.

Pipe a crescent of the whipped Debic Cream 40% on top of the cake.

Arrange the chocolate hearts on top.

Garnish with gold leaf and coarse red powder.