Home » California Raisin Mousse Cake

Recipe

California Raisin Mousse Cake

Simple, tasty, elegant — an unforgettable dessert with double raisin pleasure.
Details
  • Yields 2 mousse cakes
  • Serves:
INGREDIENTS
Carrot Cake
  • 2 c. sugar
  • 2 c. flour
  • 4 eggs
  • 1 c. vegetable oil
  • 1/2 c. California raisin paste*
  • 1 c. (8 ounces) cream cheese, softened
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1/4 tsp. freshly grated nutmeg
  • 3 c. grated carrots (about 5 large carrots)
  • 1 c. plumped California raisins
Crème Anglaise
  • 3/4 c. (6 ounces) heavy cream
  • 1/4 c. (1 1/2 ounces) sugar
  • 3 egg yolks
Raisin Mousse
  • 4-1/2 sheets gelatin (1/4-ounce envelope)
  • 1/4 c. cold water
  • 1/4 c. (1 ounce) California raisin paste*
  • 1-1/3 c. (11 ounces) Crème Anglaise (recipe above), at 90 - 100°F
  • 1-1/2 c. (12 ounces) heavy cream, whipped to medium peaks
  • Whipped cream, for garnish
PROCEDURE
Carrot Cake
Preheat oven to 350°F. Butter and flour a 9x13-inch cake pan or two 9x9-inch cake pans; set aside.

Beat sugar, flour, eggs, oil, raisin paste and cream cheese together. Combine baking soda, salt, cinnamon, vanilla and nutmeg in another mixing bowl; add grated carrots and raisins and mix well. Then, mix into cream cheese mixture. Pour batter into prepared pan(s). Bake at 350°F for 55 minutes, until toothpick inserted in center comes out clean. Cool and cut cake(s) into two 7-inch circles. Arrange in bottom of 8-inch springform molds lined with acetate or plastic wrap. Set aside.
Crème Anglaise
Combine heavy cream, sugar and egg yolks. Measure 11 ounces and set aside.
Raisin Mousse
Soften gelatin in 1/4 cup cold water; heat gently and stir until dissolved. Set aside to cool. Then, combine gelatin, raisin paste and crème anglaise; beat well. Fold into whipped cream, 1/3 at a time. Divide and spoon over cakes in molds. Chill overnight or until set. Unmold; cut each cake into 8 slices. Top each slice with a rosette of whipped cream.

Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own, grind or process in a food processor whole California natural raisins equal to twice the amount of raisin paste required ( 1 1/2 cups) until very finely chopped and smooth.
Nutrition Information (per serving)
Calories 520(49% from fat); Total Fat 29g (sat 10g, mono 12g, poly 5g); Cholesterol 140mg; Protein 8g; Carbohydrates 60g; Fiber 2g; Iron 2mg; Sodium 420mg; Calcium 78mg