Ingredients

Oreo Crust:

• 7 oz (200g) Oreo cookies
• 1/4 cup (60g) melted butter
• 1/2 tsp (3g) almond extract

Raspberry Yogurt Mousse:

• 10 oz (300g) fresh or frozen raspberries
• 1/3 cup (70g) sugar
• 1 tbsp (15ml) lemon juice
• 2 ¼ tsp (7g) gelatin powder
• 3 tbsp (45g) cold water
• 3/4 cup (180g) Greek yogurt
• 3/4 cup (180g) chilled whipping cream (35% fat)

Yogurt Almond Mousse:

• 1 ¼ cup (300g) Greek yogurt
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) almond extract
• 2 ¼ tsp (7g) gelatin powder
• 3 tbsp (45g) cold water
• 1 ¼ cup (300g) chilled whipping cream (35% fat)

Raspberry Jelly:

• 5 oz (150g) fresh or frozen raspberries
• 2 tbsp (30g) sugar
• 1 tsp (3g) gelatin powder
• 1 tbsp (15ml) water

For Decoration:

• Whipped cream
• Chocolate sticks
• Fresh raspberries
• Fresh rosemary

Steps to Make the Raspberry Almond Mousse Cake

1. Prepare the Oreo Crust

1. Process the Cookies: Place Oreo cookies in a food processor and pulse until they form fine crumbs.
2. Combine Ingredients: In a mixing bowl, combine the Oreo crumbs with melted butter and almond extract. Mix until evenly combined.
3. Form the Crust: Press the mixture into the base of a springform pan lined with parchment paper. Place in the refrigerator to set while you prepare the raspberry mousse.

2. Make the Raspberry Yogurt Mousse

1. Cook the Raspberries: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the raspberries break down. Use a fine sieve to strain the mixture, removing seeds for a smooth puree.
2. Bloom the Gelatin: Sprinkle gelatin powder over cold water, letting it sit for a few minutes until absorbed. Warm the mixture until the gelatin dissolves, then combine with the raspberry puree.
3. Combine with Yogurt and Cream: In a mixing bowl, fold the raspberry puree into Greek yogurt until well combined. In a separate bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the raspberry yogurt mixture.
4. Pour over Crust: Pour the mousse over the Oreo crust in the pan, smoothing the top. Chill in the refrigerator for about 1 hour to set.

3. Prepare the Yogurt Almond Mousse

1. Bloom the Gelatin: Mix gelatin powder with cold water, letting it sit until it blooms. Heat until gelatin is fully dissolved.
2. Combine Ingredients: In a bowl, mix Greek yogurt, powdered sugar, and almond extract until smooth. Add the dissolved gelatin to the yogurt mixture, stirring to combine.
3. Add Whipped Cream: Whip the cream to soft peaks and fold it into the yogurt mixture. Spread the almond mousse over the raspberry layer, smoothing it with a spatula.
4. Chill to Set: Refrigerate for another hour until the almond mousse sets.

4. Make the Raspberry Jelly

1. Cook the Raspberries: In a small saucepan, cook the raspberries with sugar over medium heat until they break down. Strain to remove seeds, if desired.
2. Bloom and Dissolve Gelatin: Bloom gelatin powder in water, then heat until dissolved. Stir into the raspberry mixture.
3. Add Jelly Layer: Gently pour the raspberry jelly over the yogurt almond mousse layer. Refrigerate for 1-2 hours to set completely.

5. Decorate the Cake

Before serving, decorate the cake with whipped cream, fresh raspberries, chocolate sticks, and sprigs of rosemary for a festive look.

Nutrition Facts (Per Serving, Approximate)

• Calories: 285 kcal
• Fat: 17g
• Carbohydrates: 26g
• Protein: 5g
• Fiber: 2g
• Sugar: 20g

Note: Values may vary based on specific ingredients used.

FAQ

1. Can I make this cake ahead of time?
Yes, this cake is ideal for making a day in advance, allowing the layers to fully set. Keep it refrigerated until ready to serve.

2. Can I substitute the gelatin?
Agar-agar can be used as a vegetarian substitute. However, adjust the quantity as it sets more firmly than gelatin.

3. How do I prevent the layers from mixing?
Make sure each layer is set before adding the next one. Refrigerating for an hour between layers is typically sufficient.

4. Can I use different berries?
Yes, strawberries, blueberries, or blackberries work well as substitutes for raspberries, giving a slightly different flavor.

Tips for the Best Raspberry Almond Mousse Cake

1. Keep Ingredients Cold: Cold cream whips better and holds air, creating a light, airy mousse. Chill the bowl and beaters for the best results.
2. Gentle Folding: When combining the whipped cream with the yogurt mixtures, fold gently to maintain volume for a light, fluffy mousse texture.
3. Perfect Gelatin Blooming: Sprinkle gelatin evenly over cold water to bloom properly. Avoid dumping it in one spot, as this can lead to lumps.
4. Seedless Puree Option: Strain the raspberry puree through a fine mesh sieve to remove seeds, providing a smooth texture for the mousse and jelly layers.

Storage Tips

Store this cake in the refrigerator, covered, for up to three days. This dessert is best enjoyed fresh due to the yogurt and whipped cream, but the flavors will still be delightful after a couple of days in the fridge. Avoid freezing, as the mousse layers may separate or become watery upon thawing.

Conclusion

The Raspberry Almond Mousse Cake with Oreo Crust is a true celebration of flavors and textures, from the chocolatey crust to the light and fruity mousse layers and tangy raspberry jelly. This dessert is a crowd-pleaser and an elegant choice for gatherings, balancing rich chocolate, tart berries, and creamy yogurt. Impress your guests or family with this refined, layered dessert that tastes as delightful as it looks.