Pink Raspberry and Caramel Mousse Cake
recipe

A delightful pink cake filled with delicious raspberry and caramel mousse, perfect for celebrations, especially children's birthdays!
Preparation Time: 2 hours
Serving Size: 12 servings

Ingredients:

- 4 dl all-purpose flour
- 2 dl sugar
- 1 dl butter
- 3 eggs
- 1 dl milk
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 1/2 dl pink food coloring
- 2 dl raspberries (fresh or frozen)
- 2 dl caramel sauce
- 300 g fondant
- Decorations (e.g. chocolate, sprinkles, etc.)

Instructions:

1. Preheat the oven to 175°C (350°F). Grease and flour a cake pan.
2. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, combine the flour, baking powder, and vanilla sugar. Gradually add this dry mixture to the butter mixture, alternating with the milk. Stir in the pink food coloring.
4. Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
5. Prepare the mousse by mixing the raspberries and caramel sauce together.
6. Slice the cooled cake into two layers. Spread the raspberry and caramel mousse mixture on the bottom layer and place the top layer back on.
7. Roll out the fondant and cover the cake with it. Add decorations as desired.
8. Let the cake chill in the refrigerator before serving.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 4 g
Carbohydrates: 50 g
Fat: 15 g
Sugars: 25 g

Reviews: 3.96 (916 reviews) ★★★★★ share