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Easy recipe for fresh, light and easy to make raspberry mousse cake.
INGREDIENTS For a cake measuring 18 to 20 cm max:
For the Génoise:
1 egg
50 g of sugar
50 g of flour
1 sachet of vanilla sugar or the zest of a lemon
A pinch of salt
For the Mousse:
200 g raspberries
200 g of liquid cream
50 g of sugar
2 leaves of gelatin
For the Raspberry Compote:
-150 to 200 g of raspberries (fresh or frozen)
50 g of sugar
juice of half a lemon
2 leaves of gelatin
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