Recipe for: Almond-Raspberry Cake with Cottage Cheese Mousse - photo 1
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Recipe for: Almond-Raspberry Cake with Cottage Cheese Mousse

Cakes and Bakes Desserts 90 min Medium 0 views ~37.89 PLN * - (0)
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Description

A delicate almond cake with seasonal raspberries and a fluffy curd mousse in the Masurian style. The base combines ground almonds with a bit of flour, resulting in a moist texture and a slightly nutty aroma; fresh raspberries break the sweetness with their tartness. The curd mousse is a light, creamy mixture bound with gelatin, perfect for summer as a cooling contrast. The cake pairs wonderfully with afternoon coffee, summer gatherings by the lake, and desserts for festive occasions. Visually, the contrast of red raspberries, the pale pink interior of the mousse, and the golden base creates an elegant, rustic effect.

Ingredients Used

Ingredients (17)

Servings:
8
  • Wheat flour 120 g
  • Ground almonds 100 g
  • Butter 100 g
  • Sugar 120 g
  • Chicken egg 3 pcs (~180 g)
  • Baking powder 10 g
  • Fresh raspberries 300 g
  • Semi-fat cottage cheese 250 g
  • Heavy cream 200 g
  • Gelatin 10 g
  • Milk 50 ml
  • Powdered sugar 40 g
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 1 g
  • ✨ Optional
  • Almond flakes 30 g
  • Vanilla sugar 8 g
  • Mint 10 g
💰 Estimated dish cost: ~37.89 PLN (4.74 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the butter, eggs, and cream out of the fridge 30–60 minutes in advance to reach room temperature (the butter should be soft, the cream cool for whipping). Preheat the oven to 180°C (top-bottom). Prepare a 24 cm round cake pan - line the bottom with parchment paper and grease the sides with butter.

Ingredients: Butter
Use a 24 cm springform pan. Tools: hand mixer or stand mixer, bowls, silicone spatula. Mistake: do not bake in an oven that is too hot — the cake may burn on the top and remain raw in the middle.

Base

2

In a large bowl, place the soft butter (100 g) and sugar (120 g). Beat with a mixer on medium speed for 3-4 minutes until the mixture becomes light and fluffy — it should increase in volume and be creamy. Then, add the eggs (180 g) one at a time, mixing for about 20 seconds after each addition to prevent the mixture from curdling.

Ingredients: Butter, Sugar
Use a mixer with a whisk attachment or a whisk. If you don't have a mixer, beat vigorously with a wooden spoon for 6-8 minutes. The mixture is ready when, after turning on the mixer, it is smooth and slightly runny, with no visible lumps of butter.
3

Sift the wheat flour (120 g), add ground almonds (100 g), baking powder (10 g), and a pinch of salt (1 g). Mix with a wooden spoon or spatula until the ingredients are combined — mix only until there are no visible dry streaks of flour. Avoid overmixing to prevent the dough from becoming tough.

Ingredients: Wheat flour, Ground almonds, Baking powder, Salt
Use a large bowl to combine the dry ingredients with the mixture. Ground almonds can be lightly sifted beforehand to remove larger pieces.
4

Transfer the batter to the prepared springform pan, smoothing the surface with a spatula. Gently arrange half of the fresh raspberries (150 g) on top, pressing them lightly into the batter so they don't sink to the bottom during baking.

Ingredients: Fresh raspberries
Use a silicone spoon or spatula. If the raspberries are very juicy, gently pat them dry with a paper towel to avoid adding too much moisture to the bottom.
5

Place in the preheated oven and bake for 30–35 minutes at 180°C. Check with a toothpick: insert it into the center of the cake — when the toothpick comes out dry or with a few crumbs, the bottom is baked. The top should be golden in color.

Bake on the middle rack. If the top browns too quickly, cover it loosely with aluminum foil after 20 minutes. Use a toothpick or a thin stick to check the center.

Cooling

6

Remove the cake from the oven and place it on a rack to cool completely (at least 1 hour). Once cooled, gently remove it from the pan and leave it on a plate to cool to room temperature.

Use a cooling rack to prevent moisture from accumulating underneath. The cake must be cold before adding the mousse, otherwise the mousse may melt.

Preparing the gelatin

7

Pour the gelatin (10 g) into a small bowl and cover it with cold milk (50 ml). Let it sit for 5 minutes to swell. Then, heat the mixture in a saucepan over low heat just until the gelatin dissolves (do not let it boil) — stir until it is clear.

Ingredients: Gelatin, Milk
Use a small saucepan and a wooden spoon. If the gelatin boils, it will lose its gelling properties; gently heat to about 50–60°C.

Cottage Cheese Mousse

8

Blend the cottage cheese (250 g) thoroughly with a hand blender or pass it through a sieve to eliminate lumps. Add powdered sugar (40 g) and the zest of 1 lemon (only the yellow part), and optionally vanilla sugar (8 g). Blend until smooth.

Ingredients: Semi-fat cottage cheese, Powdered sugar, Lemon, Vanilla sugar
Use an immersion blender or a food processor with a blade. Passing through a sieve gives the smoothest texture for those without a powerful blender.
9

Whip the chilled heavy cream (200 ml) to stiff but creamy peaks — this usually takes 2–3 minutes with a mixer on medium to high speed. Be careful not to overwhip the cream into butter — it should form stable, soft peaks.

Ingredients: heavy cream
Use a metal bowl (chilled, if possible) and a mixer whisk. The whipped cream holds its shape when you turn the bowl upside down (it shouldn't drip).
10

To the smooth cottage cheese, first add 2–3 tablespoons of melted, slightly cooled gelatin and mix vigorously to prevent clumping. Then gently fold in the whipped cream in two batches: first 1/3 to loosen the mixture (mixing vigorously), then the remaining cream using folding motions from bottom to top to maintain fluffiness. The mixture should be homogeneous and light.

Ingredients: Semi-fat cottage cheese, heavy cream, Gelatin, Powdered sugar
Before adding the gelatin, check that it is not too hot (it should be lukewarm), otherwise it will cause the cheese to curdle. Use a silicone spatula for folding to avoid losing air.

Assembly

11

Spread the prepared cheese mousse evenly over the completely cooled base. Smooth the top with a spatula. Arrange the remaining raspberries (150 g) on top, gently pressing them into the mixture. If you are using almond flakes (30 g), sprinkle them on the sides or the center of the cake.

Ingredients: Fresh raspberries, almond flakes
Use a large spatula to spread evenly. Additionally, you can add almond flakes to enhance the flavor and texture (optional).

Cooling and serving

12

Place the cake in the refrigerator for at least 2–3 hours, preferably overnight, so the mousse sets well. After removing, before serving, decorate with mint leaves (optional 10 g) and optionally sift a little powdered sugar on top.

Ingredients: mint, Powdered sugar
Chilling in the fridge is crucial—without it, the mousse won't set. Tool: serving plate, sharp knife for cutting. When cutting, dip the knife in hot water and dry it to achieve clean slices.

Serving and storage

13

Serve chilled, at a temperature of about 8–10°C. Cut into portions of about 1/8 of the springform pan. The cake is best on the same day and the next day.

Use a wide spatula for cutting and serving. A common mistake: serving the cake too warm — the mousse will be too soft.

Fun Fact

💡

In the Masuria region, simple, local cheeses are often paired with forest fruits — the combination of cottage cheese and raspberries is a variant of a traditional, rustic dessert, enhanced here with an almond note, which was not typical for the region but pairs perfectly with the local fruits.

Best for

letnie popołudnie przy jeziorze rodzinne spotkanie deser na przyjęcie

Tips

🍽️ Serving

Serve very chilled; when slicing, dip the knife in hot water and wipe it to ensure smooth slices. You can add a scoop of vanilla ice cream or a light raspberry sauce (mashed raspberries with a bit of sugar and lemon juice heated briefly) to the portion.

🥡 Storage

Store in the refrigerator for up to 3 days in a closed container or covered with plastic wrap. Do not freeze, as the texture of the mousse and fresh raspberries will be compromised. After removing from the refrigerator, wait 10–15 minutes before serving to allow the flavors to develop.

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