California Raisin Mousse Cake

Simple, tasty, elegant — an unforgettable dessert with double raisin pleasure.
  • Yields 2 mousse cakes
  • Details


      Carrot Cake

      • 2 cups sugar
      • 2 cups flour
      • 4 eggs
      • 1 cup vegetable oil
      • 1/2 cup California raisin paste*
      • 1 cup (8 ounces) cream cheese, softened
      • 2 teaspoons baking soda
      • 1 teaspoon salt
      • 1 teaspoon ground cinnamon
      • 1 teaspoon vanilla
      • 1/4 teaspoon freshly grated nutmeg
      • 3 cups grated carrots (about 5 large carrots)
      • 1 cup plumped California raisins

      Crème Anglaise

      • 3/4 cup (6 ounces) heavy cream
      • 1/4 cup (1 1/2 ounces) sugar
      • 3 egg yolks

      Raisin Mousse

      • 4 1/2 sheets gelatin (1/4-ounce envelope)
      • 1/4 cup cold water
      • 1/4 cup (1 ounce) California raisin paste*
      • 1 1/3 cups (11 ounces) Crème Anglaise (recipe above), at 90 - 100°F
      • 1 1/2 cups (12 ounces) heavy cream, whipped to medium peaks
      • Whipped cream; for garnish


      Carrot Cake

      Preheat oven to 350°F. Butter and flour a 18×13-inch half-sheet pan; 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 until combined. 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 8-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 12 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 Facts Per Serving

      Calories 370 (53% from fat); Total Fat 22g (sat 8g, mono 9g, poly 3g, trans 0g ); Cholesterol 105mg; Protein 4g; Carbohydrate 40g; (Dietary Fiber 1g; Sugars 26g; ); Iron 1mg; Sodium 260mg; Calcium 43mg; Potassium 199mg

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