Raspberry Mousse and Salted Caramel Shortcake

By Andrew Bowden

Raspberry Mousse and Salted Caramel Shortcake

Raspberry Mousse and Salted Caramel Shortcake. MiNDFOOD asked pastry chef Andrew Bowden from Sydney’s Hartsyard Restaurant & Bar to whip us up something extraordinary. Success!

Serves 12 or more

For a smaller version of this cake, simply halve the ingredients and bake only two shortcake rounds.

Raspberry Mousse
21 gelatine sleeves (titanium
strength) or 84g powdered
800ml cream
200ml natural yoghurt
200g sugar
1 vanilla pod, de-seeded
2 litres raspberry purée

2 eggs
500ml cream
840g plain flour
400g caster sugar
300g brown sugar
3 tbsp salt
6 tsp baking powder
480g cold butter
120g lard

Caramel Drizzle
400ml cream
375g butter
250g sugar
170g glucose

Salted Caramel
250ml cream
135g butter
400g sugar
200g glucose
1 tbsp salt

Soft Raspberry Meringue
200g egg whites
320g caster sugar
2 tbsp freeze-dried raspberry

Cake Decoration
fresh raspberries
freeze-dried raspberries
meringue shards
edible flowers
shortbread cookie crumbs

To make mousse: Soften gelatine in cold water. Meanwhile, whip cream, yoghurt, sugar and vanilla seeds together. Melt softened gelatine in microwave in 10 second intervals, until fully melted. Add to raspberry purée. Fold cream mixture through raspberry purée 
and refrigerate.

To make shortcake: Preheat oven to 170°C. Line 3 x 24cm cake tins with baking paper. Whisk eggs. Add cream and whisk to combine. Refrigerate.

Place flour, sugars, salt and baking powder in a mixing bowl with paddle attachment. Combine ingredients. Add cold butter and lard. Mix gently to form rough crumbs.

Gently add cream mixture and mix until just combined. Distribute evenly among cake tins and bake for roughly 30 minutes or until golden and firm to touch. Let cool.

To make caramel drizzle: Combine cream and butter in a pot and gently melt, remove from heat. Place sugar and glucose in a pot. Once sugar turns a golden colour remove from heat. Slowly add cream mixture, stirring vigorously so as not to split the caramel, but be aware of steam. Allow to cool.

To make salted caramel: As above, but stir in salt at the end. Refrigerate and reserve for assembly.

To make raspberry meringue: Whisk egg whites to soft peaks. Gradually add sugar and whisk until glossy.
Add raspberry powder. This must be made just prior 
to assembly.

To assemble: 
Line a 24cm ring with acetate*. Lay one layer of shortcake on the bottom (don’t worry if it crumbles, simply press together with fingers). Scatter with fresh raspberries and meringue shards. Cover with mousse and salted caramel, then place a layer of shortcake on top.

Repeat as above, adding honeycomb shards. Add final piece of shortcake and finish with the mousse. Level, refrigerate until set (3-4 hours).

Remove from cake tin and peel off acetate. To decorate, have caramel drizzle at room temperature. Drip caramel down sides, then spread across the top until covered; wipe off excess as decorations will slide off if there is too much.

Decorate as you wish with soft raspberry meringue, fresh and freeze-dried raspberries, honeycomb, meringue shards, edible flowers and cookie crumbs.


Lean how to make all the toppings here



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