🍓🌸 Raspberry Rhubarb Cake – A Colorful Mousse Delight with Spider Glaze
A stunning layered dessert with rhubarb blondie, praline crunch, berry gel, and a tangy mousse – all wrapped in vibrant triple-color glaze.This raspberry rhubarb cake combines tangy fruit mousse, blondie base, praline crunch, and an artistic spider glaze – a perfect showstopper.This Raspberry Rhubarb Cake is a true eye-catcher – not just for its flavor but also its mesmerizing look. Layer by layer, it tells a story of textures and contrasts: a moist rhubarb blondie, crunchy white chocolate praline, fruity raspberry-rhubarb gel, and a smooth mousse. It’s all crowned with a triple-colored glaze (purple, pink, and red) and topped with a delicate white spider glaze that creates a gorgeous marble effect.While the blondie is delicious on its own, the combined layers elevate this dessert to a bakery-style masterpiece. If you enjoy desserts that are both stunning and bursting with bright fruity flavors – this one’s for you.
Ingredients
✳️ Rhubarb Blondie Base
- 150 g butter
- 150 g sugar
- 2 eggs
- 2 tsp vanilla sugar
- 100 g white chocolate chopped
- 75 g rhubarb diced
- 50 g coarsely grated marzipan
- 50 g all-purpose flour
- 1 pinch of salt
✳️ White Chocolate Praline Crunch
- 30 g sugar
- 30 g water
- 65 g almonds
- 30 g white chocolate
✳️ Raspberry-Rhubarb Gelée
- 1 sheet gelatin
- 50 ml raspberry-rhubarb juice or shot e.g., from Pure Shots
✳️ Raspberry-Rhubarb Mousse
- 3 sheets gelatin
- 125 g raspberries
- 125 g rhubarb chopped
- 50 g sugar
- Seeds from ½ vanilla bean or 1 tsp vanilla sugar
- Juice of 1 lemon
- 200 ml heavy cream
- 100 g Greek yogurt 10%
✳️ Glaze + Spider Glaze
Main Glaze:
- 5 sheets gelatin
- 100 g acacia honey
- 150 g sugar
- 100 g water
- 100 g sweetened condensed milk
- 110 g white chocolate chopped
- Gel food coloring: pink red, and purple
Spider Glaze:
- 50 g mirror glaze miroir gel
- White gel food coloring
Instructions
🍰 Preparation
- Rhubarb Blondie Base
- Preheat oven to 175°C.
- Melt the butter and set aside.
- Whisk eggs, sugar, and vanilla until light and fluffy. Stir in melted butter.
- Fold in chopped chocolate, rhubarb, and marzipan.
- Add flour and salt and mix.
- Pour into a 20–22 cm springform pan lined with parchment and bake for 20–25 minutes.
- Cool completely, then cut out a 14 cm disc using a ring. Wrap the inside with acetate and chill.
White Chocolate Praline Crunch
- Roast almonds at 200°C for 5–6 minutes.
- In a saucepan, boil sugar and water until golden caramel.
- Add roasted almonds while stirring on heat.
- Pour mixture onto parchment paper to cool completely.
- Blend until the natural oils release and the praline is smooth.
- Melt white chocolate, stir into praline, and pour over blondie base. Chill to set.
Raspberry-Rhubarb Gelée
- Soak gelatin in cold water.
- Warm the juice to around 40–50°C, then melt in gelatin.
- Let it cool slightly, then pour over praline layer. Freeze until fully set.
Raspberry-Rhubarb Mousse
- Soak gelatin in cold water.
- Simmer raspberries, rhubarb, sugar, lemon juice, and vanilla for 10 minutes.
- Blend and strain. Stir in gelatin and cool.
- Whip cream to soft peaks and fold in Greek yogurt.
- Add the cooled fruit purée.
- Pour into an 18 cm silicone mold, then gently press the frozen cake insert (gelée side down) into the mousse.
- Freeze overnight until fully set.
Main Glaze (Triple Color)
- Soak gelatin in cold water.
- Bring honey, sugar, and water to a boil. Remove from heat, stir in condensed milk and gelatin.
- Pour over white chocolate and blend carefully with an immersion blender.
- Cool to 36°C, then divide into three bowls. Color each with pink, red, and purple.
- Pour small amounts from each color alternately into a clean jug to create a swirl.
Spider Glaze
- Melt miroir gel and mix with white food coloring. Bring to same or slightly higher temp as main glaze (36–38°C).
🧩 Assembly & Glazing
- Place frozen cake on a rack over a tray.
- Pour the colored glaze over the entire cake evenly.
- Dip a large palette knife into the white spider glaze and gently swipe across the surface for a marbled spider effect.
- Transfer cake to serving board and let thaw in fridge for 1–2 hours before serving.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.