Raspberry Licorice Blondie Cake – A Nordic Mousse Delight with Pink Vanilla Glaze
A Nordic-inspired raspberry mousse cake with licorice blondie, raspberry cremeux, and pink vanilla glaze. Perfect for elegant celebrations.Elegant raspberry mousse cake with licorice blondie, raspberry gelée, and a soft pink glaze. A sophisticated dessert for special occasions.This Raspberry & Licorice Blondie Cake is a beautiful blend of bold and delicate flavors wrapped in a stunning presentation. The combination of tangy raspberry and creamy white chocolate meets a chewy licorice blondie base for a layered dessert that’s as intriguing as it is delicious. A silky raspberry mousse surrounds a center of raspberry cremeux and gelée, resting on a crispy shortbread crust and a subtle hint of raw licorice. Finished with a glossy pink vanilla glaze and elegant chocolate decor, this cake is made to impress. Ideal for those who love fruity desserts with a Nordic twist, and perfect for festive tables or refined dinner parties.
Servings 8 People
Ingredients
Raspberry Cremeux:
- 150 g frozen raspberries
- ½ sheet gelatin
- 140 g good quality white chocolate
- 2 egg yolks
- 15 g sugar
- 80 ml heavy cream
Licorice Blondie:
- 30 g butter
- 60 g good white chocolate
- 1 egg
- 60 g sugar
- 15 g all-purpose flour
- ½ tsp raw licorice powder
Raspberry Shortbread Base:
- 60 g oat biscuits crushed
- 30 g melted butter
- 1 –2 tbsp raspberry powder
Raspberry Gelée:
- ½ sheet gelatin
- 100 g frozen raspberries
- 25 g sugar
Raspberry Mousse:
- 5 sheets gelatin
- 200 g frozen raspberries
- 100 g sugar
- 30 ml lemon juice
- 250 ml kefir or plain yogurt
- 250 ml heavy cream
Pink Vanilla Glaze:
- 6 sheets gelatin
- 100 ml cream
- 50 ml water
- 150 g sugar
- 150 g glucose syrup
- Seeds from 1 vanilla bean
- 150 g white chocolate
- Pink food coloring
Decoration:
- 200 g white chocolate
- Pink powder color
- Edible flowers
- Chocolate ribbons and scribbles
Instructions
Raspberry Cremeux:
- Simmer raspberries and strain to extract juice.
- Soak gelatin. Melt white chocolate.
- Whisk yolks and sugar.
- Heat cream and raspberry juice to boiling, pour over yolks. Cook to 83°C.
- Add gelatin, pour over chocolate, mix. Freeze 120 g in 16 cm mold.
Licorice Blondie:
- Preheat oven to 175°C.
- Melt butter and chocolate. Add egg, then sugar.
- Sift in flour and licorice, pour into 16 cm pan.
- Bake 25–30 min. Cool and clean mold.
Raspberry Shortbread Base:
- Combine crushed biscuits, butter, raspberry powder.
- Press into mold and freeze 1 hr. Add blondie on top.
Raspberry Gely:
- Soak gelatin. Heat raspberries and sugar, strain.
- Add gelatin. Pour over frozen cremeux. Freeze overnight.
Raspberry Mousse:
- Soak gelatin. Heat raspberries, sugar, lemon. Strain and cool.
- Mix with kefir. Whip cream and fold in gently.
- Pour half into 18 cm mold, insert cremeux/gelée, cover with mousse.
- Insert frozen base. Freeze overnight.
Pink Vanilla Glaze:
- Soak gelatin. Heat cream, water, sugar, glucose, vanilla.
- Add gelatin. Pour over white chocolate. Add pink color.
- Blend and cool to 35–36°C.
Final Assembly:
- Unmold frozen cake, place on rack. Glaze evenly.
- Remove excess glaze. Chill in fridge.
- Decorate with chocolate ribbons, edible flowers.
