Raspberry Jello Mousse Cake!

I figured it's been a year since I had my last blog up! Been busy with Masters and the routined life made me a bit lazy lately but it's time to catch up now with some recent trails. Today, I am going to tell about a three layer dessert- having a sponge cake base, with a velvet alike raspberry mousse and fresh raspberries with jello on top! It was a crowd pleaser at my past week's dinner party. I learnt it from one of my favorite dessert makers, Natasha (link below) and I am so glad that I decided to try this on for my friends. You can always replace the fruit and jello flavors to your liking so that's the best part! Let's see the ingredients and dig in the process now:

  

Ingredients:

For sponge cake (bottom layer)

1 cup flour
1/2 cup sugar
2 eggs
1/3 cup oil
1/3 cup milk
1 teaspoon Vanilla extract (optional)

Cake syrup

2 tbsp sugar
1/2 cup water
2 tbsp lime juice

For Raspberry Mousse (middle layer)

Raspberry jello (6 ounce packet)-1
Whipped cream- 1 (8 oz)

For Raspberry Jello (upper layer)

Fresh raspberries- 1 package (contains 35-40)
Raspberry jello (3 ounce packet)- 1

Process:

1. Preheat the oven at 350 degrees. Mix the eggs and sugar. Now beat by adding oil, milk and flour. Grease the 13 by 9 inch pan and gently pour the cake batter. Bake for about 20-25 minutes or until golden brown.

2. For the mousse, mix the jello (6 ounces) with 2 cups boiling water until it gets dissolved. Add 1 cup ice cold water and keep the mixture in room temperature. Beat it with the whipped cream for a smooth consistency. Don't worry, it will not get entirely set at the room temperature.

3. Now, take the cake out of the pan now and cut the corners. Place it back on the clean 13 by 9 inch pan. It is optional but preferred to brush the syrup for a moist sponge base.

4. Now pour the mousse mixture over the cake. Put fresh raspberries as indicated in the picture and let it set for 1 hour in refrigerator.

5. After 45 minutes of the mousse being set, make jello (3 ounce packet) with 1 cup boiling water and after it gets dissolved, add 1/2 cup ice cold water. Let it set in room temperature for 10-15 minutes. Put the jello mixture over the mousse and fresh raspberries. DO NOT put warm jello as it will split. Let the dessert set overnight for best results.

Natasha's Tutorial: http://natashaskitchen.com/2014/11/25/raspberry-jello-cake-recipe-video-tutorial/