Frozen Raspberry Mousse Cake - Fryst hallonmoussetårta

FROZEN RASPBERRY MOUSSE CAKE

Fryst hallonmoussetårta

8 to 10 pieces

1 ready-made Swiss roll,

approx 14 oz

Filling:

4 egg yolks

0.8 cup sugar

7 oz cream cheese

1.6 cup heavy cream

2 cups raspberries

2 gelatin sheets 

or 1 teaspoon gelatin powder

4 egg whites

Decoration:

raspberries

fresh mint

Beat egg yolks and sugar until fluffy. Beat in the cream cheese. Beat the cream, add raspberries towards the end so that they are distributed in the cream. Mix egg batter and raspberry cream. Soak the gelatin sheets in cold water for about 5 minutes, or do as you normally do with the powder. Heat 0.4 cup of the cream in a small saucepan, remove from heat and let the gelatin melt in it. Stir the gelatin into the cream mixture and last the stiffly beaten egg whites.

Cut the Swiss roll in 8 to 10 pieces. Place in a springform pan, about 10 inches in diameter. Pour on the mixture. Cover and freeze for at least 4 hours. Leave a while in room temperature before serving and decorate with raspberries and mint.

Enjoy!

Bella