Almond & Vanilla Mousse Cake
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Discover our almond & vanilla mousse cake recipe! This cake is perfect for any occasion, all year round.
This delicious mousse cake may look fancy but rest assured, it is really easy to make, even for apprentice pastry chefs.
All you have to make is a delicious vanilla mousse, a creamy honey almond praline, and a soft vanilla sponge cake! Fantastic isn’t it? We are so excited about this recipe and can’t wait for you to try it!
Bon appétit!
Difficulty: 
Prep time: 1 hr / Cook time: 20 mins / Servings: 6 people
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Honey Almond Praline
5 oz (140g) - Almond butter
2.1 oz (60g) - Honey
¼ tsp (0.6g) - Vanilla powder
3 tsp (12ml) - Vanilla extract
Vanilla Mousse
6 oz (170g) - White chocolate
1.5 oz (42ml) - Water
1 tsp (2g) - Gelatin powder
9.1 oz (258ml) - Heavy cream (hot)
18.2 oz (517ml) - Heavy cream (cold)
3 tsp (11ml) - Vanilla extract
1 tsp (2g) - Vanilla powder
Gluten-Free Vanilla Sponge Cake
1 tbsp (15g) - Almond flour
3 tbsp (45g) - Gluten-free flour
½ tsp (2g) - Baking powder
2 tsp (10g) - Corn starch
¼ tsp (0.6g) - Vanilla powder
2 - Egg whites
1.75 oz (50g) - Xylitol
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Honey Almond Praline
1 - Combine all ingredients in a large mixing bowl and mix them until homogeneous using a silicone spatula.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Transfer the praline to a piping bag and fill up 6 mini-domes of a silicone mold. Then, place them in the freezer for 3 hours (or until completely frozen).
Vanilla Mousse
1 - Add the white chocolate to a large mixing bowl and set it aside.
2 - Combine the water and the gelatin powder into a small bowl, mix and set it aside to bloom.
3 - Add the 9.1 oz (258g) of heavy cream, vanilla extract, and vanilla powder to a saucepan (or like us a saucier pan) and bring to a boil.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. To learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".
4 - Next, pour the hot heavy cream over the white chocolate and emulsify it with a silicone spatula until all the chocolate has melted and the cream is shiny and homogeneous.
5 - Melt the gelatin in the microwave for about 20 seconds and mix it into your ganache.
6 - Add the rest of the (cold) heavy cream to the ganache and mix it until well combined.
7 - Finally, cover it with food wrap and refrigerate it for at least 2 hours.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic :)
Gluten-Free Vanilla Sponge Cake
1 - Preheat your oven to 320°F (160°C).
2 - Combine the almond flour, gluten-free flour, baking powder, cornstarch, and vanilla powder in a mixing bowl. Give it a quick mix using a whisk and set it aside.
3 - Add the egg whites to a large mixing bowl and start whipping them using an electric mixer. When they become foamy, slowly incorporate the xylitol while continuously whisking. When all the xylitol is incorporated, whisk until firm peaks.
4 - Next, sieve the dry ingredients over the beaten egg whites and gently combine everything using a whisk.
5 - Line a baking tray with parchment paper and place a cake ring on it, the size of your desired mold. Then, pour the sponge cake batter into the cake ring and spread it evenly using an offset spatula.
6 - Bake the cake at 320°F (160°C) for about 20 minutes. Once baked, let it cool at room temperature for at least 5 minutes and gently unmold it. Then, use a round cookie cutter to cut 6 cake disks.
Tip: They must be slightly smaller than the base of your mousse cake.
Assembling the Mousse Cake
1 - Transfer half of the vanilla mousse base into a stand mixer bowl, and whisk for about 4 minutes.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! Check out our detailed article: "The Best KitchenAid Mixers & Blenders" for more information.
2 - Unmold the frozen almond praline.
3 - Next, fill a larger silicone mold ¾ full with the vanilla mousse and gently place the frozen praline in the middle. Then, add some more mousse, and finally, the cake. Press it lightly into the mousse to make its base as flat as possible and freeze them overnight.
The next day...
4 - Unmold the mousse cake and place it back in the freezer.
5 - Meanwhile, whip the rest of the vanilla mousse and transfer it to a piping bag with a round pastry tip.
6 - Then, pipe the mousse all around the cake (like so), and sprinkle the top with vanilla powder.
7 - Make a paper cone out of parchment paper and fill it up with almond butter.
8 - Finally, pipe some almond cream on top of the mousse cake.
9 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.