These beautiful cakes contain a thin layer of raspberry jam (as any Linzer cookie should have). A light hazelnut mousse dome encases the fresh raspberry compote. The vegan version of mirror glaze brings it all together with shards of caramelized hazelnuts, this dessert is a showstopper for sure.

Raspberry Linzer Mousse Cakes [Vegan]

Advertisement

Serves

9 cakes

Advertisement

Ingredients

To Make the Linzer Dough:

  • 12 tablespoons vegan butter 
  • 1/2 cup and 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  •  1 tablespoon flax meal
  • 2 tablespoons warm water
  • 1 1/3 cup all-purpose flour
  • 1 cup hazelnut flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

To Make the Hazelnut Mousse:

  • 1/2 cup hazelnut butter
  • 5-ounces vegan milk chocolate 
  • 4-ounces vegan semi-sweet chocolate
  • 1/2 cup almond milk
  • 2 tablespoons cocoa powder
  • 2 cans full-fat coconut milk refrigerated overnight

To Make the Mirror Glaze:

  • 4-ounces vegan semi-sweet chocolate
  • 1/4 coconut sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/3 cup corn syrup
  • 4 tablespoons COLD water
  • 1/2 cup HOT water
  • 2 3/4 teaspoons powdered agar

To Make the Caramel Sugar:

  • 9 whole hazelnuts
  • 1  1/2 cup granulated sugar
  • 1/3 cup water

To Make the Raspberry Compote Filling:

  • 1 pint fresh or frozen raspberries
  • 1 tablespoons sugar
  • 1 teaspoon raspberry extract (optional)
  • Raspberry jam as needed (approximately 1/4 cup)
Advertisement

Preparation

  1. For the Linzer dough combine the flax meal and warm water and whisk smooth, let stand for 5 minutes to thicken.
  2. Cream the vegan butter and sugar until light and fluffy approximately 3 minutes.
  3. Add the flax paste and vanilla extract and mix smooth.
  4. Add the sifted dry ingredients quickly while mixing on low speed and mix just until combined.
  5. Turn the dough out and wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
  6. Knead the chilled dough on a lightly floured surface and roll to 1/8-inch thick. Cut out circles to the same size as your molds for the mousse desserts and then bake the cookies in a preheated 350°F oven for 18-20 minutes or until they are golden brown.
  7. Cool while you prepare the raspberry compote. In a small saucepot combine the berries with the sugar and cook over low heat just until they start to break down and release their juices, don't cook to mush. Add the optional extract and set aside to cool.
  8. Prepare the mousse by melting both chocolates together over a double boiler or in the microwave.
  9. Add the cocoa powder and the almond milk and whisk smooth.
  10. Add the hazelnut butter to the chocolate mixture then whisk smooth
  11. Open the cold cans of coconut milk and skim the fat from the tops (discard the coconut water that remains or reserve it for another recipe).
  12. Whip the coconut fat to stiff peaks then fold it into the chocolate mixture
  13. Portion the mousse in the silicone molds then drop a tablespoon of raspberry compote into the center of each one.
  14. Place a cooled cookie with a dollop of raspberry jam on each one over the compote sealing the mousse, press down so the cookie gets encased in the mousse
  15. Freeze while you prepare the mirror glaze
  16. Combine the agar with the hot water in a medium saucepot, whisk smooth and cook over medium heat to boil, boil it whisking constantly for 1 minute
  17. Add the corn syrup, the other measure of COLD water and the sugar and bring back up to a boil.
  18. Allow it to boil rapidly for 1 minute, then remove from the heat and add the condensed milk and whisk smooth
  19. Pour the entire hot mixture over the chocolate and whisk smooth
  20. Cool slightly to at least 105°F and then pour over frozen mousse desserts and then garnish as you wish or with optional caramel hazelnuts as follows:
  21. To make the caramel for dipping, cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.
  22. Once it boils, STOP STIRRING and allow the sugar to caramelize.
  23. Once it turns light amber remove it from the heat, shock the pot in ice water to stop the cooking and then let it stand for 5 minutes.
  24. Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel.
  25. Garnished your desserts with crushed hazelnuts and a sprinkling of gold luster dust.

Notes

Make the cookie dough 1 day ahead since it needs some time in the refrigerator to chill before rolling and baking. If you cannot find vegan milk chocolate you can use all semi-sweet here instead If you would like to color your mirror glaze simply use white chocolate instead and any gel paste color of your choice Before preparing the mousse recipe, be sure to refrigerate your cans of coconut milk overnight If you are using all semi-sweet chocolate rather than the rice milk chocolate as shown, omit the cocoa powder. The recipe is also for a lot more than you need, so just use the excess to make Linzer cookies! A little bonus addition to this recipe.

Advertisement
    Advertisement