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Easy recipe for refreshing raspberry mousse cake

For the sponge cake:
2 eggs
60 g of sugar
60g of flour
1 sachet of vanilla sugar
a pinch of salt

For the Mousse:
200 g of raspberry purée
200 g of liquid cream
50g of sugar
2 sheets of gelatin (6g)

For the raspberry compote:
250 g of raspberries (fresh or frozen)
50g of sugar
2 sheets of gelatin (6 g)


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