Raspberry Mousse Tres Leches

White Almond Sour Cream Cake (WASC)

Ingredients

1 box white cake mix

1 cup all-purpose flour

1 cup granulated sugar

3/4 teas. salt

4 egg whites

1 1/3 cups water

2 Tbls. vegetable oil

1 cups (16oz carton) sour cream

1 teaspoon clear vanilla flavor

1 teaspoons almond extract

Instructions

Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees

Raspberry Mousse

Ingredients

3 cups heavy cream

1/2 cup confectioners sugar

2 cups raspberries (I use frozen,thawed)

1/2 cup sugar

1 TBL lemon juice

1 TBL unflavored gelatin

Ice Water

Instructions

Chill heavy cream for ten min in the freezer, then put in the fridge. You want it COLD. 

In a small pan, add raspberries, sugar and lemon juice. Cook on med low until the sugar dissolves. As it's cooking, press raspberries against the side of the pan to remove the fruit from the seeds; kind of puree. Let it come to a small boil, then remove from the heat. Press the raspberries through a fine sieve into a metal bowl. You want to get as much raspberry puree as possible without the seeds so you'll have a smooth mousse. Put the metal bowl into a bowl (or sink) of ice water; be carefull not to let any water get into your raspberries. Whisk the unflavored gelatin into the raspberries as it cools, until it thickens into a thick sauce. Let it cool down completely in the icewater. 

As the raspberry puree is cooling, whip your heavy cream into soft peaks. Add the confectioners sugar and continue to beat until stiff peaks form. Gently fold your whipped cream into your raspberry puree. 

2 cups raspberries

Sweetened Condensed milk

Evaporated milk

Cream

Dessert Assembly

Put your first layer of cake down. Drizzle all three types of milk on the cake. And a thin layer of raspberries. Top with a layer of raspberry mousse. Repeat.