After watching Zumbo’s Just Desserts my creative side got sparked!
Raspberry Linzer Mousse Cake was dreamed up and what a dream come true it is!
Incorporating my famous Vegan Mirror Glaze for this stunning look!
Sparkles of gold dust and caramelized hazelnuts for the finishing touch!
Perfect hazelnut mousse and a thin layer of raspberry jam as every linzer cookie should
Fresh raspberry compote tucked away as a surprise in every bite
With shards of caramelized hazelnuts, this dessert is a showstopper for sure.
Another building on recipes project means you will have quite a few recipes to prepare to get to the final presentation
Follow along in the video tutorial as I take you step by step and make it easy to grasp.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
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Notes for Success:
Make the cookie dough 1 day ahead since it needs some time in the refrigerator to chill before rolling and baking.
The recipe is also for a lot more than you need, so just use the excess to make linzer cookies!
Or store it away in the freezer for months to use later!
Using my silicon sphere mold to make these desserts individual style (I have the real deal one from DeMarle)
However there are cheaper ones like these
Alternatively you can make this entire dessert into a larger family style cake
Simply by using an 8 cup capacity mixing bowl lined with plastic wrap
(like I did here for my Chocolate Mousse Cheesecake Dessert)
However if you go that route you will have to modify the size of the linzer cookie bottom to accommodate a larger size!
When I first created this dessert the Vegan Whipped Cream options were non existent!
Now you have so many to choose from including my homemade recipe here!
Whichever option you choose you will need 1½ cups total of whipped volume cream to fold into the mousse
Raspberry Linzer Mousse Cake
Ingredients
For the Mirror Glaze
- Semi Sweet Vegan Chocolate 4 ounces (112g)
- Vegan Condensed Milk ¼ cup (70g)
- Granulated Sugar ½ cup (100g)
- Corn Syrup 1/3 cup (122g)
- HOT Water ¾ cup (177ml)
- Powdered Agar 1¼ teaspoons
For the Mousse
- Hazelnut Butter ½ cup
- Vegan Semi Sweet Chocolate 9 ounces (250g)
- Plant Milk (warm) ½ cup (120ml)
- Cocoa Powder 2 Tablespoons (24g)
- Vegan Whipped Cream 1½ cups total volume of whipped
For the Compote
- 1 pint fresh or frozen raspberries
- 1 Tablespoons sugar
- 1 teaspoon raspberry extract *optional
- Raspberry Jam as needed *approximately ¼ cup
For the Caramel Hazelnuts
- Whole Hazelnuts 9
- Granulated Sugar 1½ cup (300g)
- Water 1/3 cup (80ml)
Instructions
- First prepare the linzer dough & it is a good idea to do this days in advance to lessen your workload on one day~ but it is not necessary to do so.
- Let it chill in the refrigerator while you prepare the raspberry compote by combining the raspberries, & sugar together in a small sauce pot & bring to a simmer for 5 minutes. Do not cook to mush~ it will thicken slightly as it cools
- Remove from heat add the raspberry extract and let cool at room temperature
- Roll the linzer dough to less than 1/4" thickness and cut out rounds to the same diameter as your sphere molds (or larger cake style as mention above in Notes for Success)
- Bake these cookies on a parchment lined sheet pan in a preheated oven for 12-15 minutes or until light golden browned & crisp
- Now prepare the mousse by first whipping your vegan whipped cream of choice and then reserve
- Next melt the chocolate over a double boiler or in the microwave.
- Add the cocoa powder and the warm plant milk and whisk smooth
- Next slightly warm the hazelnut butter so it will incorporate better & then add it to the chocolate mixture ~whisk smooth
- Fold the whipped cream into the chocolate mousse base and then quickly portion the mousse into the silicone molds
- Drop a tablespoon of raspberry compote into the center of each one
- Place a cooled cookie with a dollop of raspberry jam on each one to cover the compote sealing the mousse, press down so the cookie gets encased in the mousse *see video
- Freeze while you prepare the mirror glaze by combining the agar with the hot water in a small sauce pot, whisk smooth and cook over medium heat to boil, whisking constantly for 1 minute
- Add the the corn syrup and the sugar and bring back up to a boil.
- Allow it to boil rapidly for 1 minute, then remove from the heat and add the vegan sweetened condensed milk and whisk smooth
- Pour this entire hot mixture over the chopped chocolate in a large bowl & whisk smooth
- Now unmold the mousse desserts onto a wire glazing rack that is placed over a sheet pan lined with parchment paper and pour the warm mirror glaze over each one completely covering the desserts
- The excess mirror glaze will drip down onto the parchment paper and can be re-used immediately or stored for 1 week in the refrigerator
- Sprinkle each one with gold luster dust *optional and garnish with a caramel hazelnut
- To Make the Carmel Hazelnuts:
- Cook the sugar and water in a heavy bottom sauce pot and stir to dissolve until it boils.
- Once it boils, STOP STIRRING and allow the sugar to caramelize
- 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.
- Insert a skewer into each hazelnut then dip in the caramel allowing the excess to drip off making a long delicate shard of caramel. *see video
Notes
Mousse desserts should be kept refrigerated but will stay at room temperature with no problems for up to 4 hours
Freeze (un-glazed) for up to 1 month wrapped well
Hi Gretchen love all your recipes
With the linzer biscuit can i fo it with gluten free flour?
Thank you
Vinny
HI Vinny, thanks! Yes you can sub in a 1:1 ratio GF mix here
Hi Gretchen,
I am a Baking and Pastry Arts student. I always enjoyed your creativity and follow recipes until the became vegan. Do you have a regular version of this recipe and/or a website with your non vegan/regular recipes?
Hi Thanks, you can always take these vegan ideas and use the non vegan recipes all can be found at http://www.gretchensbakery.com just search for the individual recipes to build them up
Hi Gretchen, I have tried a few of your amazing recipes, omg, so freaking good!! I did your Peanut Butter Mousse Cake both ways, They were amazing!! I’m wondering if you have a non-vegan recipe for this particular recipe? I would like to try it both ways. Thanks!!
Joy
HI Thanks!! I actually dont HOWEVER I do have all the individual recipes on http://www.gretchensbakery.com so you just have to search them out separately and then put them together like this!
Chocolate Mousse, Mirror Glaze and Linzer Cookies all on the blog!
Hello Gretchen, I was curious if I were to use the chocolate mirror glaze for a 2 layer, 8-9in cake, how much should I increase the mirror glaze recipe? I am a culinary student and am making a cake for my friend and need some help converting this recipe! Thank you in advance. Also, all your desserts look absolutely lovely❤️
Emily
HI Emily! Thank you CLICK HERE for an updated (*and increased batch recipe) for the Mirror glaze.
Also here Strawberry Mirror
I agree with Elizabeth, I enjoyed your recipes until they became vegan.
Im so sorry you feel that way. It truly blows my mind how closed off people can be to recipes that do not contain animals ingredients. These recipes are still fabulous, delicious, rich, creamy, decadent and more. And if you want to go ahead and use butter and eggs, by all means go ahead. If nothing else, take these ideas and use your favorite animal recipes to recreate them.
Before I went vegan and even now, I appreciated recipes of all kinds whether they are vegan, non vegan, raw, gluten free etc…. I knew that if it was a fab idea, it was a fab idea! A beautiful presentation and one that I could play off of and make it my own. I do understand that certain people though, cannot think outside the box and need literal directions to pull off a recipe. But to say “I don’t enjoy your recipes anymore because you are vegan” ? I truly am sorry to hear that, but I won’t fight you on your opinion and your likes and dislikes, I just wish people wouldn’t fight me on mine. I still help everyone with baking questions every single day- vegan or NOT- as this is my training and I can’t erase my history, nor do I want to, but in life everything changes and ends you can bet on that. I am on my own personal journey and naturally not everyone is going to be on board, but so many are and I am loving the fact that I am being true to myself and my passions! And while I do appreciate your support up to now, I am sure you will find a hundred other bloggers who will fill your need 🙂
I love it ! Keep doing what you doing it good for us and animals .
Thank you so much for developing this beautiful, delicious dessert! I made these for a special Christmas dinner we hosted and, vegan or not, everyone THOROUGHLY enjoyed them. I think the mousse is actually better than traditional mousse because of the coconut cream. And I just love how they resemble shiny Christmas ornaments! Couldn’t find hazelnuts, so I used almonds and almond meal instead, with great results. Your vegan recipes and videos have been a huge help to me. Allergies mean no eggs or dairy, so baking can be challenging. THANK YOU for all the help!
YAY! thanks for the comment!
You could absolutely win the Great British Bake Off! I am a long time vegan and am inspired by both your baking skills and creativity and your advocacy for the animals.
thankyou!
Dear Gretchen,
Would like to make a sugarfree version of this beauty. I figured it all out but have problem at the glaze.
How can I substitute corn syrup in the mirror glaze recipe?
Only sweeteners will work (No honey/maple/date syrup) as they would be surprise desserts for people with diabetes.
Thank you in advance 🙂
that would be a tough one, and one I can’t answer, as you are correct you need to have a liquid here – it would take some experimenting for sure
Dear Gretchen,
I love your website. After being vegan for barely 5 years I am finally starting to bake more regularly. I would love to veganize different desserts and make beautiful entremets such as this recipe. You are truly an inspiration. Keep up your amazing work!
This is the hardest thing I’ve ever baked, it took me way longer than I expected and 2 full loads in the dishwasher but it was well worth it. I made it for my dad’s birthday and it tastes awesome and looks incredible so two wow factors thanks for the Recipe!!! Only thing I’d add to the recipe is notes about storage, I kept it in the fridge in an airtight container and the caramel shards on the hazelnuts melted down so make sure your storage has some ventilation
WOW! Awesome that you tried it! this is no beginner recipe for sure! YAY YOU! Thanks for the feedback!
I made these last year for a Christmas dinner party and they were absolutely delicious and a huge hit. My only recommendation would be swapping the cookie for a slightly softer base. The cookie was a little too hard to eat with a fork and made dessert just a bit messy.
On another note, I am obsessed with those Linzer cookies by themselves and have added them to my Christmas cookie list.
Thanks for the great recipes!
Hi! With the mirror glaze, you say “COLD Water 4 tablespoons (60ml)
HOT Water ½ cup (60ml)”
I assume 4 tbls of cold water is less than 60ml?
Thanks for the clarification!
Uh oh! Thank you for catching that! I didn’t convert the weight correctly on the 1/2c Hot water, it should be 120ml
Hi Gretchen, I am in the process of making these and they are in the freezer waiting for the mirror glaze (the Linzer biscuits are really, really good)! Can you tell me if the mirror glaze can be kept, and for how long, as I would like to try just one dessert first or I will have to eat them all – probably not a hardship though 🙂
hi Gretchen! – I am making these epic cakes for x mas eve. I had my coconut milk in the fridge for several days and it did not solidify. not much information on the internet about that that i could find but im assuming the brand has less fat/additives. i am going to go back to the store to get several brands and see which solidifies but I’m behind schedule now so i was also wondering if it is possible to put them in the freezer to speed that up the seperation? alternatively, i was also going to pick up silk whipping cream as a second option if the coconut milk doesn’t solidify and was wondering if that would be okay as well. thank you so much as always for these truly epic recipes.
Hey there so I have had some trouble with coconut milk cans NEVER solidifying! There are some really awful brands out there & the best success I had was with Thai Kitchen but unfortunately most of the Thai coconut milk brands (including this one) are linked to monkey slave labor to harvest the coconuts under terrible conditions which is why I personally banned using this brand.
That said SILK would be the absolute BEST option if you can get it!!
THANK YOU! You are awesome! I will be using Silk!