Elegant, airy, and indulgent, this Almond Sponge Cake with Chocolate and Vanilla Mousse & Strawberry Glaze is a layered dessert designed to impress. Featuring a delicate almond sponge base, it’s topped with rich chocolate mousse, smooth vanilla mousse, and a vibrant strawberry glaze—crowned with whipped cream and freeze-dried raspberry crumbles for texture and color.

Why You’ll Love This Recipe

This dessert delivers a balance of textures and flavors: nutty almond sponge, two layers of silky mousse, and a bright fruit glaze. It’s a visually striking option for spring events, birthdays, or formal occasions, yet surprisingly straightforward to make. The layers set beautifully for clean slicing, and the components can be made in advance, making it an ideal make-ahead dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Almond Sponge

4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Chocolate Mousse Layer

1/2 cup semi-sweet chocolate chips, melted and cooled
1 cup heavy cream
2 tablespoons powdered sugar

For the Vanilla Mousse Layer

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Strawberry Glaze

1 cup fresh or frozen strawberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnish

Whipped cream
Freeze-dried raspberry crumbles

directions

Prepare the Almond Sponge
Preheat oven to 350°F (175°C).
In a large mixing bowl, beat the eggs and sugar until pale, thick, and tripled in volume (about 5 minutes).
Sift in the all-purpose flour, almond flour, baking powder, and salt. Gently fold into the egg mixture without deflating.
Pour the batter into a parchment-lined 9×13-inch pan and smooth the top.
Bake for 12–15 minutes until golden and springy to the touch. Cool completely.
Make the Chocolate Mousse
Whip the cream and powdered sugar to soft peaks.
Gently fold in the cooled, melted chocolate until smooth and uniform.
Spread evenly over the cooled sponge and refrigerate for at least 20 minutes to set.
Make the Vanilla Mousse
Whip cream, powdered sugar, and vanilla extract until stiff peaks form.
Carefully spread over the chilled chocolate mousse layer.
Chill again for at least 30 minutes.
Make the Strawberry Glaze
In a small saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat until bubbling and soft (about 5–6 minutes).
Add the cornstarch slurry and stir until thickened.
Blend until smooth and let cool to room temperature.
Pour and spread gently over the vanilla mousse. Refrigerate to fully set.
Garnish and Serve
Pipe or dollop whipped cream over the top of the cake and sprinkle with freeze-dried raspberry crumbles.
Slice into squares and serve chilled.

Servings and timing

Servings: 12 squares
Prep Time: 35 minutes
Cooking Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Calories: 290 kcal per square

Variations

Nut-Free Option: Substitute almond flour with an equal amount of cake flour.
Berry Swirl Glaze: Mix raspberries or blueberries into the strawberry glaze for color and flavor variation.
Chocolate Base: Add cocoa powder to the sponge for a chocolate-almond twist.
Gelatin-Set Mousse: For more structure, add 1 teaspoon gelatin (bloomed and melted) to each mousse.
Mini Layer Cups: Assemble in dessert cups instead of a large cake for individual servings.

storage/reheating

Store the assembled cake covered in the refrigerator for up to 3 days. For best texture, serve chilled. This cake is not suitable for freezing due to the mousse layers and glaze.

FAQs

Can I make this dessert a day ahead?

Yes, this cake sets beautifully and even improves overnight in the fridge.

How do I ensure the mousse layers are smooth?

Whip cream to the correct peak stage and fold gently to maintain a light texture.

Can I use store-bought sponge cake?

Yes, a thin pre-baked sponge layer can be used to save time, though homemade is recommended for best flavor.

Is there a substitute for almond flour?

You can use all-purpose flour or finely ground hazelnuts, but the flavor and texture will differ.

Do I need to strain the strawberry glaze?

Straining removes seeds and pulp for a smoother finish, but it’s optional based on your preference.

What size pan should I use?

A 9×13-inch pan is ideal. You can also use a springform pan for a round version.

Can I use milk chocolate instead of semi-sweet?

Yes, but reduce the sugar slightly, as milk chocolate is sweeter.

How firm is the mousse?

These mousses are light and spoonable but firm enough to slice cleanly after chilling.

What’s the best way to cut neat squares?

Use a long, sharp knife wiped clean between cuts. Chill well before slicing.

Can I make it gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour and ensure other ingredients are certified gluten-free.

Conclusion

This Almond Sponge Cake with Chocolate and Vanilla Mousse & Strawberry Glaze is an exquisite layered dessert that pairs visual beauty with refined flavor. Light, creamy, and balanced by a fresh fruit topping, it’s an ideal showpiece for your next special occasion. Whether you’re celebrating or simply craving something sophisticated, this recipe offers a memorable treat that’s both elegant and enjoyable.