This raspberry jello cake is the perfect holiday dessert and is always a favorite with the kiddos. The moist sponge cake paired with the sweet-tartness of the raspberry mousse and fresh raspberries will win your crowd over. You can also get as creative as you want with this; changing up the jello and fruit – the possibilities are endless!\r
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KITCHEN EQUIPMENT:\r
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KitchenAid - \r
glass baking dish - \r
OXO good grips spatula - \r
glass mixing bowl - \r
John Boos cutting board - \r
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Manfrotto Tripod - \r
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INGREDIENTS:\r
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For the Raspberry Mousse:\r
6 oz package raspberry jello\r
8 oz tub cool whip, thawed in the fridge\r
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For the Cake Layer:\r
4 large eggs, room temp\r
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½ cup granulated sugar\r
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¼ tsp vanilla\r
½ cup all-purpose flour\r
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For the Syrup:\r
½ cup warm water\r
2 Tbsp granulated sugar\r
1 tsp lemon juice\r
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Topping Ingredients:\r
3 oz package raspberry jello\r
6 oz package raspberries\r
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Thanks for watching!!\r
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