Cranachan mousse cake recipe | Sainsbury`s Magazine

Ingredients

• vegetable oil, to grease
• 100g unsalted butter, softened
• 100g caster sugar
• 2 medium eggs
• 1 medium egg yolk
• 100g self-raising flour
• 1 tsp baking powder
• ¼ tsp fine salt
• 2 tbsp whisky, plus 1 tbsp to serve
• 20g unsalted butter
• 20g light brown soft sugar
• 30g rolled jumbo oats
• 2 x 350g bags frozen raspberries
• 140g caster sugar
• 75g runny honey, plus 1 tbsp to serve
• 1½ tbsp whisky
• 6 platinum-grade gelatine leaves
• 350ml double cream
• zest of 1 lemon
• 150ml double cream
• 150g fresh raspberries