Raspberry White Chocolate Mousse Cake Pt 2

Raspberry White Chocolate Mousse Cake Pt 2 Ingredients

See part 1

Instructions for Raspberry White Chocolate Mousse Cake Pt 2

of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of genoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate. Garnish the cake: Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs. Make the white chocolate genoise: Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the ca ke onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely. Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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