In a large bowl whisk together the white chocolate and 1 cup of the pastry cream reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. Bake for 45 to 50 minutes for two 8” pans; or 25 to 30 minutes for four 8" pans or three 9" pans, until the cake just begins to pull away from the edge of the pan, and a tester inserted in the center comes out with just a few moist crumbs. Quite a challenge. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. Hi! Add the second cake layer and another layer of raspberry filling and white chocolate mousse. Then, put a pan of water on the stove. Just a little bit of feedback. I usually try to position my two racks so they are both roughly in the middle, with two cakes on the top and one below. I also noticed some reviews saying their cakes turning out eggy. How to make this White Chocolate Raspberry Cake. I made the white chocolate genoise twice and both times it came out very heavy and eggy. If you want a more cohesive pink color frosting, you won’t want it to firm up too much before adding to the whipped cream in the next steps, but it should be at least room temperature. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Thanks in advance and the recipe looks delicious , Made this cake with my daughter’s help. It was a lot of work, but worth it. I’d like to try again because it looks gorgeous, I wish I knew what I did wrong. Gently fold in the raspberries and white chocolate. I tested the length before taping them together to make sure they would go around my bottom piece. Would I be able to make the cakes and freeze them for a few days before decorating it? The soft buttery white chocolate cake has a lovely crumb, almost a mud cake texture, with colour and freshness from the raspberries. 8. They are so tasty and reasonably priced – I knew it was time to make this cake. I will have to travel 2 1/2 hours with it. I used the completed mousses as another dessert. Glad to hear you’ve enjoyed the recipes! Why did it take me so long to make it? Hmm, possibly. Spreadabout 1/3 of the mousse over the top of the cake, leaving about 1/2 inch unfrostedaround the edge. Add egg whites in two batches, mixing until well combined after each. It had a rubber like texture. So frustrated because it’s delicious. Remove 1 cup; place in small bowl. Mine didn't turn into a gloppy disaster, but it was definitely not as firm as I would have liked. Thank you! I find a detailed recipe very helpful, and your video was great as well. In a small saucepan, heat pureed raspberries until boiling. Is it possible to make 1 cake sponge and divide it into 3 parts, or can I make 1 cake sponge after another? White Chocolate Raspberry Mousse Cake | Vanilla Mousse Cake I'm 13 years old and my sister and I made this dessert it didn't take as long as expected. hey girl- this makes my mouth water and it’s only 5:40 in the morning! I did anyway as i was worried it wouldn’t work otherwise. Thanks for sharing such wonderful recipes! All rights reserved. Slowly drizzle in the remaining simple syrup continually whisking. Thank you. Thanks! Gently melt the white chocolate in a small pot over low heat or in 30 … Into a bowl sift together the flour and the salt. Stir the egg yolks into the chocolate, then beat the cream into the mixture - a balloon whisk is good … 9. You make this look so easy and perfect! Process berries in a blender or food processor until smooth. Transfer the batter to the prepared loaf pan, and bake for 50 to 55 minutes or until a toothpick inserted in the center comes out … I kept hesitating about the best way to incorporate them both so that you could clearly taste and enjoy them. I never even got to the rest of the recipe because I couldn't get the cake to work. I will for use cake board between each layer and some skewers or so, but Im sure that a right sponge will help me as well. 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. It seems to help when I do it to make a fluffier mixture. I used Ateco tip 808. Whip remaining 3/4 cup (180ml) of heavy whipping cream and powdered sugar in a large mixer bowl fitted with the whisk attachment until stiff peaks form. Cake sponge – It turned out quite dense even though I followed the recipe to a T and watched the video but the cake did not turn out spongey – I feel if the egg whites had been whipped separately and then folded in it would have helped immensely. , Your recipe says baking powder and in your video you say baking soda ? Let it sit for 2 mins on its own. Sprinkle the powdered gelatin evenly over the puree and let stand for 4-5 minutes. 11. Keep on baking!! I’m not sure that I have control over the fans separately to say. I have a question.. can I use this frosting to decorate? For the frosting, you’ll take the remaining raspberry puree and sprinkle some gelatin over it. NOTICE TO ALL COOKS, NOVICE AND ADVANCED: Do NOT attempt this recipe. You can totally do it! I would really like to make it for my dougter’s 3rd birthday, but I have a problem (kind of). The flavors are amazing, the detailed descriptions in the recipe really help with the complexity. To make the raspberry filling, add half a cup of the raspberry puree to a small saucepan, along with the cornstarch and sugar. I made an 8 inch round for the bottom, then I cut long strips about 6 inches wide. I don't know what I did wrong but it was dissapointing because it sounded great. White chocolate and raspberry are one of the greatest dynamic duos of all time. Hi there! ), shaved with a vegetable peeler into curls and kept covered and chilled. The problem was that I just couldn’t decide how I wanted to go about it. With a chocolate cake base and creamy mousse topping, this make-ahead chocolate raspberry mousse cake is as easy as a pie and a great dessert for the Holiday season.There is no secret! Just one question – can frozen raspberries be used in this recipe? Technically the ratio of sugar in this recipe is too high, because the white chocolate … Remove the bowl from the heat and let the mixture cool. Does this sound… I use a large round tip (Ateco 808) that allows me to fill it in with plenty of filling and not have issues with it moving around. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. Add about half of the white chocolate mousse on top of the raspberry filling and spread into an even layer. For this white chocolate raspberry cake instead of vegetable oil can we add butter? do you think i can make this as a cake sheet as i do not have that many cake pans? The frosting a stabilized whipped cream, correct? It was so disappointing to spend the better part of a day making this cake only to have the final product be such a mess. In small pot, add 20g of the raspberry puré and corn sirup over medium heat. Can this be firmed up for a wedding cake and if so how. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. Set aside. This cake looks delicious!!! 2. Every one loved this, but it took several hours including chilling time of the pastry cream & chocolate. ZERO FORKS! I'm personally not keen on frozen cakes so made mine as a regular cake, kept the mousse just raspberry and added white chocolate, essentially so that the mousse would set, then covered the whole thing in an almond buttercream. The recipe itself contains "in another bowl" over a dozen times. It is just a soft and moist chocolate cake, topped with a creamy chocolate mousse and covered with fresh raspberries! I agree that the recipie for the genoise could be increased. Can I frost the cake with the white chocolate mousse? I've made complicated desserts before but never had one utterly fail, as this did. if yes how much quantity of butter. Hi, I’m not sure why all of my comments are not getting posted, here’s another try! 18. I like the look, but if you want to cut down on the amount of speckling, just try to keep your raspberry gelatin mixture from cooling too much before adding it to the whipped cream. Turned out delicious! If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth. This paired with the Almond Joy cake would make a perfect choice of desserts for a party. Wow! It’s a lot of steps, but none of it is difficult to do. The birthday boy is a dark chocolate fanatic. Love it! I did enjoy making this cake, and it does make a lot of dishes. 14. I made the cake for the wedding, while the combo was delicious, I found the cake part to be very dense, I would have preferred it to be lighter in texture. Note that the colder the mixture gets, the firmer it will be. Reinvert the cake onto the rack and let it cool completely. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Invert the top layer of the gÃ©noise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). 17. Loading... Unsubscribe from Gretchen's Vegan Bakery? Unfortunately I don’t really know much about high-altitude baking. How long have you been baking and decorating cakes. Keywords: mousse cake, white chocolate cake, white chocolate cake with raspberry, raspberry mousse, raspberry cake, raspberry cake filling, raspberry chocolate cake, homemade vanilla cake, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. Hi Melissa! Â© 2020 CondÃ© Nast. Use a spoon or heat prof rubber spatular to mix the two ingredients together. Let that sit for several minutes, then heat it all up to melt down the gelatin and smooth out the raspberry mixture. Pipe a dam of raspberry mousse around the edge of the cake, then spread 4-5 tablespoons of raspberry filling evenly into the center. A good dose of good quality white chocolate… Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Many thanks, This recipe sounds divine! Thank goodness those raspberries at ALDI finally got me motivated! Thank you, This looks amazing. With all the mousse, I’m not sure how it’d travel for that long when not refrigerated. And my raspberry mousse will not thicken!!! 25. I also appreciate your specific directions, like giving a range of time for how long to cream the butter and sugar together, for example. It depends on the recipe. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. I have a friend that’s a strawberry fiend! instruct to whip the egg whites until stiff?!? Didn't know where to find Framboise and didn't want to buy any Chambord just for this cake, so I bought some really high quality raspberry sorbet and melted a bit of it as a substitute. Thanks, Hi lindsay, may i know how you bake 3 pans at the same time, my oven has only 2 racks, and should i turn the oven up and down with fan or only down with fan? Keyword lemon, mousse, mousse cake… See more ideas about chocolate raspberry mousse cake, raspberry mousse cake, chocolate raspberry. The other reviewers saying that the mousse is runny are correct. It’s definitely a softer consistency, so I think it’d be fine but I’m not entirely sure. Puree raspberries with a food processor, then strain through a fine mesh sieve to discard seeds. Add the cooled raspberry gelatin mixture to the whipped cream and gently whip until well combined. That's only the first problem. For help with frosting a smooth cake, please see my tutorial. I used baking powder for my cakes. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Otherwise, way too eggy and dense. Once everything is made, build your cake and refrigerate it until you’re ready to show it off! The powdered sugar stabilizes the whipped cream. 12. If I omit the salt for the cake batter, can I use salted butter? Do you think it’d be possible to make a dark chocolate mouse for the filling instead, or would it be too overwhelming? Can you make this with frozen raspberries? One thing to note is that the temperature of the gelatin mixture once it cools can make a bit of a difference. 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. It’s a relatively firm frosting with the gelatin. Drizzle on the extra white chocolate ganache and raspberry sauce. Secondly the white choc filling makes Twice as much as needed as my layers were overloaded and collapsing until i removed at least half of the mousse filling. I have made it twice now, and both were successes. Raspberry Filling: Puree raspberries in a blender or food processor. Thanks! This cakes must taste divine! Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. The moist vanilla cake with just enough pop from the raspberry filling and the smooth, light white chocolate mousse is amazing. Then I covered the sides with Saran wrap and attatched them to the bottom. 16. On serving plate, place 1 cake layer, rounded side down. It didn't last for another meal and got rave reviews. 9 ounces fine-quality white chocolate, chopped, white chocolate gÃ©noise, cut horizontally with a serrated knife into 3 layers, 3 ounces fine-quality white chocolate, chopped, 2 tablespoons unsalted butter, cut into bits, 1/4 cup framboise for brushing the cake layer, two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup, fine-quality white chocolate at room temperature (about 72Â°F. This post is sponsored by ALDI, but all opinions are my own. Are you sure you fully creamed the butter and sugar? In a heatproof bowl, add all of the chopped White Chocolate, and 65ml of the double cream and microwave on a medium/low heat till smooth. Ingredients. You guys, this cake has been on my list to make for so long. Keep it there until the eggs warm slightly, then remove them from the water and whip them with the mixer. 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