Raspberry White Chocolate Mousse Cake Recipe

How to make it

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• Line bottom of a greased spring form pan with wax paper then grease paper and dust with flour.
• Melt chocolate with butter, vanilla, and 3 tablespoons water stirring until mixture is smooth.
• Remove bowl from heat and allow mixture to cool.
• Sift together flour and salt.
• In large bowl with an electric mixer beat eggs with sugar on high speed for 5 minutes.
• Fold flour mixture into egg mixture until batter is combined and gently fold in chocolate mixture.
• Pour batter into pan smoothing top and bake in middle of a preheated 350 oven for 25 minutes.
• Transfer cake to a rack and run sharp knife around edge and remove side of pan.
• Invert cake onto another rack and remove wax paper then invert cake onto rack and cool.
• After cake has cooled completely carefully slice cake horizontally into three equal layers.
• To prepare pastry cream whisk together yolks and sugar then add cornstarch and whisk.
• Add scalded milk then transfer mixture to a heavy saucepan and boil whisking for 1 minute.
• Pour into a bowl then stir in vanilla and butter then cover with plastic wrap and chill.
• Melt chocolate stirring occasionally and let it cool to lukewarm.
• Whisk together white chocolate and 1 cup pastry cream reserving the remaining pastry cream.
• In bowl with an electric mixer beat heavy cream until it holds soft peaks.
• Whisk one fourth of it into the white chocolate mixture then fold in remaining whipped cream.
• Line sides of an oiled spring form pan with pieces of plastic wrap letting excess hang over side.
• Invert top layer of génoise into bottom of pan then brush cake with some of the framboise.
• Spread evenly with half the white chocolate mousse.
• Invert middle layer of génoise onto mousse and brush with some of the remaining framboise.
• Chill cake and remaining white chocolate mousse while preparing the raspberry mousse.
• To prepare raspberry mousse puree raspberries with a little water then pour into a metal bowl.
• Whisk reserved pastry cream into raspberry mixture.
• With an electric mixer beat heavy cream until it holds soft peaks.
• Whisk 1/4 of the whipped cream into raspberry mixture and fold in remaining pastry cream.
• Spread raspberry mousse evenly over middle layer of génoise in the pan.
• Invert the third layer of génoise onto the mouse and brush it with the remaining framboise. Spread remaining white chocolate mousse over génoise and chill at least 6 hours.
• Remove side of pan and peel wrap carefully from side of cake and transfer to serving plate.
• Garnish cake with fresh raspberries and white chocolate curls.