Like maybe going on two years or something. Cake: Prepare and bake cake mix according to packet directions for 2 x 23cm round cake tins. Thank goodness those raspberries at ALDI finally got me motivated! Add sour cream and vanilla extract and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. It was like a previous reviewer mentioned, so to avoid a disaster, I just refrigerated the cake between servings. Thanks for sharing such wonderful recipes! This cake is already butter based. This pretty cake is awesome for any occasion but especially perfect for a baby or bridal shower. This recipe is a good example of why some of us subscribe to Gourmet - because sometimes you just want to go all out and make a complicated, fancy and stunning dessert. The flavors are amazing, the detailed descriptions in the recipe really help with the complexity. Do you think it would travel well assembled? Just a little bit of feedback. Just wanted to see if there is any hope for me…, Thanks Alicia! I'm 13 years old and my sister and I made this dessert it didn't take as long as expected. It looks like it’s been resolved, so you should be able to access it here now. It’s definitely a softer consistency, so I think it’d be fine but I’m not entirely sure. I spent approximately 6 hours trying to put this together. Your email address will not be published. I did not add any raspberries to the frosting (stabilized whipped cream) because I wanted it to be all white. With all the mousse, I’m not sure how it’d travel for that long when not refrigerated. 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. 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. 10. 9. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. If you did whip them and it worked, then great! I’m so glad to hear you’ve enjoyed the recipes and everything! 18. Raspberry White Chocolate Mousse Recipe photo by Taste of Home I only have one cake pan. Invert the cake onto another rack and remove the wax paper. 5. Love the flavour…..my white chocolate mousse wouldn’t thicken so I had to add more whip cream and fold it in….did not have enough raspberry puree for my inside filling. May I ask what is the mixer name that you’re using? Thank you, This looks amazing. It was so disastrous my 3 year old niece with quite a sweet tooth told me she didn't like it after one small bite. Melt 6 ounces white chocolate in top of a double boiler, stirring until smooth. Thanks to all your comments mine was successful, except for the Genoise, but it was still beautiful and delicious. I think either cake would do well with the fillings. It’s really hard for me to advise on tiered cakes, since I don’t really do them. Remove the bowl from the heat and let the mixture cool. I did use seedless raspberry jam instead because Aldi’s did not have any. . That’s because I let my raspberry gelatin mixture cool in the fridge until fairly firm. Overall, the recipe has promise but definitely some improvements to be made. Add the heated raspberry and corn sirup over chopped white chocolate. I’m glad you posted it for us to try! I made an 8 inch round for the bottom, then I cut long strips about 6 inches wide. The problem was that I just couldn’t decide how I wanted to go about it. Thank you!!! The soft buttery white chocolate cake has a lovely crumb, almost a mud cake texture, with colour and freshness from the raspberries. Your recipe calls for baking powder but in the video it says baking soda. The moist vanilla cake with just enough pop from the raspberry filling and the smooth, light white chocolate mousse is amazing. Lightness? Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Do you think that recipe is dense enough to accept the fillings or should I go with the recipe for the cake part in this recipe? It came out perfectly for me. 25. 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. 19. Mine didn't turn into a gloppy disaster, but it was definitely not as firm as I would have liked. 23. Or will they be too wet for the frosting? This recipe was a disaster! It didn’t look anything  like your pictures and I made a mistakes with the whipped cream gelatine and raspberry mousse but I’m telling you it still tasted so delicious. Ola, sou brasileira e mora no brasil em minas gerais, amos seus bolos e ja fiz alguns… nessa receita o que usou para derreter o chocolate branco na mousse? The substitution was perfectly fine. The posterboard bottom made an easy plate transfer, I just left it there until the cake was gone. Wow, Lindsay! Thanks! I want to keep every little crumb to myself. It’s a lot of steps, but none of it is difficult to do. Then I covered the sides with Saran wrap and attatched them to the bottom. I only have full fat yogurt, do you think I can use that in place of the sour cream? I have made a few of your cakes recently and they all turn out so yummy! Flavours amazing…i’d upload a photo if i could ???? Whoever wrote this recipe knows nothing of logic. Just boil it for one minute and you’re done. White chocolate and raspberries! 9 ounces fine-quality white chocolate, chopped, white chocolate génoise, 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 72°F. The other reviewers saying that the mousse is runny are correct. Chocolate and Raspberry Mousse Recipe - Great British Chefs Raspberry Filling: Puree raspberries in a blender or food processor. The egg whites are not whipped before adding. Refrigerate until ready to serve. 15. In a small saucepan, heat pureed raspberries until boiling. My husband also loves your Berry Mascarpone Layer Cake, which has been his birthday cake for the past two years. ZERO FORKS! For this recipe I used 8-inch cake pans. Add remaining dry ingredients and mix until well combined. 16. Add one-third of the whipped cream and whisk until well incorporated. I have made many of your recipes and they are all fabulous. You could just leave the gelatin and raspberries out – just use the heavy cream and powdered sugar. Fold in the remaining whipped cream until well combined. What I did instead was to use posterboard. 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. The powdered sugar stabilizes the whipped cream. Thank you! Unfortunately I don’t really know much about high-altitude baking. Hey Lindsay! Course Dessert. Many "best cake ever" comments. Your best option would be to try baking one layer at a time. This cake looks so gorgeous!! Then, top if off with a light whipped raspberry mousse, and I can’t even handle it! Raspberry is such a strong flavor and white chocolate can be so light once you mix it into something. oven for 25 minutes, or until a tester comes out clean. My kitchen doesn't have lots of pans, so when I bake the cake, I divided it between three 8 inch cake rounds that had the bottoms lined with wax paper. Let it sit for 2 mins on its own. 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! 1. And then there’s the raspberries. Crust. Deceptively light. This site uses cookies to help provide the best user experience. I sure hope it’s the powder as I have just made this!! Boil for one minute, then remove from heat to cool. I’m so sorry for the trouble! Woow! The cake layers, definitely. They are so tasty and reasonably priced – I knew it was time to make this cake. 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. You guys, this cake has been on my list to make for so long. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly. So, to start, you’ve got the vanilla cake. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. It’s what gives it a nice rise. Can I add the gelatin without the raspberries, maybe some water instead of the raspberry puree? 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. And there you have it! 13. That would be an error in the video. Do not over-mix, or the mousse will become grainy. I would need about 50 bowls to make this work efficiently. You then want it to cool back down to at least room temperature before adding to the whipped cream. Drizzle on the extra white chocolate ganache and raspberry sauce. I did enjoy making this cake, and it does make a lot of dishes. Hi there! It’s moist, light and one of my favorites. Once everything is made, build your cake and refrigerate it until you’re ready to show it off! 6. An equally serious variable is the alcohol content of the framboise. Sometimes the white chocolate doesn’t completely melt. My husband absolutely loved it! © 2020 Condé Nast. I love seeing the lighter side of cake! Powered by the Parse.ly Publisher Platform (P3). Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Repeat next layer of cake with mousse. Every one loved this, but it took several hours including chilling time of the pastry cream & chocolate. I recommend wrapping them very well and thawing them in the fridge. This delicious no-bake White Chocolate Raspberry Mousse Cake is the perfect flavor combination of the tart raspberry and lemon with the rich white chocolate and the warm pumpkin seed. Reinvert the cake onto the rack and let it cool completely. It should firm up in the fridge. Place one cake layer on a serving plate. I've made this cake for Easter for several years but it's a challenge now; agree that the mousses do not set well and that the genoise is too thin. I would recommend butter over shortening. Then the raspberry mousse didn't set up and turned to mush when I unmolded the cake; the raspberries that I had carefully placed came sliding out! Hello, your recipes look amazing, I can’t wait to try them out!! Well done. The frosting a stabilized whipped cream, correct? Oct 18, 2020 - Explore Nadia Raafat's board "Chocolate Raspberry mousse cake" on Pinterest. I made the white chocolate genoise twice and both times it came out very heavy and eggy. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. In small pot, add 20g of the raspberry puré and corn sirup over medium heat. Their complementary flavors are used fully with this White Chocolate Raspberry Cake Recipe, featuring sweet raspberry filling and a delicious white chocolate cake. Thank you so much!!! Any tips for baking this at an altitude above 3000 ft? Glad to hear you’ve enjoyed the recipes! If you’re like me, you’ll snack on them while baking. How to make this White Chocolate Raspberry Cake. Thank you for your recipes. I never have a piece left by the end of the party! 1/3 cup Chambord (black raspberry … Nope, I didn’t forget any instructions. White Chocolate Raspberry Mousse Cake. Can I frost the cake with the white chocolate mousse? Why, why, why, just egg whites? It didn't last for another meal and got rave reviews. How long have you been baking and decorating cakes. What a showstopper and it’s made with one of my favorite flavor combos. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. I would really like to make it for my dougter’s 3rd birthday, but I have a problem (kind of). Do not skimp on the creaming time. It was a lot of work, but worth it. A good dose of good quality white chocolate… Does this recipe need baking soda? Let that sit for several minutes, then heat it all up to melt down the gelatin and smooth out the raspberry mixture. I have made this dessert many time and is a hit every time, not to sweet, it is labor intensive but well worth the effort, a few tips I good give is to use a 11/2 cups heavy cream for the white chocolate mousse it yelds a little extra, and when making the genoise beat it for 6 minutes minimum. A lot of work but got rave reviews. Thanks for sharing the recipe . seedless raspberry jam and 2 drops red food coloring. The recipe itself is confusing enough. I can’t wait to make it . It seems to help when I do it to make a fluffier mixture. Not for the inexperienced, and it was quite a production to make. 9. One thing to note is that the temperature of the gelatin mixture once it cools can make a bit of a difference. Thank you. Gently melt the white chocolate in a small pot over low heat or in 30 … 14. Hello. There may some differences in out ovens. White Chocolate Cake with Raspberry Mousse Gretchen's Vegan Bakery. Use a toothpick to swirl the drizzles with the mousse. 24. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Your cakes turn out SO well for me! Continue to make this layer the same way you made the chocolate layer, by … My layers did not rise. What can I substitute instead of the gelatine for the mousse. Smooth with a spatula and chill for one hour in the fridge. yummy! If not done correctly (ratio of fats to egg foam AND temperature of the egg foam and fats at time of combination) the fats in the batter fall out of suspension with the egg foam and collect into a yellow layer of rubber at the bottom of the cake. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. No the baking powder is correct. A trick to cutting the cake is to use toothpicks to divide the layers, use a sharp serrated knife to slice, and having a second spring form bottom to transfer each layer is helpful. So what’s my secret for the gorgeous flavour and texture of the white chocolate cake? I added more gelatin icing sugar and whip cream and I still have thick soup. I Served this along with a Tirimasu at our Easter dinner and this cake was defininetely the crowd favorite. I would just thaw them and pat them dry before using them. 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