Indulge in the exquisite combination of tangy raspberries and smooth white chocolate with this luxurious White Chocolate and Raspberry Mousse Cake. The dessert features a soft cocoa sponge, a refreshing raspberry jelly layer, a rich white chocolate mousse, and a velvety ganache topping. This cake is a symphony of flavors and textures, perfect for those who appreciate the finer things in culinary art.
Why You’ll Love This:
This cake is a treat for both the eyes and the palate, offering layers of contrasting flavors. The tartness of the raspberries beautifully complements the sweetness of the white chocolate, while the creamy mousse and dense ganache provide a delightful mouthfeel. The cocoa sponge adds a subtle bitterness, balancing the overall sweetness of the dessert.
Perfect Occasion:
This White Chocolate and Raspberry Mousse Cake is ideal for special occasions, celebratory gatherings, or as an elegant dessert for a dinner party. It’s also a great choice for anyone who loves to showcase their baking skills with a show-stopping dessert.
Decoration Tips:
For an added touch of elegance, garnish the cake with fresh raspberries, white chocolate shavings, or edible flowers. You can also dust the top with a little powdered sugar or cocoa powder for a professional finish.
For the Sponge:
- 3 tbsp sharp flour
- 1/2 tsp baking powder
- 1 tbsp cocoa
- A pinch of salt
- 3 tbsp sugar
- 3 egg whites
- 100 ml oil
For the Raspberry Jelly:
- 300 g raspberries
- 100 g sugar
- Juice of half a lemon
- 1 packet vanilla sugar
- 1 vanilla pudding mix
- 100 ml water
For the White Chocolate Mousse:
- 300 g white chocolate
- 200 ml milk
- 200 g whipping cream
- 3 egg yolks
- 50 g sugar
- 4 sheets of gelatin
- Orange essence (optional)
For the Ganache:
- 50 g whipping cream
- 100 g white chocolate
Instructions:
- Prepare a 20 cm cake pan with baking paper. Pour the sponge mixture into the pan and bake at 170°C for 20 minutes. Once cooled, moisten with orange juice.
- For the raspberry jelly, cook raspberries, sugar, vanilla, and lemon until boiling. Mix pudding with water and add to the raspberries. Cool slightly and pour over the sponge.
- For the mousse, heat milk and mix with beaten egg yolks and sugar. Return to low heat until thickened. Pour over broken white chocolate and mix until smooth. Once cooled, add prepared gelatin and whipped cream.
- Spread the mousse over the raspberry jelly.
- For the ganache, melt white chocolate in cream and pour over the mousse.
- Chill the cake overnight.
Enjoy this decadent White Chocolate and Raspberry Mousse Cake, a luxurious treat that’s sure to impress!
