White Chocolate Raspberry Mousse Cake
1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Bring to a boil
Simmer for about 10-15 minutes or until thickens
Sieve to remove seeds
Let cool completely
2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
Whisk to combine
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt
Whisk to combine
6 tbsp (90g) raspberry sauce
1 cup + 1 tbsp (140g) all-purpose flour
Mix to combine
two 8-inch (20cm) pans, greased and lined with parchment paper
Divide the batter evenly
Bake at 320°F (160°C) for 13-15 minutes until a toothpick inserted into the center comes out clean
Let cool completely
1.5 oz (45g) white chocolate
1 tbsp (14 ml) vegetable oil
Melt over a bain-marie
½ cup (40g) almond flakes
Place the first cake layer
cake ring
Line with acetate sheet
Spread the white chocolate almond mixture
Refrigerate or freeze for a few minutes to set
6 oz (180g) white chocolate
5 oz (145g) whipping cream
Melt over a bain-marie
Let cool to room temperature
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Let it soak for 5-10 minutes
Dissolve over low heat
Pour over the white chocolate
mix to combine
7 oz (200g) whipping cream (35% fat), chilled
Whip until soft peaks form
Add white chocolate mixture
Mix to combine
Spread evenly over the cake and smooth the top
Freeze for 20-30 minutes
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Let it soak for 5-10 minutes
Dissolve over low heat
Pour over the remaining raspberry sauce
mix to combine
1 cup (240g) whipping cream (35% fat), chilled
Whip until soft peaks form
Add raspberry mixture
mix to combine
Cut the second cake with a 7-inch (18cm) cake ring
Place on top of chocolate mousse
Add the raspberry mousse
Smooth the top
Refrigerate for 4-6 hours or overnight
6B tip
Decorate the cake with sweetened whipped cream
Fresh raspberry halves
Freeze-dried raspberries