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Ingredient
White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache
Introduce
Chef :
fenwayWhite Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache
This is a fresh tasting festive cake. Its great for a special celebration with its 4 layers of moist white chocolate cake filled with a light strawberry mousse and topped with a whipped strawberry white chocolate ganache frosting. It has a few steps that require time for chilling but each step is fairly simple. Its well worth the time for a special day!
Ingredient
Food ration :
12 servingsCooking time :
90 mins
1 1/2
heavy whipping cream
4 ounces
white chocolate, chopped, not chips
3/4 cup
strawberry puree
2 1/2 cups
cake four
1 teaspoon
baking soda
1/2 teaspoon
salt
1/2 teaspoon
cream of tarter
1 cup
buttermilk
1 box (3 ounce)
strawberry jello
1/2 cup
boiling water
1 cup
cold strawberry puree
1 1/4 cups
cold heavy whipping cream
1 teaspoon
vanilla extract
Cooking instructions
* Step 1
MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
* Step 2
Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
* Step 3
* Step 4
MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
* Step 5
Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
* Step 6
Stir in strawberry puree and refrigerate until cold, at least 2 hours
* Step 7
Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
* Step 8
MAKE WHITE CHOCOLATE CAKE
* Step 9
Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
* Step 10
Whisk flour baking soda and salt in a bowl
* Step 11
Melt white chocolate until smooth either in the microwave or over a double boiler
* Step 12
In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
* Step 13
Add the flour alternating with the buttermilk
* Step 14
Beat egg whites and cream of tarter until they hold firm peaks
* Step 15
Fold egg whites into cake batter until combined
* Step 16
Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
* Step 17
Cool 30 minutes in pans on rack before removing to cool completely
* Step 18
MAKE SYRAWBERRY MOUSSE
* Step 19
Dissolve gelatin in boiling water
* Step 20
* Step 21
Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
* Step 22
Beat cream to soft peaks, add vanilla and beat until it holds its shape
* Step 23
Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
* Step 24
ASSEMBLE CAKE
* Step 25
Place on cake layer, bottom up on serving platter
* Step 26
Cover with 1/3 of the thickened strawberry mousse
* Step 27
Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
* Step 28
Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
* Step 29
Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
* Step 30
Garnish with fresh strawberries and red, pink and white sprinkles
* Step 31
Note: if there is a photo you can click to enlarge it
Tag
fresh strawberrys, stems removed and sliced
heavy whipping cream
white chocolate, chopped, not chips
strawberry purée
cake four
Baking soda
Salt
unsalted butter at room temperaturee
large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
cream of tarter
Buttermilk
strawberry jello
boiling water
cold strawberry puree
cold heavy whipping cream
vanilla extract
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