Strawberry Mousse White Chocolate Cake

Total Time
6hrs 45mins
Prep 45 mins
Cook 6 hrs

I was looking for something special, and different, to make for Easter dessert and found this Martha Stewart recipe. Everyone just loved this cake, including my 3 1/2 year old grandson. It is time-consuming to make, but worth it. A wonderful rich-tasting cake with a light sponge cake,strawberry mousse filling, and white chocolate. I used the white morsels in the store because I couldn't find the white chocolate and used Kittencals pan release instead of parchment paper Pan Release, Professional Pan Coating (Better Than Pam Spray!). I also used cake flour substitute Cake Flour Substitute. I made the cake with the mousse and put it in the refrigerator overnight and frosted it the next morning and refrigerated for a few hours before cutting. I put sliced almonds on the sides after frosting. The next time I think I'll try frosting 1/2 of the cake with white chocolate ganache and the other 1/2 with chocolate ganache. If you want something special and you like white chocolate and strawberry mousse, this is for you. Here's the link: http://www.flickr.com/photos/belochkavita/162569431/

Ingredients Nutrition

Directions

  1. Make the Mousse: Puree halved strawberies in a food processor. Pass through a very fine sieve into a bowl. (~ 1 cup puree). Stir in 1 tablespoon lemon juice, set aside.
  2. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth, set aside. (I melted them in microwave).
  3. Put 1/4 cup cool water unto a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioner's sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. whisk in 3/4 cup strawberry puree, reserve remaining 1/4 cup puree.
  4. Put remaining 1 3/4 cups cream into a bowl of an electric mixer fitted with the whisk attachment. Beat on medium- high speed until medium peaks form. Whisk one-third of the whipped cream into chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. stir 1 tablespoon lemon juice into slices berries. Fold berries into mousse; refrigerate for 1 hour.
  5. Make the cake: Preheat oven to 425°F Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.(I used Kittencal's Pan release-Recipe #78579)
  6. Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
  7. Remove bowl from mixer; sift together flour and salt over the top of egg mixture , and sprinkle with lemon zest. Using a large spatula, carefully fold the flour mixture into the egg mixture, cutting though the center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
  8. Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7-12 minutes. Invert, and unmold cake onto a parchment-lined wire rack (no parchment paper, I sprayed racks with Pam), and let cool completely.
  9. Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top ( ~2 cups). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch thick mousse layer. Place third cake layer on top, top side up. Refrigerate at least 2 hours or overnight. (I refrigerated overnight) Trim sides of cake to be straight.
  10. Make the ganache: Bring cream just to a boil in a small saucepan over medium -high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Pour ganache over top of cake, allowing it to drip down sides. Optional: put sliced almonds around the sides of cakes. Refrigerate.