WHITE CHOCOLATE MOUSSE CAKE
WITH RASPBERRIES
Vit chokladmoussetårta med hallon
1 cake, 10 to 12 pieces
Almond layer:
1 egg
0.4 cup sugar
0.2 cup flour
0.2 cup almond flour
1 teaspoon vanilla sugar
1 teaspoon grated lemon zest
1 teaspoon baking powder
White chocolate mousse:
3 gelatin sheets
or 1½ teaspoons gelatin powder
10.6 oz white chocolate
1 tablespoon butter
3 egg yolks
1.6 cup heavy cream
2 teaspoons grated lemon zest
Decoration:
powdered sugar
8.8 oz fresh raspberries
lemon balm
Preheat oven to 437F.
Almond layer:
Beat eggs and sugar until white and fluffy. Mix flour, almond flour, vanilla sugar and baking powder in a bowl and gently stir it into the egg mixture. Line a springform pan, diameter approx 9 inches, with baking paper and grease with melted butter. Pour the batter in the pan and bake in the middle of the oven for about 8 minutes until done. Allow to cool in the pan. Loosen it and clean the pan, then put back together with the cake still in.
White chocolate mousse:
Soak the gelatin in a bowl with cold water for 5 minutes. Break the chocolate in pieces and put in a bowl together with butter. Melt while stirring over a hot waterbath. Beat the egg yolks, one by one, stirring vigorously. Remove from the waterbath.
Squeeze out excess liquid from the gelatin (or do as you normally do with the powder) and melt in a saucepan. Beat the cream until softly thick - if you beat for too long the mousse will be grainy. Blend in 0.4 cup of the whipped cream with the gelatin and stir gently. Blend into the chocolate and stir vigorously. Gently stir in remaining cream and lemon zest. Pour the mousse over the almond layer and even it out.
Wrap the pan up in plastic and leave in the fridge to set for at least 6 hours, preferably overnight. Loosen around the edges with a sharp knife and remove the ring. Transfer the cake to a serving plate and sift with powdered sugar. Decorate with raspberries and lemon balm.
Enjoy!
Bella
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