Lemon Raspberry White Chocolate Mousse Cake

Lemon Raspberry White Chocolate Mousse Cake

Components

Unique recipe makes 1 – four layer 9 inch cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1 (18.25 ounce) package deal lemon cake combine

  • 1 (10 ounce) package deal frozen raspberries

  • 2 tablespoons cornstarch

  • eight (1 ounce) squares white chocolate, chopped

  • three cups heavy cream

  • 1 teaspoon vanilla extract

  • half cup recent raspberries, garnish

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  • PREP

    30 minutes

  • COOK

    forty five minutes

  • READY IN

    1 hr 15 minutes

Lemon Raspberry White Chocolate Mousse Cake

Instructions

  1. Put together and bake cake combine in accordance with package deal instructions for 2 9 inch spherical pans. Cool desserts utterly, then cut up every in half to make four layers.
  2. To make Raspberry Filling: In a blender or meals processor, puree raspberries. In a saucepan, warmth pureed raspberries till boiling. Combine cornstarch with a small quantity of water and stir into raspberries. prepare dinner, stirring continually, for five minutes, or till thickened. Put aside to chill.
  3. To make White Chocolate Mousse: Within the prime of a double boiler, warmth white chocolate with 1 cup of the cream, stirring sometimes, till chocolate is melted and clean. Take away from warmth and permit to chill to lukewarm. Whip the remaining 2 cups cream till tender peaks type. Stir within the vanilla. Fold 1/three of the whipped cream into the white chocolate combination, then shortly fold within the remaining whipped cream. Don’t over-combine, or the mousse will grow to be grainy.
  4. Place 1 cake layer on serving plate and unfold with white chocolate mousse. Place the subsequent layer on prime and unfold with raspberry filling. Repeat subsequent layer of cake with mousse. Cowl with the ultimate layer of cake. Frost prime and sides with mousse. Pipe a border with remaining mousse. Garnish with recent berries.

Vitamin

  • Energy
  • 520 kcal
  • 26%
  • Carbohydrates
  • fifty two.three g
  • 17%
  • Ldl cholesterol
  • ninety seven mg
  • 32%
  • Fats
  • 33.2 g
  • fifty one%
  • Fiber
  • 1.eight g
  • 7%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 348 mg
  • 14%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Paulette Womer

“A four layer lemon cake created from a mixture, with raspberry filling and white chocolate mousse.”

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