If you’re looking to pair an extra bit of sophisticated sweetness with a comforting cup of tea or coffee, then this white chocolate mousse cake recipe it a must-try.
Note: this recipe is adapted from one found in Southern Living: 1989 Annual Recipes
Ingredients for the cake:
- 5 eggs that have been separated
- 1 cup of sugar
- ¼ cup of boiling water
- 1 teaspoon of vanilla extract
- 1 cup of sifted cake flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon of salt
- 1/3 cup of amaretto
- ¼ cup of light corn syrup
- 1 ¾ cups of whipping cream
- ¼ cup of sifted powdered sugar
- Fresh raspberries
- Fresh mint sprigs
Ingredients for the white chocolate filling:
- 9 ounces of white chocolate that have been coarsely chopped
- ¼ cup of whipping cream
- 3 egg yolks
- 1/3 cup of sifted powdered sugar
Directions for the cake:
- Beat egg yolks at an electric mixer’s high speed for 4 minutes, or until the mixture becomes thick and lemon-colored.
- Gradually add in 1 cup of sugar, beating well at an electric mixer’s medium speed.
- Add in the ¼ cup of boiling water slowly, mixing thoroughly, then add in the 1 teaspoon of vanilla.
- Sift together the salt, flour, and baking powder, then and this dry mixture to the wet egg yolk mixture, and blend the two mixtures together well.
- Beat the room temperature egg whites until stiff peaks form, then fold this into the egg yolk batter.
- Cover the outer bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- Pour the cake batter in the pan and bake for 30 to 35 minutes at 350 degrees Fahrenheit, then allow the cake to completely cool.
- Thoroughly combine the amaretto and the light corn syrup.
- Split the cake horizontally into three layers and brush the amaretto mixture on each side of the cake layers.
- Spread the white chocolate filling between each of the cake layers.
- Beat the whipping cream until it reaches a foamy consistency, then gradually add in the powdered sugar, beating until soft peaks form.
- Spread the whipping cream/powdered sugar mixture on the top and sides of the cake.
- Garnish the cake with the fresh raspberries and sprigs of mint.
Directions for the white chocolate filling:
- Combine the white chocolate and whipping cream in a double boiler by bringing water to a boil, then reducing the heat to low, stirring constantly until the white chocolate melts.
- Beat the egg yolks until they become thick and lemon-colored.
- Gradually stir about ¼ of the hot chocolate and cream mixture into the yolks, then add this mixture into the remainder of the hot mixture being sure to constantly stir.
- Add in the powdered sugar, still stirring constantly for about 5 minutes, or until the mixture reaches a temperature of 165 degrees Fahrenheit.
- Cool this white chocolate filling until it reaches spreading consistency for the cake.
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