RASPBERRY WHITE CHOCOLATE MOUSSE CAKE
For the white chocolate mousse
4 large egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/2 cups milk
2 teaspoons vanilla
3 tablespoons unsalted butter, softened
9 ounces fine-quality white chocolate, chopped
1 cup heavy cream
white chocolate génoise (recipe follows), cut horizontally with a serrated knife into 3 layers
1/4 cup framboise for brushing the cake layer
For the raspberry mousse
two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3
cup of the syrup
1 envelope of unflavored gelatin
3 tablespoons framboise
1/2 cup heavy cream
2 1/2 cups fresh raspberries
For the garnish
fresh raspberries
fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler
into curls and kept covered and chilled
fresh mint sprigs
Make the white chocolate mousse:
In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch,
sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream,
whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until
it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in
vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it
is cooled completely. In a metal bowl set over barely simmering water melt the white
chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the
white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the
raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the
heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture,
and fold in the remaining whipped cream gently but thoroughly.
Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of
plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the
cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the
bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with
some of the framboise, and spread it evenly with half the white chocolate mousse (about 2
cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the
remaining framboise, and chill the cake and the remaining white chocolate mousse while
preparing the raspberry mousse.
Make the raspberry mousse:
In a blender or food processor purée the raspberries with the reserved syrup and strain the
purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small
saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the
mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the
purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth,
set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the
consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an
electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped
cream into the raspberry mixture and fold in the remaining whipped cream gently but
thoroughly.
Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the
pan, arrange some of the raspberries neatly around the edge of the pan, and continue to
arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread
the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the
mouse, and brush it with the remaining framboise. Spread the remaining white chocolate
mousse over the génoise (the pan will be completely full) and chill the cake, its surface
covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the
pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a
spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the white chocolate
curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and
the mint sprigs.
WHITE CHOCOLATE GENOISE
3 ounces fine-quality white chocolate, chopped
2 tablespoons unsalted butter, cut into bits
1/2 teaspoon vanilla
1/2 cup cake flour (not self-rising)
1/4 teaspoon salt
3 large eggs at room temperature
1/3 cup sugar
Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and
dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely
simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water,
stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool.
Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the
eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and
forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the
batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the
batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F.
oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp
knife around the edge, and remove the side of the pan. Invert the cake onto another rack and
remove the wax paper. Reinvert the cake onto the rack and let it cool completely.