This cake uses two flavour pairs that work perfectly together - white chocolate and raspberry. The white chocolate mousse provides a subtle flavour without over powering the sharp taste of the raspberry glaze. This cake also uses a genoise sponge, which is lighter type of cake which then soaked in a raspberry syrup.
For the recipe I brought a 1kg pouch of raspberry puree from Funkin Cocktails, by buying this puree it saves time and works out to be cheaper than buying fresh raspberries and pureeing them yourself.
95g Plain Flour
95g Caster Sugar
3 x Eggs
White Chocolate Mousse:
350g White Chocolate
600ml Double Cream
3 x Sheets of Gelatine
50g Caster Sugar
50ml Raspberry Puree
4 Tbsp Caster Sugar
250g Raspberry Puree
5 x Sheets of Gelatine
1. Start by making the genoise sponge, pre heat the oven to 180C/Gas Mark 4. Whisk together the eggs and the caster sugar with a stand mixer (this will save a lot of time). Next line a deep round 20cm cake tin.
2. Whisk the eggs and sugar until the mixture has tripled in volume, at this stage the mixture will be at the "ribbon stage". Once at this stage sift half the flour and fold into the mixture using a figure of eight motion, once all the flour has been incorporated sift and fold in the rest of the flour. Make sure that all the flour at the bottom of the bowl is mixed in properly.
3. Carefully pour the mixture into the cake tin as low as possible, to prevent bursting the air bubbles in the batter. Bake for 25 minutes until golden brown on top.
4. While the cake is baking, start by making the mousse. Start by glooming the gelatine, this is done by placing the gelatine sheets in a bowl of water for 5 minutes. Meanwhile break the white chocolate into small pieces and place into a large bowl. In a pan heat 200ml of the double cream until simmering. Next whip the rest (400ml) of the double cream until soft peaks form.
5. Pour the simmering double cream over the white chocolate and squeeze the excess water out of the gelatine sheets and place into the bowl. Mix all the ingredients together until complete incorporated. Once the mixture has cooled fold in the whipped cream. Place in the fridge to set slightly.
6. Once the cake is baked, take the cake out of the oven and cooled on a wire rack. Next prepare the raspberry syrup. Soak the gelatine leaves in a bowl of water for 5 minutes. In a pan add the caster sugar, water and raspberry puree. Place on the hob and heat until boiling. Allow the mixture to boil for 5 minutes then remove from the hob and let it cool to room temperature.
7. Next line a 20cm cake ring with acetate and place on top of your serving plate. Once the cake has cooled completely carefully slice the cake into two halves, you may need to trim the cake so there is a 1cm border between the cake and the cake ring.
8. Place one half on the in the cake ring. Using a pastry brush, brush on the cooled raspberry syrup on to the cake. Take the mousse out of the fridge. Add half of the mousse mixture into a piping bag and pipe the mouse on top of the first layer of cake. Smooth the top of the cake using an offset spatula.
9. Add the second layer of cake and again brush over the raspberry syrup. Then pipe the rest of the mousse on top. Using an offset spatula carefully smoothen the top cake until as flat as possible. Place the cake into the fridge for 3 hours to allow the mousse to set.
10. While the cake is setting start by making the raspberry glaze. In a bloom the gelatine sheets in a bowl of water for 5 minutes. Next add the raspberry puree, water and caster sugar into a pan and heat until the mixture boils. Remove from the heat. Squeeze the excess water out of the gelatine leaves and add them into the pan. Mix until the gelatine leaves have dissolved and transfer to a pouring jug. Leave the glaze to cool.
11. Once glaze has cooled, remove the cake from the fridge. The glaze needs to be cold so that it does not melt the mousse when poured on. Using the back of a spoon slowly pour the raspberry glaze over the top of the cake. Carefully place the cake back in the fridge so another 2-3 hours to allow the glaze to set.
12. Once the glaze has set, decorate the cake by using fresh raspberries and/or white chocolate decorations.