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Lemon Raspberry Cake with White Chocolate Mousse
This is a great and quite dramatic cake with a raspberry and white chocolate mousse filling. I use cake mix to make it easy.
Ingredients
Serves: 12
- Cake
- 500g lemon cake mix
- Raspberry Filling
- 300g frozen raspberries
- 2 tablespoons cornflour
- White Chocolate Mousse
- 250g white chocolate, chopped
- 3 cups pure cream
- 1 teaspoon vanilla essence
- 1/2 cup fresh raspberries, to garnish
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- Cake: Prepare and bake cake mix according to packet directions for 2 x 23cm round cake tins. Cool cakes completely, then split each in half to make 4 layers.
- Raspberry Filling: Puree raspberries in a blender or food processor. In a small saucepan, heat pureed raspberries until boiling. Mix cornflour with a small amount of water and stir into raspberries. Cook, stirring constantly for 5 minutes or until thickened. Set aside to cool.
- White Chocolate Mousse: In the top of a double boiler over simmering water, heat white chocolate with 1 cup of cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- Whip the remaining 2 cups of cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
- To Assemble: Place 1 cake layer on a serving plate and spread with 1/4 of the white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with 1/4 of the mousse. Cover with the final layer of cake. Cover top and sides with mousse and pipe a border with remaining mousse. Garnish with fresh berries.
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Reviews and Ratings
Global Ratings:
(67)
Reviews in English (54)
This was a wonderful, wonderful cake. I made it for co-worker's party, and not only was the whole thing eaten, but every single person there asked for the recipe, and even talked about it days later. A number of the other reviewers mentioned that the mousse/whipped cream concoction was too runny. That was really my only complaint about this recipe; the mousse was difficult to work with, especially when it came to frosting the outside of the cake. However, after some experimentation, I found that instant pudding mix, added (dry) to the whipped cream/white chocolate works exceptionally well. Not only does it stabilize the mousse, but it also adds flavor. I recommend trying either the vanilla pudding mix or the white chocolate. Also, to add an extra boost of flavor to the raspberry, try adding a few drops of orange extract. It enhances the berry flavor quite well. I also recommend adding sugar to taste. I agree that the raspberry puree can be rather tart. However, don't sweeten too much; a hint of tartness offsets the sweetness of the cake and the mousse. Hope that helps! - 19 May 2006 (Review from Allrecipes USA and Canada)
I haven't tried this recipe but i used it as a reference to make my white chocolate mousse and it turned out great. First melt chocolate with some heat cream and whisk till smooth. let cool down. if you don't it will melt the whipped cream which some who rated this recipe obviously did. whip the cream till soft peaks form and add a stabilizer and sugar to sweeten. whipped cream stabilizers are sold in specialty stores or online. piping gel also stabilizes cream to a nice thick consistency. next mix 1/4 of whipped cream into chocolate that has been cooled. next fold in another 1/4 of cream. do slowly so as keep airy and thick. you'll love these tips if used correctly!!!!!!!!!!! - 17 Jun 2005 (Review from Allrecipes USA and Canada)
Tastes DELICIOUS!! I would double the raspberry filling, as I did rasp. on the bottom, then mousse, then raspberry. I also thickened up the raspberries with a little more cornstarch, so it was like a thick jam. The mousse was a little sloppy though, I think maybe if you refrigerate before you ice the rest of the cake it would go on a little smoother, esp. on the sides. Will definitely make this again. - 21 Aug 2001 (Review from Allrecipes USA and Canada)