Lemon Raspberry Cake with White Chocolate Mousse

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)