A spectacular cake both in taste and presentation.
Recipe: White Chocolate MousseCake
Cake: 1 (16-ounce) package pound cake mix 3/4 cup milk 2 large eggs 1/2 cup natural California pistachios, chopped 1 teaspoon vanilla extractFilling: 1/3 cup butter or margarine, at room temperature 2/3 cup unsifted powdered sugar 1 large egg yolk 3 ounces white chocolate squares, chopped 2 tablespoons heavy creamGlaze & Topping: 3 ounces dark chocolate (bittersweet or semi-sweet), chopped 1/4 cup heavy cream 1/2 cup raspberries 1/4 cup natural California pistachios, chopped
Cake: Beat cake mix with milk and 2 eggsas package directs. Mix in pistachios and vanilla extract. Greasebottoms of two small 6-inch diameter (approximately 3 cup) bakingdishes. Pour batter into dishes. Bake at 350°F (175°C)for 40 minutes or until done. Cool 15 minutes in dishes theninvert onto wire racks and cool. Wrap and freeze one cake foruse another time.
Filling: Beat butter with powdered sugarand 1 egg yolk until smooth. Melt white chocolate with creamin saucepan, stirring over low heat, then beat smooth with wirewhip. Beat into butter mixture and cool until spreadable consistency.
Glaze: In saucepan, combine chocolateand cream; stir over low heat until melted. Cool until it beginsto thicken, then spread on top and sides of cake. (To softenglaze, warm over hot water.)
Assembly: Split one cake into three thinlayers and divide filling between two center layers. Cover cakewith plastic wrap and chill until set.
Spread with Dark Chocolate Glaze, thendecorate top with raspberries and chopped pistachios. Cake isbest served when it has been at room temperature at least 30minutes. Cover and chill any leftovers.
Makes 12 servings.
Recipe and photograph provided courtesyof the California Pistachio Board.
Elegant Desserts Raspberry & White Chocolate Mousse Cake CreationIf the White Chocolate MousseCake recipe was useful and interesting, you can share it with your friends or leave a comment.