Easiest Way to Prepare Homemade White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache
Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Quick White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache estimated approx 90 mins.
To get started with this recipe, we have to first prepare a few components. You can have White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache using 21 ingredients and 31 steps. Here is how you cook it.
This is a fresh tasting festive cake. Its great for a special celebration with its 4 layers of moist white chocolate cake filled with a light strawberry mousse and topped with a whipped strawberry white chocolate ganache frosting. It has a few steps that require time for chilling but each step is fairly simple. Its well worth the time for a special day!
Ingredients and spices that need to be Get to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:
- FOR STRAWBERRY PUREE
- 1 quart fresh strawberrys, stems removed and sliced
- FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- 1 1/2 heavy whipping cream
- 16 ounces white chocolate, chopped, not chips
- 3/4 cup strawberry puree
- FOR WHITE CHOCOLATE CAKE
- 2 1/2 cups cake four
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces white chocolate, chopped, not chips
- 1 cup unsalted butter at room temperaturee
- 4 large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
- 1/2 teaspoon cream of tarter
- 1 cup buttermilk
- FOR STRAWBERRY MOUSSE FILLING
- 1 box (3 ounce) strawberry jello
- 1/2 cup boiling water
- 1 cup cold strawberry puree
- 1 1/4 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
Instructions to make White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache
- MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
- Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
- MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
- Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
- Stir in strawberry puree and refrigerate until cold, at least 2 hours
- Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
- MAKE WHITE CHOCOLATE CAKE
- Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
- Whisk flour baking soda and salt in a bowl
- Melt white chocolate until smooth either in the microwave or over a double boiler
- In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
- Add the flour alternating with the buttermilk
- Beat egg whites and cream of tarter until they hold firm peaks
- Fold egg whites into cake batter until combined
- Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
- Cool 30 minutes in pans on rack before removing to cool completely
- MAKE SYRAWBERRY MOUSSE
- Dissolve gelatin in boiling water
- Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
- Beat cream to soft peaks, add vanilla and beat until it holds its shape
- Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
- ASSEMBLE CAKE
- Place on cake layer, bottom up on serving platter
- Cover with 1/3 of the thickened strawberry mousse
- Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
- Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
- Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
- Garnish with fresh strawberries and red, pink and white sprinkles
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