Description
A delightful layered cake featuring raspberry and white chocolate mousse that creates a perfect balance of tartness and sweetness.
Ingredients
Scale
- 1 cup white chocolate, chopped
- 1 cup heavy cream
- 1 cup raspberries (fresh or frozen)
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup gelatin or jelly topping
- 1 pre-made cake base (optional)
Instructions
- Melt the white chocolate using a double boiler or microwave until smooth.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Combine the melted white chocolate into the whipped cream gently.
- Prepare the raspberry mixture by combining raspberries, sugar, and vanilla extract.
- Merge the raspberry mixture into the creamy mousse.
- Assemble the mousse on top of a cake base, if using, and smooth the top.
- Finish with the gelatin or jelly topping, and chill for about 2 hours until set.
Notes
Make-ahead tips: Prepare the mousse a day in advance and chill. Always ensure all ingredients, especially cream, are at room temperature before starting.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 100mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg