Ignazio Scaletta,
Goodies Bake Shop
White chocolate curls add a pleasing crunch and a fairy-tale look to this moist layer cake. Curls are made by dragging a horizontal knife blade down a block of chocolate. Alternatively, you can purchase a bag of ready-made curls at Scoop ‘N Weigh.
Ingredients
Cake
12 egg yolks
2 1/3 cups white chocolate chips
1/2 cup warm water
12 egg whites
1 cup granulated sugar
1 cup whipped cream
Mousse
4 cups heavy cream
1/2 cup icing sugar
1/4 cup lemon curd
1/4 cup raspberries sauce
1/4 cup whole raspberries
Method
Cake
- In a bowl, whip egg yolks to ribbon stage.
- In microwave-safe bowl, combine chocolate and warm water. Melt in microwave. Fold into yolk mixture.
- In separate bowl, beat egg whites on high until foamy. Add sugar and whip until soft meringue. Fold into chocolate-yolk mixture.
- Place batter into three 8″ round pans. Bake 35 mins. Let cakes cool in pans. Cakes are approx. 1/2″ high.
Mousse
- Mix together heavy cream and icing sugar.
- Add lemon curd and raspberry sauce. Mix.
- Add raspberries.
Assembly
- Fit layer of cake into bottom of 8″ mould. Pipe in layer of mousse. Repeat for two layers.
- Cover all sides of cake with whipped cream. Decorate with white chocolate curls.
Yield 12 servings