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White chocolate mousse cake
White chocolate mousse cake
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This is a recipe for a white chocolate mousse cake. The combination of the mousse and the dark almond paste bottom gives a smooth taste. This cake is special in the sense that you put it in the freezer before you eat it. This way it resembles more an ice cream than a mousse cake.

Ingredient List for 10 servings:
Button Cake
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300 gr Almond paste
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2 Egg
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2 tablespoons Cacao powder

Button Mousse
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300 ml Whip cream
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200 gr White chocolate
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2 Egg yellows
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50 gr Raspberries

Oven temperature:
175 degree Celsius
Instructions:
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Preheat the oven at 175 degree Celsius.
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Grate the almond paste and mix it together with the cacao powder and the eggs.
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Butter a round baking form with removable edges, and pour the almond paste in the form. Make an even layer of the paste in the form.
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Put the baking form in the lower part of the of the oven for approx twenty minutes.
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Take out the cake bottom and let it become cold in room temperature.

Button Mousse
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Whip the whip cream with an electrical mixer.
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Whip the egg yellows in a bowl.
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Place the chocolate in a bowl, and place the bowl in a casserole with water. When the water start to boil, lower the temperature and melt the chocolate slowly.
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Add the chocolate in the bowl with the egg, make sure you stir quickly while adding the chocolate with the egg. Continue the same way with the whip cream.
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Pour the mousse evenly on top of the cake bottom in the baking form.
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Place the form in the freezer for approx three hours.
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Take out the cake from the freezer thirty minutes before serving, and decorate it with the raspberries.

A selection of recipes from the same country.
This recipe is from Switzerland
Cordon bleu is a classic dish from Switzerland made with thin slices of veal wrapped around a filling of cheese and ham, with crispy double breaded surface. When it’s cut open the melted cheese will pour out. Other versions of the dish could be found with pork or chicken.
This homemade cake roll is a modified version of the swiss roll, but with a little twist as it is coated in blue marzipan. This wonderfully soft cake is filled with cream cheese and raspberry jam. You can adapt the filling and decorate the cake so it fits any occasion.
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