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Origin: Switzerland
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.

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