White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache

Name: White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 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

fenway @Fenway

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!

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Ingredients

90 mins

12 servings

FOR STRAWBERRY PUREE
1 quartfresh strawberrys, stems removed and sliced
FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
1 1/2heavy whipping cream
16 ounceswhite chocolate, chopped, not chips
3/4 cupstrawberry puree
FOR WHITE CHOCOLATE CAKE
2 1/2 cupscake four
1 teaspoonbaking soda
1/2 teaspoonsalt
4 ounceswhite chocolate, chopped, not chips
1 cupunsalted butter at room temperaturee
4large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
1/2 teaspooncream of tarter
1 cupbuttermilk
FOR STRAWBERRY MOUSSE FILLING
1 box (3 ounce)strawberry jello
1/2 cupboiling water
1 cupcold strawberry puree
1 1/4 cupscold heavy whipping cream
1 teaspoonvanilla extract

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Steps

90 mins

1

MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
2

Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
3
4

MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
5

Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
6

Stir in strawberry puree and refrigerate until cold, at least 2 hours
7

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
8

MAKE WHITE CHOCOLATE CAKE
9

Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
10

Whisk flour baking soda and salt in a bowl
11

Melt white chocolate until smooth either in the microwave or over a double boiler
12

In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
13

Add the flour alternating with the buttermilk
14

Beat egg whites and cream of tarter until they hold firm peaks
15

Fold egg whites into cake batter until combined
16

Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
17

Cool 30 minutes in pans on rack before removing to cool completely
18

MAKE SYRAWBERRY MOUSSE
19

Dissolve gelatin in boiling water
20
21

Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
22

Beat cream to soft peaks, add vanilla and beat until it holds its shape
23

Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
24

ASSEMBLE CAKE
25

Place on cake layer, bottom up on serving platter
26

Cover with 1/3 of the thickened strawberry mousse
27

Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
28

Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
29

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
30

Garnish with fresh strawberries and red, pink and white sprinkles
31

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fenway @Fenway

on January 21, 2016 22:34

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.