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White Choco & Strawberry Carousel Cake




Source of Recipe


Internet


List of Ingredients




Yield: 8-12 Servings

Cake:
2 eggs
1 tsp vanilla
1/4 cups flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk

Mousse:
1/4 cup cold water
2 egg yolks
3/4 cup sugar
1/2 cup hot milk
1 pouch Knox Unflavoured Gelatine
1 1/2 cups 35% whipping cream
3 cups fresh(or frozen) strawberries
8 squares Baker’s white chocolate, finely chopped



Cake:
1. Preheat oven to 350. Butter a 9" round springform pan.

2. Beat eggs and vanilla. Set aside. In a large bowl mix together flour, sugar, baking powder and salt. Beat butter into flour mixture for 1 minute. Beat in eggs; gradually add milk. Beat until fluffy. Scrape batter into prepared pan. Bake for 30 minutes in preheated oven. Cool in pan.

Mousse:
3. In a blender place gelatine and water. Let stand for 1 minute. Add egg yolks, sugar and milk; blend well. Transfer to a saucepan and cook, stirring, over medium heat for about 5 minutes or until thick enough to coat back of spoon. Stir in chocolate until smooth. Cool to room temperature.

4. Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Cut berries in half and arrange some in a row, cut side facing out, along side of springform on top of baked cake. Scatter remaining berries over cake. Spoon mousse on top of berries; spread to cover evenly. Refrigerate for 2 hours or until mousse is set. Run knife around edge of pan and remove ring.




Recipe