Mousse Cake – White Chocolate & Caramel

Step by step: Mousse Cake – White Chocolate & Caramel

• Step1

  First, make the syrup for soaking the sponge. We are going to make a basic simple syrup, but you can make caramel or rum syrup. Combine 100 grams (4 oz) of sugar and 100 ml (4 fl oz) of water in a saucepot. Bring to boil, stirring until the sugar is dissolved. Cool completely.

• Step2

  Make the sponge: Place 4 eggs, 3 yolks, 250 grams (9 oz) of sugar and 2 teaspoons of vanilla sugar in a bowl. Place over simmering water and heat to 40°C (105°F), stirring constantly.

• Step3

  Transfer the mixture to the mixer and whip on high speed for about 10 minutes, until increased in volume and stiff. Sift 250 grams (9 oz) of flour into the mixture and fold gently.

• Step4

  Mix some of the cake batter with 80 grams (3 oz) of melted butter, and fold back into the sponge batter until incorporated.

• Step5

  Transfer to a 24 cm (9 inch) cake pan lined with parchment paper and brushed with butter. Bake at 180 ° C (350 ° F) for 30 minutes. Test for doneness – an inserted skewer should come out clean. Cool slightly, invert onto a rack, unmold and cool completely for a few hours. Slice the sponge into 3 equal parts.

• Step6

  Make the mousse: Bloom 4 grams of gelatin sheets in cold water. If you are using granulated gelatin, bloom it in 40 ml (1.5 fl oz) of cold water.

• Step7

  Melt 200 grams (7 oz) of white chocolate in a bowl set over barely simmering water. Heat 200 ml (1 cup) of heavy cream until it is almost simmering.

• Step8

  Place 50 grams (2 oz) of sugar in a saucepan, and heat over medium heat until it melts and turns to a deep amber color. Carefully, gradually pour the cream into the caramel- stirring constantly. Turn off the heat.

• Step9

  Separate five eggs. We will only use the egg yolks for this recipe. Visit our website www.videoculinary.com to find many ways to use up leftover egg whites- Brutti ma Buoni cookies (hazelnut meringue cookies), Coconut macaroons and more.

• Step10

  Place the egg yolks in a bowl, and gradually whisk the hot caramel into the yolks. Return to the saucepot, and cook the mixture to 68-70°C (155°F), stirring constantly.

• Step11

  Transfer to a mixer bowl, and whip on high speed.

• Step12

  Add the melted white chocolate into the whipping caramel mixture, and whip for another minute.

• Step13

  In the meantime, strain and melt the gelatin sheets in a bowl set over simmering water. (If you are using granulated gelatin, no need to strain the gelatin before melting it.)

• Step14

  Add the melted gelatin and whip the mixture until combined.

• Step15

  In a separate bowl, whip 600 grams (2.5 cups) of heavy cream until stiff.

• Step16

  Gently fold the whipped cream into the chocolate- caramel mixture until fully incorporated.

• Step17

  Assemble the cake: Line a 26 cm (10 inch) cake pan with parchment paper so that it extends higher than the sides of the pan. Place the first layer inside the cake pan and brush with the simple syrup.

• Step18

  Spread ⅓ of the mousse over the sponge. Place the second layer on top, brush with the syrup and spread another ⅓ of the mousse evenly. Place the third sponge layer flat side facing up, brush with the remaining syrup and spread the mousse evenly on top. Refrigerate for at least 3 hours.

• Step19

  Remove the cake from the fridge, unmold, remove the parchment paper carefully and place on a serving plate. You’ll find many cake decorating ideas ideas on our website, like caramel mirror glaze, chocolate and buttercream piping techniques and fresh fruit decorations. We covered the cake with toasted almonds, and piped a pattern with whipped cream. Serve and Enjoy!