Ingredients with Measurements:
For the Genoise:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup cake flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup raspberry puree
For the White Chocolate Mousse:
- 8 oz white chocolate, chopped
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Sauce:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1/4 cup water
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
- Rubber spatula
- Pastry bag and tip (optional)
Step-by-step instructions:
For the Genoise:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar together with an electric mixer until pale and fluffy, about 5 minutes.
3. Sift the cake flour, cornstarch, and salt into the egg mixture and gently fold until just combined.
4. Add the vanilla extract, melted butter, and raspberry puree, and fold until fully incorporated.
5. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
For the White Chocolate Mousse:
1. Melt the white chocolate in a double boiler or microwave-safe bowl, stirring occasionally until smooth.
2. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together with an electric mixer until stiff peaks form.
3. Gently fold the melted white chocolate into the whipped cream until fully incorporated.
4. Chill the mousse in the refrigerator for at least 30 minutes.
For the Raspberry Sauce:
1. In a small saucepan, combine the raspberries, granulated sugar, and water.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes.
3. Remove from heat and strain the mixture through a fine-mesh sieve to remove any seeds.
4. Chill the sauce in the refrigerator until ready to use.
To Assemble:
1. Cut the Genoise cake in half horizontally to create two layers.
2. Place one layer of cake on a serving plate or cake stand.
3. Spread half of the white chocolate mousse over the cake layer.
4. Place the second cake layer on top of the mousse and spread the remaining mousse over the top.
5. Chill the cake in the refrigerator for at least 1 hour.
6. Before serving, drizzle the raspberry sauce over the top of the cake.
7. Optional: Pipe additional white chocolate mousse around the edges of the cake using a pastry bag and tip.
8. Garnish with fresh raspberries and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Chilling time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
8-10 servings
Nutritional information:
Calories: 460
Fat: 31g
Saturated Fat: 19g
Cholesterol: 135mg
Sodium: 95mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Cornstarch can be substituted with potato starch or arrowroot powder.
- White chocolate can be substituted with dark chocolate or milk chocolate.
- Heavy cream can be substituted with whipped cream or coconut cream.
Variations:
- Substitute raspberry puree with strawberry or blackberry puree.
- Add a layer of fresh raspberries or other berries between the cake layers.
- Top the cake with additional fresh berries or chocolate shavings.
Tips and tricks:
- Be sure to properly grease and line the cake pan to prevent the cake from sticking.
- Use room temperature eggs for best results when making the Genoise.
- Chill the mousse for at least 30 minutes before spreading it onto the cake to make it easier to work with.
- Use a serrated knife to cut the cake layers in half for a clean cut.
- Chill the cake for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature. If desired, let the cake sit at room temperature for 10-15 minutes before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh raspberries and chocolate shavings.
Garnishes:
Fresh raspberries, chocolate shavings, whipped cream, or mint leaves.
Pairings:
Pair with a glass of champagne or a fruity white wine.
Suggested side dishes:
Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the cake is too dry, try brushing it with a simple syrup before adding the mousse.
- If the mousse is too runny, chill it for a longer period of time before spreading it onto the cake.
- If the raspberry sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Be sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
Genoise is a classic French sponge cake that is known for its light and airy texture. It is often used as a base for layer cakes and is traditionally flavored with vanilla or chocolate. White chocolate mousse is a rich and creamy dessert that is made with whipped cream and melted white chocolate. It is often used as a filling for cakes and pastries.
Flavor profiles:
The Genoise cake has a subtle vanilla and raspberry flavor, while the white chocolate mousse is rich and creamy with a sweet white chocolate flavor. The raspberry sauce adds a tart and fruity element to the dessert.
Serving suggestions:
Serve the Raspberry Genoise with White Chocolate Mousse as a dessert for a special occasion or dinner party.
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