White Chocolate Carousel Cake
This is the White Chocolate Carousel Cake recipe.
- Prep: 15 min - 20 min
- Cooking: 35 min
- Refrigeration: 2 h
Ingredients
- Cake
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1 1/4 cups (310 mL) Five Roses All Purpose Flour
- 1 cup (250 mL) sugar
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) butter softened
- 1/2 cup (125 mL) Milk
- Mousse
- 1 pouch (1/4 oz/8g) Knox unflavoured gelatine
- 1/4 cup (60 mL) cold water
- 2 egg yolks
- 3/4 cup (180 mL) sugar
- 1/2 cup (125 mL) hot Milk
- 8 Squares (8 oz/225 g) Baker's white chocolate finely chopped
- 1 1/2 cups (375 mL) 35 % whipping cream
- 3 cups (750 mL) fresh strawberries
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Preparation
Cake:
Preheat oven to 350 °F (180 °C). Butter a 9-in (23 cm) round springform pan.
Beat eggs and vanilla. Set aside. In 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:
In blender place gelatine and water. Let stand for 1 minute. Add egg yolks, sugar and milk; blend well. Transfer to 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.
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 a knife around edge of pan and remove ring.
