I made those little cakes for Valentine's Day. They have a very silky texture and every bite tastes like a kiss. My husband loves white chocolate and I love raspberries, so it was the perfect pairing.
Both mousses taste very good together, one sweet and creamy, and the other more tart and fruity. I wish I would have made some more, but I just made two this time.
To make the decorative strip I used chocolate transfer sheets, which are acetate sheets embossed with cocoa butter and powdered food coloring. They are a great and easy way to really dress up your cakes. Read more: How to Use Chocolate Transfer Sheets.
Both mousses taste very good together, one sweet and creamy, and the other more tart and fruity. I wish I would have made some more, but I just made two this time.
To make the decorative strip I used chocolate transfer sheets, which are acetate sheets embossed with cocoa butter and powdered food coloring. They are a great and easy way to really dress up your cakes. Read more: How to Use Chocolate Transfer Sheets.
White Chocolate - Raspberry Mousse Cakes
- makes 2 round cakes (8 cm/ 3-inch) -
Almond Joconde:
- makes enough for one baking sheet (leftovers can be frozen) -
75 g marzipan
25 g ground almonds
100 g sugar
2 egg yolks
1 egg
4 egg whites
65 g flour
Preheat the oven to 200° C (400° F), and line a baking sheet with parchment paper.
Knead together the marzipan with half of the sugar and almonds. This is best done by hand. In a small bowl mix together the 2 egg yolks and the whole egg. Slowly add the egg mixture to the marzipan, while kneading. Don't add the eggs to fast or it will be difficult to achieve an even batter.
Now use a handheld mixer and whisk until the mixture is creamy.
Beat the egg whites until soft peaks form, add the remaining sugar and continue beating until you reach stiff peaks. Carefully fold into the egg yolk mixture. Sift the flour on top and fold everything carefully together, without over-mixing.
Spread the batter on the prepared baking sheet and smoothen the top with a spatula. Bake for about 8 minutes until golden brown. Let cool on a wire rack. When cooled cut out round shapes in the size of your molds. Put two small cake rings (8 cm/ 3-inch) on a small baking sheet and lay one joconde circle in each cake ring.
You can freeze the remaining joconde disks individually, so you will always have a base for your next cakes.
White Chocolate Mousse:
1/2 sheet gelatin
50 g white chocolate, chopped
18 g milk
pinch of sugar
60 g whipping cream
Soak the gelatin in cold water. Heat up the milk with the sugar until it comes to a boil. Take off the heat and add the gelatin. Stir until dissolved. Pour over the chopped chocolate. Let sit shortly, then stir to make sure the chocolate is all melted.
Whip the cream until soft peaks form and fold into the chocolate mixture. Divide the chocolate mousse equally between the two cake rings, filling it on top of the sponge layer. Put in the fridge for at least 2 hours.
Raspberry Mousse:
1 sheet gelatin
70 g raspberry puree (seedless)
20 g egg white
20 g sugar
50 g whipping cream
Soak the gelatin in cold water. Warm up about half of the raspberry puree, add the gelatin and stir until dissolved. Take off the stove and stir in the remaining raspberry puree.
Whisk the egg white until soft peaks form, add the sugar and continue whisking until stiff. Fold into the raspberry puree. Whip the cream until soft peaks form and fold into the raspberry mixture.
Pour the raspberry mousse on top of the white chocolate mousse in the cake rings. Put in the fridge for at least 3 hours.
Raspberry Glaze:
1/4 sheet gelatin
5 g sugar
5 ml water
10 g raspberry puree (seedless)
For the mirror glaze soak the gelatin sheet in cold water. Heat the water and sugar in a small pot until boiling and the sugar has dissolved. Add the raspberry puree and take the pot off the heat. Now add the soaked gelatin sheet and stir until it has dissolved. Let cool until lukewarm. Carefully pour on top of the cakes and let set in the fridge.
Chocolate Band:
35 g white chocolate
chocolate transfer sheet
Remove the cake rings from the cakes. Melt and temper the chocolate over a water bath. Cut 2 strips of the chocolate transfer sheet to fit around the cakes. Lay the strips on a baking sheet or some aluminum foil. With an offset spatula spread the chocolate on the strips. Let set for a few minutes then lay the strips around the cakes. Put the cakes back in the fridge to let the chocolate set. Once the chocolate has hardened you can remove the plastic strip and serve the cakes.
- makes enough for one baking sheet (leftovers can be frozen) -
75 g marzipan
25 g ground almonds
100 g sugar
2 egg yolks
1 egg
4 egg whites
65 g flour
Preheat the oven to 200° C (400° F), and line a baking sheet with parchment paper.
Knead together the marzipan with half of the sugar and almonds. This is best done by hand. In a small bowl mix together the 2 egg yolks and the whole egg. Slowly add the egg mixture to the marzipan, while kneading. Don't add the eggs to fast or it will be difficult to achieve an even batter.
Now use a handheld mixer and whisk until the mixture is creamy.
Beat the egg whites until soft peaks form, add the remaining sugar and continue beating until you reach stiff peaks. Carefully fold into the egg yolk mixture. Sift the flour on top and fold everything carefully together, without over-mixing.
Spread the batter on the prepared baking sheet and smoothen the top with a spatula. Bake for about 8 minutes until golden brown. Let cool on a wire rack. When cooled cut out round shapes in the size of your molds. Put two small cake rings (8 cm/ 3-inch) on a small baking sheet and lay one joconde circle in each cake ring.
You can freeze the remaining joconde disks individually, so you will always have a base for your next cakes.
White Chocolate Mousse:
1/2 sheet gelatin
50 g white chocolate, chopped
18 g milk
pinch of sugar
60 g whipping cream
Soak the gelatin in cold water. Heat up the milk with the sugar until it comes to a boil. Take off the heat and add the gelatin. Stir until dissolved. Pour over the chopped chocolate. Let sit shortly, then stir to make sure the chocolate is all melted.
Whip the cream until soft peaks form and fold into the chocolate mixture. Divide the chocolate mousse equally between the two cake rings, filling it on top of the sponge layer. Put in the fridge for at least 2 hours.
Raspberry Mousse:
1 sheet gelatin
70 g raspberry puree (seedless)
20 g egg white
20 g sugar
50 g whipping cream
Soak the gelatin in cold water. Warm up about half of the raspberry puree, add the gelatin and stir until dissolved. Take off the stove and stir in the remaining raspberry puree.
Whisk the egg white until soft peaks form, add the sugar and continue whisking until stiff. Fold into the raspberry puree. Whip the cream until soft peaks form and fold into the raspberry mixture.
Pour the raspberry mousse on top of the white chocolate mousse in the cake rings. Put in the fridge for at least 3 hours.
Raspberry Glaze:
1/4 sheet gelatin
5 g sugar
5 ml water
10 g raspberry puree (seedless)
For the mirror glaze soak the gelatin sheet in cold water. Heat the water and sugar in a small pot until boiling and the sugar has dissolved. Add the raspberry puree and take the pot off the heat. Now add the soaked gelatin sheet and stir until it has dissolved. Let cool until lukewarm. Carefully pour on top of the cakes and let set in the fridge.
Chocolate Band:
35 g white chocolate
chocolate transfer sheet
Remove the cake rings from the cakes. Melt and temper the chocolate over a water bath. Cut 2 strips of the chocolate transfer sheet to fit around the cakes. Lay the strips on a baking sheet or some aluminum foil. With an offset spatula spread the chocolate on the strips. Let set for a few minutes then lay the strips around the cakes. Put the cakes back in the fridge to let the chocolate set. Once the chocolate has hardened you can remove the plastic strip and serve the cakes.
Enjoy and Guten Appetit!