I planned to bake a special cake for my dad’s birthday. In Michaels Suas’ “Advanced Bread and Pastry” I found a recipe for a White Chocolate-Mousse Torte with raspberry filling. That sounded perfect for this hot and sunny Summer afternoon. The recipe sounds a little bit complicated but the sponge and the raspberry filling can be prepared in advance. And it is really helpful to have an empty dishwasher, so you can put away all the bowls you will need while preparing the torte.
I prepared the cake on two days. At Saturday I baked the sponge, prepared the raspberry filling and the chocolate mousse, at Sunday morning I place the raspberry gelée on the top of the torte. Sadly I could not remove all the little air bubbles so I tried to create a nice pattern with them.
And because I learned from my nearly catastrophe with Torte last year I place the torte for have an hour in the freezer before we drive to my parents in the hot car. The torte survived and had a nice cool temperature. It tasted very delicious but a little thunderstorm send us in the house soon after we placed everything in the garden. But a torte tastes good in the house, too 😉
White Chocolate-Mousse Torte with raspberry filling
for a Cakeform with a Diameter of 18 cm
- 2 Eggs
- 65g Sugar
- 65g flour Type 405
- 1 Pinc Salt
- 600g raspberry
- 200g Raspberry puree
- 45g sugar
- 7g Agar
- 120g Milk
- 1 Vanilla bean
- 10g sugar
- 30g egg yolk
- 10g agar
- 250g White Chocolate
- 350g Cream
- 200g Raspberry puree (s.o)
- 45g sugar
- 100g water
- 10g Agar
Sponge: Preheat the oven to 180°C.
Beat the egg with the sugar for 10 min until the until the mixture become light and thick. Sieve the flour three times and fold it under the egg mixture. Fill a paper lined cakeform (18cm Diamater) with one third of the dough. Place the rest of the dough in a stripe of 15 cm x 35 cm on a paper linned baking tray.
Bake at 180°C for 12 min.
After Baking place a second baking paper on the top of the sponge to prevent drying while cooling down.
After cooling down cut to stripes of 28,5 cm x 5 cm, then take a cake setting ring with a diameter of 20 cm and place the round sponge in the middle. Then line the ring with the sponge stripe.
Raspberry puree: Cook the raspberries, then pass through a sieve.
Raspberry Filling: Line a round form with 15 cm Diameter with clingfilm. Mix Raspberry puree with sugar and agar and cook for 2 min. Fill in the form, let cool down, then freeze it.
White Chocolate-Mousse: Melt the chocolate and beat the cream.
Mix milk with the seeds of the vanilla bean and the sugar. Cook for 2 min. Mix sugar with egg yolk, then add one third of the boiling milk. Now stirr the mixture into the hot milk and heat it up until 80°C. Fill in a cold bowl and stirr in the molten chocolate. When the cream has cooled down to 27°C fold in the beaten cream. Pour the half of the mixture into the prepared cake ring then top with the frozen raspberry filling, then pour the remaining cream over it. Place in the fridge until the cream has set.
Raspberry Gelée: Mix Raspberry puree with sugar, water and agar and cook for 2 min. Let cool to 35°C then pour on the top of the torte. Place in the fridge until serving.