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Category: Cakes
Prep Time: Cook Time: Total Time:
8 inch round sponge cake or pound cake
2 pints whole strawberries
White chocolate mousse
9 oz white chocolate
1/4 cup plus 1 tbsp water
1 1/2 cups heavy cream
1/4 cup strained apricot preserves
Assembly: Cut one evenly layer, 3/4 inch thick, from the cake. (If using a store bought pound cake, cut to line bottom of an 8 inch springform pan.) Place cake layer in bottom of pan. Choose about 10 large berries of equal height. Cut them in half vertically. Arrange them, pointed ends up, fitting cut sides snugly against inside circumference of pan. Cut additional berries, if necessary, to completely line the sides of the pan. Leave remaining berries whole and arrange them, pointed ends up, close together all over top of cake in pan. Berries must be at least 1/4 inch shorter than sides of pan, trim if too tall.
Mouse: Melt chocolate and water in a double boiler and stir until mixture is completely smooth. Let cool away from the heat to about 85 degrees. Whip cream until soft peaks form but not too stiff. Carefully fold into cooled white chocolate mixture; the mousse will see very soft. Set aside.
Pour mousse over berries and spread and push it into all the spaces between berries and making sure that it is in contact with sides of pan between cut berries. Using a spatula, smooth top even with pan. Ripple top surface of mousse with a serrated knife. Refrigerate in a covered container for at lest 4 hours or until set.
To Unmold and Serve: Warm pan or ring briefly with a hot wet towel. Remove sides of pan carefully; smooth sides of dessert with a warm, dry metal spatula. If using a dessert ring, lift ring upward off dessert.
Simmer strained preserves in a small saucepan for 1-2 minutes to create a glaze. Using a pastry brush, carefully glaze only the sides of cake and cut surfaces of strawberries. NOTE: A chocolate sauce is good with it also.
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WHITE CHOCOLATE STRAWBERRY CAROUSEL CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
8 inch round sponge cake or pound cake
2 pints whole strawberries
White chocolate mousse
9 oz white chocolate
1/4 cup plus 1 tbsp water
1 1/2 cups heavy cream
1/4 cup strained apricot preserves
Assembly: Cut one evenly layer, 3/4 inch thick, from the cake. (If using a store bought pound cake, cut to line bottom of an 8 inch springform pan.) Place cake layer in bottom of pan. Choose about 10 large berries of equal height. Cut them in half vertically. Arrange them, pointed ends up, fitting cut sides snugly against inside circumference of pan. Cut additional berries, if necessary, to completely line the sides of the pan. Leave remaining berries whole and arrange them, pointed ends up, close together all over top of cake in pan. Berries must be at least 1/4 inch shorter than sides of pan, trim if too tall.
Mouse: Melt chocolate and water in a double boiler and stir until mixture is completely smooth. Let cool away from the heat to about 85 degrees. Whip cream until soft peaks form but not too stiff. Carefully fold into cooled white chocolate mixture; the mousse will see very soft. Set aside.
Pour mousse over berries and spread and push it into all the spaces between berries and making sure that it is in contact with sides of pan between cut berries. Using a spatula, smooth top even with pan. Ripple top surface of mousse with a serrated knife. Refrigerate in a covered container for at lest 4 hours or until set.
To Unmold and Serve: Warm pan or ring briefly with a hot wet towel. Remove sides of pan carefully; smooth sides of dessert with a warm, dry metal spatula. If using a dessert ring, lift ring upward off dessert.
Simmer strained preserves in a small saucepan for 1-2 minutes to create a glaze. Using a pastry brush, carefully glaze only the sides of cake and cut surfaces of strawberries. NOTE: A chocolate sauce is good with it also.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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