Lemon Raspberry White Chocolate Mousse Cake Tasty Recipes

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Lemon Raspberry White Chocolate Mousse Cake

"A 4 layer lemon cake made from a mixture, with raspberry filling and white chocolate mousse."

Ingredients :

1 (18.25 ounce) package lemon cake blend
1 (10 ounce) package deal frozen raspberries
2 tablespoons cornstarch
eight (1 ounce) squares white chocolate, chopped
three cups heavy cream
1 teaspoon vanilla extract
1/2 cup clean raspberries, garnish

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Prepare and bake cake blend consistent with package deal directions for 2 9 inch round pans. Cool desserts absolutely, then split each in half to make 4 layers.
To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, warmness pureed raspberries till boiling. Mix cornstarch with a small amount of water and stir into raspberries. Cook dinner, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring sometimes, until chocolate is melted and clean. Remove from warmness and allow to chill to lukewarm. Whip the last 2 cups cream till soft peaks shape. Stir within the vanilla. Fold 1/three of the whipped cream into the white chocolate combination, then quick fold within the closing whipped cream. Do now not over-blend, or the mousse turns into grainy.
Place 1 cake layer on serving plate and unfold with white chocolate mousse. Place the next layer on pinnacle and spread with raspberry filling. Repeat subsequent layer of cake with mousse. Cover with the very last layer of cake. Frost pinnacle and aspects with mousse. Pipe a border with last mousse. Garnish with sparkling berries.

Notes :

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