White Chocolate Raspberry Mousse Cake
INGREDIENTS
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VANILLA CAKE LAYERS
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3/3/4 cup (168g) Countryside Creamery Unsalted Butter, room temperature
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1 1/2 cups (310g) Baker’s Corner Sugar
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3/4 cup (173g) Friendly Farms Sour Cream
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1 tbsp Stonemill Vanilla Extract
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6 Goldhen Large Egg Whites, room temperature
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2 1/2 cups (325g) Baker’s Corner All-Purpose Flour
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4 tsp Baker’s Corner Baking Powder
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1/2 tsp Stonemill Salt
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3/4 cup (180ml) Friendly Farms Milk, room temperature
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1/4 cup (60ml) water
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WHITE CHOCOLATE MOUSSE
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6 ounces (169g) Baker’s Corner White Chocolate Chips
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1 cup (240ml) Countryside Creamery Heavy Whipping Cream, cold, divided
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1/2 cup (58g) Baker’s Corner Powdered Sugar
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RASPBERRY MOUSSE AND FILLING
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3 1/2 cups (420g) raspberries*
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2 tsp cornstarch
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1 1/2 tbsp Baker’s Corner Sugar
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3 1/2 tsp unflavored powdered gelatin
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2 3/4 cups (600ml) Friendly Farms Heavy Whipping Cream, cold
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1 2/3 cups (192g) Baker’s Corner Powdered Sugar
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