Sponge roll and white chocolate mousse cake

Sponge roll and white chocolate mousse cake

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Chocolate honeycomb is perfect on top of this mousse cake with hints of honey.

The ingredient of Sponge roll and white chocolate mousse cake

  1. Canola oil, to grease
  2. 10 x 1cm-thick slices store-bought sponge Roll
  3. 1 x 240g pkt white chocolate, finely chopped
  4. 1 x 300ml ctn thickened cream
  5. 2 eggs, separated
  6. 1/2 teaspoon vanilla essence
  7. 1 1/2 tablespoons water
  8. 2 teaspoons gelatine powder
  9. 250ml (1 cup) thickened cream, extra
  10. 2 teaspoons icing sugar mixture
  11. 1 x 50g bar Nestle Violet Crumble, coarsely chopped

The instruction how to make Sponge roll and white chocolate mousse cake

  1. Lightly brush a 20cm (base measurement) springform pan with oil to grease. Line the base and side with plastic wrap. Place 6 sponge slices around the side of the pan. Place 3 sponge slices over the base and cut the remaining sponge slice into smaller pieces to fill in the gaps over the base.
  2. Place the chocolate in a large heatproof bowl. Place 80ml (1/3 cup) of the cream in a small saucepan over medium heat and cook, stirring, for 3 minutes or until it just comes to the boil. Pour the cream over the chocolate. Use a metal spoon to stir gently until the chocolate melts and the mixture is smooth. Quickly stir in the egg yolks and vanilla.
  3. Place the water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Use a fork to whisk until the gelatine dissolves. Stir into the chocolate mixture.
  4. Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Use a clean, dry electric beater to beat egg whites in a separate bowl until soft peaks form. Use a metal spoon to fold the cream and egg whites into the chocolate mixture. Pour into the prepared pan. Cover and place in the fridge for 6 hours or until firm.
  5. Place the cake on a serving plate. Use an electric beater to beat the extra cream and icing sugar in a bowl until soft peaks form. Spread over the top of the cake. Top with the Violet Crumble to serve.

Nutritions of Sponge roll and white chocolate mousse cake

fatContent: 684.974 calories
saturatedFatContent: 48 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 44 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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