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21 ingredients, 31 steps, cooking White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache

How are you mother, at this time you get prepare recipe White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache with 21 ingredients and 31 steps. Below this is how to cook, please observe carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 31 stages of easy cooking White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache.

Ingredients for White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache

1. Prepare : FOR STRAWBERRY PUREE.
2. You need 1 quart : fresh strawberrys, stems removed and sliced.
3. You need : FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING.
4. It’s 1 1/2 : heavy whipping cream.
5. It’s 16 ounces : white chocolate, chopped, not chips.
6. You need 3/4 cup : strawberry puree.
7. You need : FOR WHITE CHOCOLATE CAKE.
8. It’s 2 1/2 cups : cake four.
9. It’s 1 teaspoon : baking soda.
10. It’s 1/2 teaspoon : salt.
11. You need 4 ounces : white chocolate, chopped, not chips.
12. It’s 1 cup : unsalted butter at room temperaturee.
13. Prepare 4 : large eggs, seperated, yolks in a bowl, whites in a seperature large bowl.
14. It’s 1/2 teaspoon : cream of tarter.
15. It’s 1 cup : buttermilk.
16. You need : FOR STRAWBERRY MOUSSE FILLING.
17. You need 1 box (3 ounce) : strawberry jello.
18. It’s 1/2 cup : boiling water.
19. Prepare 1 cup : cold strawberry puree.
20. It’s 1 1/4 cups : cold heavy whipping cream.
21. You need 1 teaspoon : vanilla extract.

If all composition White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache

1. MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
   
2. Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
   
3. 
   
4. MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
   
5. Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
   
6. Stir in strawberry puree and refrigerate until cold, at least 2 hours
   
7. Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
   
8. MAKE WHITE CHOCOLATE CAKE
   
9. Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
   
10. Whisk flour baking soda and salt in a bowl
    
11. Melt white chocolate until smooth either in the microwave or over a double boiler
    
12. In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
    
13. Add the flour alternating with the buttermilk
    
14. Beat egg whites and cream of tarter until they hold firm peaks
    
15. Fold egg whites into cake batter until combined
    
16. Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
    
17. Cool 30 minutes in pans on rack before removing to cool completely
    
18. MAKE SYRAWBERRY MOUSSE
    
19. Dissolve gelatin in boiling water
    
20. 
    
21. Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
    
22. Beat cream to soft peaks, add vanilla and beat until it holds its shape
    
23. Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
    
24. ASSEMBLE CAKE
    
25. Place on cake layer, bottom up on serving platter
    
26. Cover with 1/3 of the thickened strawberry mousse
    
27. Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
    
28. Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
    
29. Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
    
30. Garnish with fresh strawberries and red, pink and white sprinkles
    
31. 
    
32. Finish and Enjoy.

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