See part 1
of the pan, and continue to arrange the raspberries in concentric circles
until the surface of the mousse is covered. Spread the remaining raspberry
mousse over the raspberries, invert the third layer of genoise onto the
mouse, and brush it with the remaining framboise. Spread the remaining
white chocolate mousse over the genoise (the pan will be completely full)
and chill the cake, its surface covered with a sheet of wax paper, for at
least 6 hours or overnight. Remove the side of the pan, peel the plastic
wrap carefully from the side of the cake, and transfer the cake with a
spatula to a serving plate.
Garnish the cake:
Arrange some of the raspberries around the top edge of the cake, mound the
white chocolate curls in the center, and garnish the bottom edge of the
cake with the remaining raspberries and the mint sprigs.
Make the white chocolate genoise:
Line the bottom of a greased 8 1/2-inch springform pan with wax paper,
grease the paper, and dust the pan with flour, knocking out the excess. In
a metal bowl set over a pan of barely simmering water melt the white
chocolate with the butter, the vanilla, and 3 tablespoons water, stirring
until the mixture is smooth. Remove the bowl from the heat and let the
mixture cool. Into a bowl sift together the flour and the salt. In a large
bowl with an electric mixer beat the eggs with the sugar on high speed for
5 minutes, or until the mixture is triple in volume and forms a ribbon when
the beaters are lifted. Fold the flour mixture into the egg mixture until
the batter is just combined and fold in the white chocolate mixture gently
but thoroughly. Pour the batter into the pan, smoothing the top, and bake
the cake in the middle of a preheated 350�F. oven for 25 minutes, or
until a tester comes out clean. Transfer the cake to a rack, run a sharp
knife around the edge, and remove the side of the pan. Invert the ca ke
onto another rack and remove the wax paper. Reinvert the cake onto the rack
and let it cool completely.
Yields
1 servings