I had such a hard time figuring out what kind of cake to make myself this year. Chocolate is always my first choice, but this spring chocolate just seemed too heavy, besides I had just made my all time favorite German Chocolate Cake for my nieces birthday a couple of weeks before, so I was on the lookout for something light.....
Then I remembered this great cake I had made a few years ago for a friends wedding. White cake with white chocolate mousse filling and sliced fresh strawberries, perfect!
The cake if from Martha Stewart, Perfect White Cake it takes 9 egg whites, and since we have an over abundance of eggs right now...........................
The filling I adapted from Martha Stewart, but I can't find her recipe to link it too, so I'll just post what I did. When I followed the recipe from her site the first time I made it I had a ton of leftover, so since then I have cut it down by half and now by 1/3. Seems like everytime I make this recipe I change it up a little:
White Chocolate Mousse Filling:
1/2 C. powdered sugar
2 Cups heavy cream
1 teas. unflavored gelatin
half a package of white chocolate chips
3-4 egg yolks
Whisk yolks and sugar until thick and pale, set aside
Bring 1 cup of cream to boil, temper into yolk mixture, but back in pan, whisk constantly over medium heat, until thick and reaches 185 degrees, about 10 minutes. Remove from heat add gelatin. Pour hot mixture over chocolate, let stand a couple of minutes, then whisk until smooth and shiny. let cool.
Whip remaining cream, then fold into cooled chocolate mixture. Cover and refrigerate overnight.
I used fresh sliced strawberries, but I think raspberries would be good too, to add between the layers. Then I frosted with Buttercream frosting. I'm not much on decorating, but I am all about taste!