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Lemon Raspberry White Chocolate Mousse Cake

Reviewed: Aug. 12, 2010
I made this cake yesterday & put it in the freezer. We're having a big, family BBQ in a few days & I wanted something I could make ahead of time. I read other reviews & took the advice to add instant vanilla pudding to the whip cream. I used a 4-serving pkg - make sure it's 'instant' pudding! It firmed up the whip cream SO nicely. I melted the white chocolate with 1/2 cup whip cream - not 1 c. as orginally written & I whipped the remaining 1-1/2 cups with the pudding). I cooled the white choc. completely (over a bowl of ice water & gradually folded the whip cream in. It was a perfect consistency for icing the layers & piping the remaining around the base of the cake & the top. Also, when I made the raspberry filling - I didn't bother pureeing the rasberries first. When you heat the berries, add sugar (2Tbsp) & the cornstarch/water - the berries break down & puree themselves. This saves time. All in all I found this to be an excellent recipe. You can't go wrong with a cake mix, and the white choc. mousse tasted delicious. The raspberry filling was of a jam consistency - I put it between layer 2 and 3 (mousse between 1 & 2 and 3 & 4). The results looked very professional! Can't wait to taste the final product. P.S. I won't add the fresh rasberries that decorate the top of the cake until I take it out of the freezer and the cake has thawed. I encourage you to try this recipe. Make the few changes that have been suggested by others - you won't be disappointed!
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