Title: WHITE MOUSSE CAKE WITH ZEST OF GRAPEFRUIT
Categories: Cakes, American
Yield: 12 Servings
-----genoise-----
6 Eggs; separated
3/4 c Sugar
1/4 c Flour
2 tb Mexican vanilla; -=or=-
2 ts -vanilla
-----mousse-----
1 c Sugar
1 c Lemon juice
1 c Water
3 Oranges; shredded peel only
3 Grapefruits; shredded peel o
3 Lemons; shredded peel only
1 lb White chocolate
3 c Whipping cream
1/2 c Pine nuts; chopped or whole
Powdered sugar
Grease, flour and line bottom of 15 1/2- x 10 1/2-inch jellyroll pan with
waxed paper. Beat egg yolks with 3/4 cup sugar until mixture falls in
ribbon when beaters are lifted. Stir in 1/4 cup flour and vanilla. Beat egg
whites until stiff but not dry. Fold into yolk mixture. Turn into prepared
pan, spreading evenly. Bake at 350F 20 minutes. Cool.
To make mousse, combine 1 cup sugar, lemon juice and water in saucepan. Add
citrus peels and cook until tender. Drain peel, reserve syrup for another
use. Using half of chocolate, make chocolate curls with vegetable peeler.
Place curls on waxed paper-lined tray and freeze to harden. Meanwhile, melt
remaining chocolate in top of double boiler over barely simmering water.
Cool. Whip cream until stiff. Alternately fold half of chocolate, half of
peel and half of pine nuts into cream. Add remaining melted chocolate, half
of remaining peel and half of remaining pine nuts until incorporated into
cream.
Cut genoise crosswise into 4 equal rectangular layers, (If using purchased
loaf cake, split into 4 layers.) Spread some of white chocolate mousse on
first layer. Top with another cake layer. Spread with more mousse. Repeat
with next 2 layers, spreading mousse over top and sides. Cover top and
sides with frozen chocolate curls. Delicately place reserved peel and nuts
over chocolate curls. Sprinkle with powdered sugar.
Created by: John Sedlar, St. Estephe, Manhattan Beach, Calif.
