Description
A decadent roasted almond and white chocolate mousse cake featuring three layers of moist syrup-soaked sponge paired with velvety white chocolate and roasted almond mousse, perfect for celebrations or indulgent dessert lovers.
Ingredients
Scale
Sponge Cake
- 4 large eggs (225 grams), room temperature or slightly warm
- 1 cup (130 grams) all-purpose flour, sifted
- Pinch of salt
- 1/2 cup (110 grams) white sugar
- 1 teaspoon vanilla extract
White Chocolate Mousse
- 8.8 oz (250 grams) real white chocolate, chopped
- 3 1/2 cups (850 grams) heavy cream, cold
- 4 oz (120 grams) freshly roasted almonds
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup (40 grams) icing sugar
Syrup
- 1 cup water
- 3/4 cup white sugar
- 1-2 tablespoons brandy or cognac, optional
Equipment and Decorations
- Roasted sliced almonds (about 1 cup)
- Cherries for decoration (optional)
- One 8-inch (20 cm) round pan
Instructions
- Make the syrup: Transfer the water and sugar to a small pot and bring to a boil. Boil for 2 minutes, remove from heat, add the brandy or cognac if using, stir well, and let it cool completely.
- Prepare the pan and preheat: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round baking pan, then line it with baking paper for easy removal.
- Make the sponge cake batter: In the bowl of an electric mixer, combine eggs, sugar, salt, and vanilla extract. Beat on high speed until the mixture thickens and resembles thick shaving foam. Gently fold the sifted flour into the egg mixture with a spatula in batches, maintaining the aeration.
- Bake the sponge cake: Pour the batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Once baked, run a knife around the pan edges, invert onto a cooling rack, and allow the cake to cool completely.
- Make the white chocolate mousse: In a small pot over medium-low heat, melt the chopped white chocolate with half a cup of heavy cream, stirring frequently to combine smoothly. Remove from the heat and let it cool slightly. Process the roasted almonds finely in a food processor and add them to the white chocolate mixture.
- Whip the cream: In a chilled mixing bowl, whip the remaining heavy cream with the icing sugar, vanilla extract, and a pinch of salt until stiff peaks form.
- Combine mousse components: Lighten the white chocolate mixture by folding in about one cup of whipped cream. Then gently fold half of that mixture into the remaining whipped cream. Add the rest of the white chocolate mixture and fold gently until fully combined. Refrigerate the mousse for at least 4 hours until set.
- Assemble the cake: With a layer cake slicer or serrated knife, carefully slice the cooled sponge cake into three even layers. Place the first layer on a serving plate, brush with 3-4 tablespoons of syrup, and spread one-third of the mousse evenly on top. Repeat for the second and third layers—brushing syrup and spreading mousse each time.
- Decorate and chill: Pipe any additional decorations if desired. Sprinkle roasted sliced almonds over the top and sides of the cake, garnish with cherries if using, and refrigerate the completed cake until ready to serve.
- Serve and enjoy: Slice carefully and enjoy this luxurious roasted almond and white chocolate mousse cake with family and friends.
Notes
- For best results, ensure eggs are at room temperature to help achieve a light, airy sponge.
- Use high-quality white chocolate to enhance the mousse's creamy flavor and texture.
- The syrup can be made alcohol-free by omitting the brandy or cognac.
- If pressed for time, mousse can be refrigerated overnight for a firmer set.
- Chilling the bowl and beaters before whipping cream helps achieve stiff peaks more easily.
- Allowing the cake to cool completely before slicing prevents crumbling and keeps layers intact.
- Stores well covered in the fridge for up to 3 days; consume soon after for best texture and freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 525 kcal
- Sugar: 38 g
- Sodium: 70 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
