White Chocolate Raspberry Mousse Cake

lifeloveandsugar.com

Lindsay Short

Prep Time: 2 HRS Cook Time: 25 MINUTES, PLUS COOLING

subheading: VANILLA CAKE LAYERS:

¾ cup (168g) Countryside Creamery Unsalted Butter, room temperature

1 ½ cups (310g) Baker’s Corner Sugar

¾ cup (173g) Friendly Farms Sour Cream

1 tbsp Stonemill Vanilla Extract

6 Goldhen Large Egg Whites, room temperature

2 ½ cups (325g) Baker’s Corner All-Purpose Flour

4 tsp Baker’s Corner Baking Powder

½ tsp Stonemill Salt

¾ cup (180ml) Friendly Farms Milk, room temperature

¼ cup (60ml) water

subheading: WHITE CHOCOLATE MOUSSE:

6 ounces (169g) Baker’s Corner White Chocolate Chips

1 cup (240ml) Countryside Creamery Heavy Whipping Cream, cold, divided

½ cup (58g) Baker’s Corner Powdered Sugar

subheading: RASPBERRY MOUSSE AND FILLING:

3 ½ cups (420g) raspberries*

2 tsp cornstarch

1 ½ tbsp Baker’s Corner Sugar

3 ½ tsp unflavored powdered gelatin

2 ¾ cups (600ml) Friendly Farms Heavy Whipping Cream, cold

1 ⅔ cups (192g) Baker’s Corner Powdered Sugar

note: About three 6-ounce containers of raspberries

Directions at lifeloveandsugar.com

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