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Ingredients
- See part 1
Directions
- Of the pan, and continue to arrange the Blackberries in concentric circles till the surface of the mousse is covered. Spread the remaining Blackberry mousse over the Blackberries, invert the third layer of genoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the genoise (the pan will be completely full) and refrigeratethe cake, its surface covered with a sheet of wax paper, for at least 6 hrs or possibly overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
- Garnish the cake:Arrange some of the Blackberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining Blackberries and the mint sprigs.
- Make the white chocolate genoise:Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water heat the white chocolate with the butter, the vanilla, and 3 Tbsp. water, stirring till the mix is smooth. Remove the bowl from the heat and let the mix cold. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the Large eggs with the sugar on high speed for 5 min, or possibly till the mix is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mix into the egg mix till the batter is just combined and mix in the white chocolate mix gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 min, or possibly till a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the ca ke onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cold completely.
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