White Mousse Cake With Cake With Zest Of Grapefrui
Ingredients
Genoise
6 eggs; separated
3/4 C. sugar
1/4 C. flour
2 Tbsp. Mexican vanilla; or 2 tsp. vanilla
Mousse
1 C. sugar
1 C. lemon juice
1 C. water
3 oranges; shredded peel only
3 grapefruits; shredded peel only
3 lemons; shredded peel only
1 pound white chocolate
3 C. whipping cream
1/2 C. pine nuts; chopped or whole
Powdered sugar
Cooking Instructions
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 C. sugar until mixture falls in ribbon when beaters are lifted. Stir in 1/4 C. flour and vanilla. Beat egg whites until stiff but not dry. Fold into yolk mixture. Turn into prepared pan, spreading evenly. Bake at 350 20 minutes. Cool. To make mousse, combine 1 C. 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, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)