Multiple components allows me to prepare in steps as I attempt to do with any baking project I take on. It helps keep life in this house running smooth. I like smooth, oh yeah back to cake, sorry.
The cake batter as mentioned contains white chocolate (mmmmmm..), eggs, milk, vanilla, cake flour (this promises to have a fine crumb now), sugar leavenings and of course BUTTER! Yes, I found this batter came together with ease and baked up very nicely. Oh yeah, btw: I always lick the beaters since my little one is no longer little and I have no competition for it except when my mother in-law is visiting! As you can see I chose to make only a half batch, and you can see it still baked up very nicely. Good to know since you can't always cut a recipe in half successfully.
The instructions did not mention how thick the layers should be and this is where I took some liberty that later I would reget. I had already tasted the batter and was more than happy to test the cake tops that were cut off, so I knew this cake was superb. I then decided (bad move) to keep the layers at 1 inch. Please learn by my mistake and make them 1/2" to 3/4" max when you get to this point.
Next ups is the strawberry mousseline. I do not find that mousseline spreads well after refrigeration so I did not prepare it in advance. Again Rose's directions were easy to follow and fool proof. The ingredients are; butter, eggs, sugar, water, cream of tarter, strawberry butter (I used pureed strawberry preserves), and vanilla. The butter is beaten until smooth and set aside. A sugar syup is made and heated to 248 to 250 degrees. Meanwhile the egg whites are beaten to stiff peaks with cream of tarter and some of the sugar. Then the sugar syrup is slowly poured into the beaten egg white to make a meringue. This is put in the refrigerator to cool to 70 degrees. Now I have to mention this is the aspect of Rose's Heavenly Cakes recipe that I love the most. Temperature. Temperature of components can be the difference between success and failure. If the recipe mentions temperature, whether it be of the butter or chocolate or in this case the meringue then it must be and this time was important. So be careful don't skip ahead or try to rush! Back to the business at hand... The meringue is added to the butter in portions with caution and beaten until well blended (again not so much that it seperates). The strawberry butter or preserves is added and the filling is complete and set aside.
On to putting it all together: Rose tell us to sandwich each layer with the strawberry mousseline topped with some of thr strawberry butter/puree. However, I got a little carried away with the strawberry and with my layers so thick this caused some instability. This you will see in my final picture and do the "tisk, tisk" noises along with me.
The frosting was next up as the final step to this wonderful cake. I had some trouble here which was either my impatience or humidity. The ingredients were; two dark chocolates a 99% cacao and a 62% cacao. I had to substitute a semi-sweet chocolate. Also some butter, corn syrup and vanilla was on the list. It seemed pretty straight forward and came out smooth and shiney as promised. I poured the top while is was still fluid and waited the requiset 30 minutes for the sides. But as you can see I wound up warming the frosting again and pouring. A big mistake I know that now. However, it is what I did.
All that being said I must say this is one of the best tasting cakes I've tasted. It was light, fine and moist. The strawberry mousseline was flavorful, smooth and creamy. The chocolate frosting was definitely a contrast but balanced. Overall, very nice! I hope you give this a try and share your frosting escapades with me. Or maybe some suggestions for the next time I give it a go.