ROASTED ALMOND & WHITE CHOCOLATE MOUSSE CAKE

THIS DECADENT NOUGAT TORTE HAS 3 LAYERS OF MOIST SYRUPY SPONGE CAKE AND 3 LAYERS OF VELVETY ROASTED ALMOND AND WHITE CHOCOLATE MOUSSE FOR THE ULTIMATE SATISFACTION!

Ingredients For the sponge cake: 4 enormous eggs (225 grams), room temperature or rather warm 1 cup (130 grams) all-purpose flour, sifted Pinch of salt 1/2 cup (110 grams) white sugar 1 teaspoon vanilla For the white chocolate mousse: 8.8 oz (250 grams) actual 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 cups (40 grams) icing sugar For the syrup: 1 cup water 3/4 cups white sugar 1-2 tablespoons brandy or cognac, optional Equipment and decorations Roasted sliced almonds (about 1 cup) and cherries for ornament (optional) One 8-inch 20 cm spherical pan Instructions Make the syrup: Transfer the water and the sugar to a small pot and convey to a boil. Boil for 2 minutes, take away from the heat, upload the alcohol, stir, and permit it cool. Preheat your oven to 350°F (175°C), grease and flour an 8-inch baking pan and line it with baking paper. Make the sponge cake: Transfer the eggs, the sugar, the salt, and the vanilla to the bowl of your electrical mixer and beat on excessive till the combination resembles thick shaving foam. Gradually upload the flour to the egg combination folding gently with a spatula. Pour the batter into the ready pan and bake for about 45 minutes or till a toothpick inserted within the middle comes out clean. Run a knife by way of the rims of the pan, invert on a rack and permit it cool COMPLETELY. Make the mousse: In a small pot over medium/low heat, melt the white chocolate with a half cup of the heavy cream, stirring very often. Remove from the warmth and permit it cool. Finely grate the almonds utilizing a meals processor and upload them to the white chocolate mixture. In the bowl of your electrical mixer, whip the heavy cream with the icing sugar, the vanilla, and the salt till stiff peaks form.  Mix about 1 cup of the whipped cream with the white chocolate combination to lighten it up after which upload half of this combination to thewhipped cream and fold gently utilizing a spatula. Add the remainder white chocolate combination and fold back till combined. Refrigerate for no less than four hours or till fully set. Assemble the cake: Using a layer cake slicer or a lengthy serrated knife, cut the sponge cake into 3 layers. Brush the primary cake layer with 3-4 tablespoons of syrup and conceal with about one-third of the mousse. Top with the moment layer of sponge, brush with the syrup and height with the moment third of the mousse. Repeat with the third layer of sponge, brush with syrup and height with the remainder mousse. Pipe a few decorations in the event you happen to desire and sprinkle the height and the aspects with the roasted sliced almonds. Garnish with cherries, if using, and refrigerate till serving. Eat! Recipe Notes You could make the cake at some point in improve considering the fact that it desires a few time within the refrigerator to set properly. You can use a 10-inch (25 cm) springform pan and make NULL layers of cake and NULL layers of mousse. The cake will likely be wider and shorter, but simpler to make and simply as delicious! This cake ought to be saved within the fridge. Preparation time does not contain refrigeration time.

What can I say about this roasted almond and white chocolate mousse cake (a.k.a. nougat torte)? You the truth is can odor its deliciousness even earlier than the primary bite! The taste of roasted almonds, complemented by the white chocolate and the flamboyant vanilla notes, the truth is shines through, making it a the truth is assorted and beloved dessert.

Texture-wise, the moist layers of the fluffy sponge offer simply the proper base for the velvety mousse to relaxation upon, and the roasted sliced almonds of the outside provide you with that thrilling crunch and further bursts of almond flavor. Some cherries on height work wonders, but you possibly too can use assorted fruits like peaches, strawberries, poached pears, or go away it plain.

A chocolate model of this decadent dessert is the natural chocolate mousse cake (torte) I made a few time ago. These are the truth is my NULL primary cakes/tortes I typically make on assorted occasions. They equally are made with sponge cake (genoise), smooth syrup, and a mousse filling.

On the assorted hand, in the event you happen to desire a further traditional, American taste two-layer cake stuffed with buttercream but with a Mediterranean twist, then you definitely MUST make this fluffy pistachio cake with rosewater buttercream!

HOW TO MAKE THE SPONGE CAKE (CLASSIC GENOISE)
Warm eggs will beat a lot further simply and faster, so in the event you happen to have the time, location them in a bowl with warm water for 5 minutes, or stir the egg-sugar combination over a bain-marie. Other than that, the basically mystery for a excellent Genoise cake is to beat the eggs till they resemble shaving foam. This will provide you with the higher hand whilst you leap folding the flour into the combination and assist the batter to continue as a lot air as possible. And count number to fold utilizing a spatula and with a round motion, from the backside of the bowl toward the surface!

HOW TO MAKE THE ROASTED ALMOND AND WHITE CHOCOLATE MOUSSE
Things are quite smooth here. First, you melt the white chocolate with a few of the heavy cream. You can use the microwaves or a small pot and medium/low temperature. Then, you activity the freshly roasted almonds till they’re finely flooring and blend them with the chocolate. After that, whip the remainder (cold) heavy cream till stiff peaks form. Once again, fold the white chocolate combination into the whipped cream.

HOW TO ASSEMBLE THE CAKE
The genoise (sponge cake) ought to be cut into 3 layers. This might be finished with a lengthy serrated knife or with a layer cake slicer (much easier!) You can discover a useful video on learn the appropriate way to chop a cake in layers here.

Refrigerate the mousse till fully set and pipe it, utilizing a piping bag, onto the sponge cake layers. The piping bag will assist you acquire thick, uniform layers of filling with out the danger of breaking the sponge.

SOME NOTES/TIPS:
Use warm eggs for the sponge cake.
Use very chilly heavy cream (35% fats or more) to make the whipped cream for the mousse.
Use actual white chocolate. Choose a white chocolate that accommodates basically cocoa butter because the fats (not any assorted variety of vegetable fat!).
Roast the almonds by your self for the greatest flavor.
Use hazelnuts rather of almonds for a assorted flavor.
Instead of a brush, use an further enormous syringe to drizzle the cake with the syrup. It’s very convenient!
Easier method: You can use a 10-inch (25 cm) spherical cake pan rather of an 8-inch (20 cm) one, and cut the sponge in half. You’ll stop up with NULL layers of cake and NULL layers of filling.
Roasted almond & white chocolate mousse cake (nougat torte) 6

YOU MAY LIKE THESE SIMILAR RECIPES:
Greek walnut sheet cake (karidopita) with vanilla custard cream

Chocolate and candied hazelnut mousse cake (GF)

Mocha, caramel, and peanuts mousse cake

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Roasted almond & white chocolate mousse cake (Nougat Torte)
This decadent nougat torte has 3 layers of moist syrupy sponge cake and 3 layers of velvety roasted almond and white chocolate mousse for the remainder satisfaction!

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