Ingredients

• Melted butter, to grease
• 4 eggs
• 155g (3/4 cup) caster sugar
• 115g (3/4 cup) plain flour
• 35g (1/4 cup) cornflour
• 50g butter, melted
• 125ml (1/2 cup) Frangelico liqueur
• 300ml thickened cream

• Raspberry mousse

• 300g frozen raspberries, thawed
• 100g white chocolate, finely chopped
• 2 tbs boiling water
• 3 tsp powdered gelatine
• 250ml (1 cup) thickened cream
• 2 eggs
• 100g (1/2 cup) caster sugar

• Chocolate curls

• 1 x 375g pkt white chocolate melts
• 2 tsp vegetable oil
• 6-8 drops pink liquid food colouring

Description

Raspberry & White Chocolate Mousse Cake Recipe - To Make The Sponge Cake, Preheat Oven To 180°C. Brush A Round 22cm (base Measurement) Cake Pan With Melted Butter To Grease. Line The Base And Side With Non-stick Baking...

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