If you are looking for Vanilla Mousse Cake Filling Recipe then you are in the right place. Here I show you how to make French Classic, Easy Chocolate, Chocolate Cake with Ganache, And Vanilla Bean White Chocolate Mousse Cake Filling.
French Classic Vanilla Mousse Cake Filling Recipe
This vanilla mousse is light and delightful. It melts in your tongue.
It is also quite classic and easy. You’re able to enjoy it not just alone, but also as a filling for a tart, cake, or even with veggies. There are a whole lot of variations.
We utilize just basic components, so the components that you select are crucial. Fresh and decent-quality components create a yummy mousse. It is possible to use vanilla extract instead, but using vanilla beans leave the flavour more flavorful.
This is a classic French recipe. Its called “Mousse à la Vanille”.
Servings 4 people
- 2 egg yolks
- 3 g (1.5 tsp) gelatin
- 1 tbsp water
- 60 g (1/4cup+1tbsp) sugar
- 1/4 vanilla beans
- 200 ml (1cup) milk
- 5 g (2tsp) cornflour
- 160 ml (2/3cup) whipping cream
Cut the vanilla bean in half and scrape out the seeds. Set the seeds to the sugar into a bowl, then place the empty pod to milk in a little pan.
Place 1 tablespoon of water and gelatin in a small bowl, soak it for at least 15 minutes
Mix egg yolks, sugar, and vanilla seeds whisk it properly. Mix also cornflour.
Heat the milk up using a vanilla pod, remove it from the warmth before boiling.
Add hot milk to the egg mixture little by little, stir to mix.
Pour back into the pan and then heat it up again.
Keep mixing using a spatula, be sure that the temperature reaches 180℉/82℃ but don’t move over/exceed this temp.
Remove it from the heat and pressure it into a bowl. Chill it by placing it at the top of another bowl full of ice.
Whip whipping cream until you will find soft peaks.
Once the egg mixture gets chilly and thickened, blend and blend with whipping cream.
Pour it in your favourite eyeglasses, chill them in the refrigerator for a minimum of two hours.
In case you don’t own a thermometer, you can check by coat the spatula using the mix and swiping your fingertip throughout the spatula. If the texture is thick enough, the line that you draw with your fingertip ought to be clearly visible and shouldn’t close.
Easy Chocolate Mousse Cake Filling Recipe
This White Chocolate Raspberry Mousse Cake could be my new favourite! With layers of vanilla cake, cherry filling, along with white chocolate & cherry mousse, it is superbly light and delectable!
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours and 25 minutes
Yield: 12-14 Slices 1x
Vanilla Cake Layer Ingredients
- 6 Golden Large Egg Whites
- 3/4 cup Countryside Creamery Unsalted Butter
- 1 1/2 cups Baker’s Corner Sugar
- 3/4 cup Friendly Farms Sour Cream
- 1 tbsp Stonemill Vanilla Extract
- 3/4 cup Friendly Farms Milk
- 2 1/2 cups Baker’s Corner All-Purpose Flour
- 4 tsp Baker’s Corner Baking Powder
- ½ tsp Stonemill Salt
- 1 cup Countryside Creamery Heavy Whipping Cream, divided
- 1/4 cup water
- 6 ounces Baker’s Corner White Chocolate Chips
- 1/2 cup Baker’s Corner Powdered Sugar
Raspberry Mousse And Filling Ingredients
- 1 2/3 cups Baker’s Corner Powdered Sugar
- 3 1/2 cups raspberries
- 2 3/4 cups Friendly Farms Heavy Whipping Cream
- 2 tsp cornstarch
- 3 1/2 tsp unflavored powdered gelatin
- 1 1/2 tbsp Baker’s Corner Sugar
- About three 6-ounce containers of raspberries
Instructions Of The Cake Layer Making
Prepare three 8-inch cake pans with parchment paper circles on the ground and grease the sides. Preheat The oven to 350°F.
In a mixing bowl, cream the butter and sugar together until light in colour and fluffy, approximately four minutes. Don’t detract from the creaming time.
Add sour cream and vanilla extract and blend until well mixed.
Add egg whites in 2 different batches, mixing until well mixed after each. Scrape down the sides of the bowl as necessary to make sure all ingredients are well integrated.
Mixed dry ingredients in another bowl, then mix the water and milk in a small measuring cup.
Put half of the dry ingredients into the batter and mix well. Add the milk mixture. Add remaining ingredients and mix. Scrape down the sides of the bowl as necessary to make sure all ingredients are well integrated.
Divide the batter equally between the cakes pans and bake for approximately 21-23 minutes, or until a toothpick comes out with a couple of crumbs.
Remove the cakes from the oven and let them cool for approximately 2-3 minutes, then remove them to cooling racks to cool completely.
Instructions Of The White Chocolate Mousse Making
Heat 1/4 cup (60ml) heavy cream until it just begins to boil, then pops over the chocolate chips. Cover with a transparent wrapping for 3-4 minutes, then whisk until smooth.
At times the white chocolate does not completely melt. If this occurs, microwave white chocolate mix in 10-second increments, stirring well between each increment, until smooth. Put it aside to room temperature.
Gently fold roughly 1/3 of the whipped cream into the white chocolate mixture until mixed. Put the mousse in the fridge until ready to use.
Carefully put about 1/3 of the whipped cream into the cooled white chocolate mixture until it is well mixed.
Stir the rest of the whipped cream until well mixed. Place the mousse in the fridge until ready to use.
Instructions Of The Rasberry Mousse Making And Filling
Puree raspberries using a food processor, then strain through a fine-mesh sieve to lose seeds. You should wind up with approximately 1 1/4 cups of puree.
To generate the cherry filling, add half a cup of the skillet to a small saucepan, as well as the cornstarch and sugar.
Heat gradually over moderate heat until the mixture starts to boil and thicken. Boil for a minute then removes from heat to cool. Put aside.
To generate the cherry mousse, add the residual 3/4 cup of skillet to a huge dish so the puree produces a thin coating.
Sprinkle the powdered gelatin evenly across the skillet and let stand for 4-5 minutes.
Heat the puree and gelatin from the microwave for 10-second periods until smooth and warm. Set the mixture aside to cool to room temperature or at the refrigerator.
Be aware that the colder the mix has, the firmer it’s going to be. If you’d like a more cohesive pink shade sandpaper, you won’t want it to firm up too far before adding into the whipped cream at the upcoming steps, but it ought to be at room temperature. The sexier the mix receives, the chunkier your cherry mix will be.
Add the chilled raspberry gelatin mixture to the whipped cream and lightly whip until well mixed. Keep it in the refrigerator before using it.
In case your raspberry mix was a bit thin when you added it, then the whipped cream might be somewhat thin. It ought to firm up in the refrigerator.
To Assemble The Cake
Utilize a large serrated knife to eliminate the domes in the very top of the cakes so they’re flat. Put the first cake onto a serving plate along with a cardboard cake round.
Pipe a dam of cherry mousse around the border of the cake, then spread 4-5 tablespoons of raspberry filling evenly to the middle.
Put half of the white chocolate mousse on top of the cherry filling and spread an even coating.
Put the next layer of sponge cake and another layer of raspberry filling and white chocolate mousse.
Top the cake with the rest of the cake. If necessary, consult with my tutorial about the best way best to suspend a smooth cake.
Pipe swirls across the top of the cake. I utilized Ateco suggestion 808. Finish off the cake using a few additional raspberries and shaved chocolate. The cake is ideal for 2-3 days.
Costco Vanilla Mousse Cake Filling Recipe
The fundamental cake is constructed around some cake combination hacks to maintain the baking easy but with an authentic homemade taste. The vanilla mousse filling is also quite simple to whip up. Rather than having to bother with frosting the cake that you simply pour a simple ganache on the surface — chocolate and performed! Please be aware that this cake is best served chilled and the leftovers need to be refrigerated.
Preparation Time: 20 minutes
Cook Time: 25 minutes
Ingredients For The Cake
- 1 cup low-fat plain yogurt
- 1 package Devil’s food cake mix 15.25oz
- 1 cup vegetable oil
- 1 package vanilla instant pudding mix 3.3 or 3.4oz
- 4 large eggs
- 2 cups semisweet chocolate chips
- ½ cup warm water
- 1 teaspoon pure vanilla extract
Ingredients For the Vanilla Mousse Filling
- 2 cups heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
- 1 small box vanilla instant pudding mix 3.3 or 3.4 oz
Ingredients For the Ganache Frosting
- 1/4 cup brown sugar
- 1 1/2 cups heavy whipping cream
- 1/4 teaspoon pure vanilla extract
- 1 1/2 cups real semi-sweet chocolate chips
- 1/4 cup salted butter
- 1/4 teaspoon salt
Instructions To Make the Cake
A terrific cake is baked in a manner that it rises level and does not have to be leveled! The bottom and sides will be tender and the whole cake is taller and much more tender.
Preheat the oven to 350 F. Line two 9” round cake pans with parchment paper and greases the sides.
Mix all things to the cake except the chocolate chips.
Beat on low speed with an electric mixer for just two minutes, scraping the bowl as necessary. Whisk alternately by hand for just two minutes (Struggling to conquer for 2 full minutes will lead to a cake that doesn’t rise.) Stir slowly in chocolate chips.
Divide the batter into the saucepans. Bake until a toothpick inserted into the center comes out with moist crumbs. Bake twenty-five to thirty minutes.
Cool on rack until cake Is Totally cool.
Instructions To Make the Vanilla Mousse Filling
This filling sets up fast so be prepared to place it on the cake as soon as it’s made.
Once the cake has cooled put the initial layer of cake onto your own plate or cake rack.
Add whipping cream, powdered sugar, and vanilla infusion into a huge bowl or stand mixer. Whip on top for a couple of minutes until peaks form. Scrape down the sides with a rubber spatula which makes certain all the pudding mix is incorporated.
Proceed to conquer slow speed only until the mousse is now thick and creamy.
Spread each of the fillings on the cake — it is going to be approximately 1″ thick.
Put the 2nd layer of sponge cake on top of the filling and prepare the frosting
Instructions To Make the Ganache Frosting
In a large saucepan over moderate heat, bring cream to a simmer. You don’t need to stir but observe that it doesn’t go beyond a simmer.
Put chocolate brown sugar and chips. Stir until all of the chips are melted, eliminating heat when they’re half-melted.
Put the butter, salt, and vanilla. Stir until blended and the sauce is smooth with no sugar grains.
Let sauce cool for 10 minutes and pour on the cake. Start pouring across the middle of the surface and lightly distribute into the
sides until the frosting trickle down on the sides.
Position finished cake in the fridge until ready to serve.
Leftovers should be refrigerated and will probably be useful for as many as three days.
As for me, I purchase Betty Crocker because the grade is the top of all of the name brands. I suggest beginning with a fantastic quality Devil’s food cake mix to the very best outcomes.
Amount Per Serving
Calcium – 114mg11%
Carbohydrates – 27g9%
Calorie Cholesterol – 163mg54%s 868Calories from Fat 405
% Daily Value
Fat – 45g69%
Saturated Fat – 27g135%
Sodium – 139mg6%
Potassium – 296mg8%
Fiber – 2g8%
Sugar – 20g22%
Vitamin A – 1243IU25%
Protein – 6g12%
Vitamin C – 1mg1%
Iron – 2mg11%
Percent Daily Values are based on a 2000 calorie diet.
Vanilla Bean White Chocolate Mousse Cake Filling Recipe
Vanilla Bean White Chocolate Mousse Cake Filling Recipe is a must-try recipe. It is very delicious and healthy. So below is the recipe:
Total: 4 hr 30 min
Active: 2 hr 30 min
Yield: One 9-inch layer cake
Ingredients for Buttercream
- 250 grams egg whites (8 eggs)
- 500 grams granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
- 750 grams unsalted butter, cut into cubes
Ingredients for Vanilla Bean White Chocolate Mousse
- 25 grams water
- 95 grams (1/2 cup) granulated sugar
- 95 grams egg yolks (5 eggs)4 vanilla beans, split and scraped
- 400 grams ( 1 1/4 cups) white chocolate couverture pistoles
- 450 grams whipped cream ( 2 cups heavy cream before whipping)
Ingredients for Vanilla Syrup
- 4 vanilla beans, split and scraped
- 400 grams (1 2/3 cups) water
- 400 grams (2 cups) granulated sugar
- Two 9-inch rounds of vanilla cake
Ingredients for Basic Vanilla Cake
- 2 sticks unsalted butter
- 1 tablespoon baking powder
- 3 cups all-purpose flour
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
Directions For The buttercream
Special equipment: 2 pastry bags fitted with round tips
Mix the sugar and egg whites in a double boiler and heat to 120 degrees F.
Move the egg mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until fully chilled for about 15 minutes. Fill a pastry bag fitted with a round tip and book the remainder.
For your vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Add the sugar to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
elt the chocolate over a double boiler until 110 degrees F., about 10 minutes. Put the melted chocolate into the egg and cream mixture and fold to mix. Fill a pastry bag fitted with a round tip and book the remainder.
For your vanilla syrup: Combine the vanilla bean paste, sugar, and warm water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely.
To assemble the cake Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tbsp of vanilla syrup.
Put 1 round of the desired dish and then pipe the buttercream across the upper edge of the cake to make a dam. Fill out the dam using a coating of chocolate mousse.
Top with another cake round and replicate piping and filling with the rest of the layers, leaving the best undecorated. Put the pile from the freezer until firm, 30 minutes to 60minutes.
Remove from the freezer and gently frost the entire cake with a number of buttercreams. Set the cake back into the freezer to firm up, yet another 30 minutes to 60 minutes. Frost and decorate the cake as wanted using the remaining buttercream and mousse.
Directions For Basic Vanilla Cake
Yield: Two 9-inch cakes
Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper butter the parchment and dust the pans with flour, tapping out the excess.
Whisk 3 cups flour, baking powder, and salt in a bowl until blended. Squeeze 2 sticks of butter and the sugar in a big bowl with a mixer at a medium-high rate until light and fluffy, about 3 minutes. Decrease the mixer speed to medium; beat the eggs one at a time, scraping down the bowl as necessary. Beat in the vanilla. (The mixture may seem separated at this time.)
Mix 1/2 cup water using all the cream in a liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
Divide the batter between the prepared moulds. Bake until the cakes are lightly golden on top and also the centres spring back when pressed twenty-five to thirty minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and then flip the cakes out on the racks to cool thoroughly.
Remove the parchment. Reduce the tops of the cakes using a long serrated knife to make them the amount, if wanted.
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Conclusion On Vanilla Mousse Cake Filling Recipe
In this post, I tried to explain my 4 Best Vanilla Mousse Cake Filling Recipe. I hope you like it and you must try these delicious recipes at home. If You have any questions or suggestions please let me know in the comment section.