White Chocolate Carousel Cake

Cake:

• 2 eggs
• 1 tsp 5 ml vanilla
• 1-1/4 cups 300 ml Five Roses All Purpose Flour
• 1 cup 250 ml granulated sugar
• 2 tsp 10 ml baking powder
• 1/2 tsp 2 ml salt
• 1/2 cup 125 ml butter, softened
• 1/2 cup 125 ml milk

Mousse:

• 1 pouch unflavored gelatin
• 1/4 cup 50 ml cold water
• 2 egg yolks
• 3/4 cup 175 ml granulated sugar
• 1/2 cup 125 ml hot milk
• 8 squares white chocolate, finely chopped
• 1-1/2 cups 375 ml 35%whipping cream
• 3 cups 750 ml fresh strawberries

Cake: Preheat oven to 350ºF180ºC. Butter a 9-in 23 cm round spring pan. Beat eggs and vanilla. Set aside. In large bowl mix together flour, sugar, baking powder and salt. Beat butter into flour mixture for 1 min. Beat in eggs; gradually add milk. Beat until fluffy. Scrape batter into prepared pan. Bake for 30 min. Cool in pan.

Mousse: In blender place gelatin and water. Let stand for 1 minute. Add egg yolks, sugar and milk; blend well. Transfer to saucepan and cook, stirring, over medium heat for about 5 min. or until thick enough to coat back of spoon. Stir in chocolate until smooth. Cool to room temperature. Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Cut berries in half and arrange some in a row, cut side facing out, along side of spring form on top of baked cake. Scatter remaining berries over cake. Spoon mousse on top of berries; spread to cover evenly. Refrigerate for 2 hours or until mousse is set.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

- News Canada