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Ingredients requirements of White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache:

1. Get FOR STRAWBERRY PUREE
2. Need 1 quart fresh strawberrys, stems removed and sliced
3. Provide - FOR STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
4. Give 1 1/2 - heavy whipping cream
5. You need 16 ounces white chocolate, chopped, not chips
6. Make ready 3/4 cup for strawberry puree
7. Get for FOR WHITE CHOCOLATE CAKE
8. Take 2 1/2 cups of cake four
9. Give 1 teaspoon of baking soda
10. Make ready 1/2 teaspoon for salt
11. Give 4 ounces for white chocolate, chopped, not chips
12. Give 1 cup for unsalted butter at room temperaturee
13. Make ready 4 large eggs, seperated, yolks in a bowl, whites in a seperature large bowl
14. Prepare 1/2 teaspoon for cream of tarter
15. Prepare 1 cup buttermilk
16. You need for FOR STRAWBERRY MOUSSE FILLING
17. Prepare 1 box (3 ounce) - strawberry jello
18. Take 1/2 cup of boiling water
19. Get 1 cup cold strawberry puree
20. Prepare 1 1/4 cups cold heavy whipping cream
21. Provide 1 teaspoon - vanilla extract

White Chocolate Layer Cake Filled with Strawberry Mousse and Frosted with Whipped Strawberry White Chocolate Ganache making process:

1. MAKE STRAWBERRY PUREE FOR MOUSSE AND FROSTING
2. Puree strawberries in a food processor or blender and reserve all juice to use for filling and topping
4. MAKE STRAWBERRY WHITE CHOCOLATE GANACHE FROSTING
5. Heat cream until hot but not boiling, pour over white chocolate, let sit one minute then stir untl smooth
6. Stir in strawberry puree and refrigerate until cold, at least 2 hours
7. Right before frosting cake (Don't whip until your ready to frost cake, you can have this chilled up to 2 days before whipping) Beat until light and flffy when ready to frost cake
8. MAKE WHITE CHOCOLATE CAKE
9. Preheat oven to 350°F. Spray 4 - 8 - inch cake pans with bakers spray
10. Whisk flour baking soda and salt in a bowl
11. Melt white chocolate until smooth either in the microwave or over a double boiler
12. In a medium bowl beat the eggs and sugar until well combined, beat in egg yolks, vanilla and white chocolate until smooth
13. Add the flour alternating with the buttermilk
14. Beat egg whites and cream of tarter until they hold firm peaks
15. Fold egg whites into cake batter until combined
16. Divide into prepared pans and bake until cake is golden and toothpick comes out just clean, about 25 minutes.
17. Cool 30 minutes in pans on rack before removing to cool completely
18. MAKE SYRAWBERRY MOUSSE
19. Dissolve gelatin in boiling water
21. Stir in cold syrawberry puree to mix really well, refrigerate until cold and starting to thicken but NOT setting up
22. Beat cream to soft peaks, add vanilla and beat until it holds its shape
23. Fold strawberry and cream together until uniform in color, chill until its thick enough to be spreadable, about 2 hours
24. ASSEMBLE CAKE
25. Place on cake layer, bottom up on serving platter
26. Cover with 1/3 of the thickened strawberry mousse
27. Add second cake layer, bottom up and cover with another 1/3 of strawberry mousse
28. Add third layer of cake and cover wiypth remaining mousse. Refrigerate until cake and mousse firm up at least 2 hours
29. Whip the White Chocolate Strawberry Ganache frosting and frost the top and sides of cake. Refigerate again untjil frosting fims up before garmnishing and slicing
30. Garnish with fresh strawberries and red, pink and white sprinkles

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