Raspberry White Chocolate Mousse Cake

Instructions

1. Prepare the cake base
   Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually fold in flour and baking powder until just combined. Spread batter evenly in the prepared pan.
2. Bake the cake layer
   Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Once cooled, spread the raspberry preserves evenly over the top of the cake.
3. Prepare the white chocolate mousse
   In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom. In a heatproof bowl, melt white chocolate with 1/2 cup of heavy cream over a pan of simmering water, stirring until smooth. Heat the bloomed gelatin in the microwave for 10 seconds until dissolved, then stir into the white chocolate mixture. Allow to cool to room temperature, stirring occasionally.
4. Whip the cream
   In a large bowl, whip the remaining 1 1/2 cups of heavy cream with powdered sugar until soft peaks form. Gently fold one-third of the whipped cream into the cooled white chocolate mixture to lighten it, then fold in the remaining whipped cream until no streaks remain.
5. Assemble the cake
   Arrange 1 cup of fresh raspberries over the preserve-covered cake layer. Carefully pour half of the white chocolate mousse over the raspberries. Add another layer of raspberries (the remaining 1 cup) and top with the remaining mousse, smoothing the surface with an offset spatula.
6. Chill and set
   Refrigerate the cake for at least 3 hours or overnight until the mousse is completely set. Once set, run a knife around the edge of the springform pan before releasing to ensure clean sides.
7. Garnish and serve
   Just before serving, garnish the top of the cake with additional fresh raspberries and white chocolate shavings if desired. For the best texture and flavor, remove from refrigerator about 15-20 minutes before serving.