WHITE CHOCOLATE CAROUSEL CAKE

Prep:
Cook:
Chill:

Cake:

1. Preheat oven to 350�F
   (180�C).  Butter a 9-in
   (23 cm) round springform
   pan.

2. Beat eggs and vanilla.  Set
   aside.  In large bowl mix
   together flour, sugar, baking
   powder and salt.  Beat butter into flour mixture for 1 minute.  Beat in eggs; gradually add milk.  Beat until fluffy.  Scrape batter into prepared pan.  Bake for 30 minutes in preheated oven.  Cool in pan.

Mousse:

3. In blender place gelatine 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 minutes or until thick enough to coat back of spoon.  Stir in chocolate until smooth.  Cool to room temperature.

4. 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 springform 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.  Run a knife around edge of pan and remove ring.

  
Eggs
vanilla
Five Roses All Purpose Flour
granulated sugar
baking powder
salt
butter, softened
milk
  
pouch Knox^� Unflavoured Gelatine
cold water
Egg yolks
granulated sugar
hot milk
squares Baker's White Chocolate, finely chopped
35% Whipping cream
fresh strawberries

 
2
5 mL
300 mL
250 mL
10 mL
2 mL
125 mL
125 mL
 
1
50 mL
2
175 mL
125 mL
8
   
375 mL
750 mL

  
Makes 10 servings.