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Raspberry White Chocolate Mousse Cake | ||
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Using a single
layer of white butter cake and topping it with a layer of Raspberry White
Chocolate Mousse creates this cake. The cake is then finished with
a shiny raspberry glaze.
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Serves: 8-10 | ||
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Serves: 6-8 | ||
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This
cake, as with all mousse cakes, should be served cool.
The cake should be kept refrigerated and for best results it should be removed from the refrigerator 15 to 20 minutes before serving. |
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After serving the remaining cake should be wrapped and refrigerated. | ||