Raspberry Passion-Fruit Mousse Cake

This cake can be made with any combination of fruit flavours. The only things you want to be careful about is that your fruits compliment each other, and that you choose a colour for your stencil paste that compliments the fruit flavours in your cake. So if you are going to make a
raspberry passion-fruit cake for instance, it doesn't matter how much of a Mets fan you are should probably do not want to have the sides of the cake be orange and blue.


Formula: yields one 8" cake
One half sheet pan (2#) Ribbon Sponge
One 7" disk (11 oz.) passion-fruit flavoured Gelée
34.88 oz. Raspberry mousse
4.5 oz. Passion fruit glaze
2 oz. White chocolate pate a glace

Tools: 8" charlotte ring, 8" and 9" cake card, genoise pan or 7" template, 9" acetate, spatula, pastry brush, offset spatula

MOP:
Prepare and bake your ribbon sponge. Cool completely.
Prepare your gelée and freeze to set up.

Use a template or the bottom of a genoise pan to cut a 7" circle out of your prepared ribbon sponge. Leave enough room so you can cut out two strips, about 2" wide. Use the side of your charlotte ring as a guide for cutting the strip, this is going to be the side of your cake and you want to be able to see a layer of mousse on the top of the cake.
Use your pastry brush or offset spatula and cover the bottom of your 7" circle generously with a layer of white chocolate pate a glace. Refrigerate this to harden the chocolate.


Place the 7" cake chocolate side down on an 8" cake card. Line your charlotte ring with acetate and place this on the cake card too. Use your two strips, decorative side facing the acetate, to make a wall for the cake. If the strips are too long, trim them so that there are no overlaps or holes in the walls. Set aside.

Prepare the raspberry mousse. Fill the mold half way with mousse.
Place the frozen gelée on top of the mousse. Fill the rest of the way with mousse. The mousse should go higher up, about 1/2 and inch, then the cake. Freeze to set up.

While the mousse is setting make your glaze. Cool the glaze slightly and pour over the mousse. This should firm up immediately. Freeze to set completely.