Vanilla Bean Mousse Cake
This luxurious Vanilla Bean Mousse Cake features layers of airy sponge, a dense vanilla-flecked mousse, and a silky white chocolate mirror glaze.
Ingredients
For the Vanilla Genoise Sponge
- 4 large Large Eggs (Room Temp) Essential for achieving maximum volume.
- ¾ cup Granulated Sugar Fine sugar incorporates better.
- 1 cup Cake Flour Low protein content ensures a tender crumb.
- 3 tbsp Melted Butter For a hint of richness.
- 1 tsp Vanilla Bean Paste To start the flavor profile.
For the Vanilla Bean Mousse
- 1 ½ cups Heavy Cream (35% fat minimum) Must be very cold for whipping.
- ½ cup Whole Milk For the custard base.
- 3 whole Egg Yolks For richness and emulsification.
- 2 whole Vanilla Beans Scraped (or 1 tbsp high-quality paste).
- 6 g Gelatin Sheets To provide the 'clean cut' look.
- 4 oz High-Quality White Chocolate Use couverture chocolate if possible.
For the White Chocolate Mirror Glaze & Decor
- 1 cup White Chocolate Chips
- ½ cup Condensed Milk
- ¼ cup Water
- ½ cup Sugar
- Fresh Vanilla Pods and White Chocolate Curls For the professional finish.
Instructions
Phase 1: Baking the Airy Genoise
- Beat eggs and sugar on high speed for at least 8–10 minutes until thick ribbons form.
- Sift the cake flour three times to remove clumps.
- Fold the flour gently into the egg mixture.
- Spread the batter onto a lined baking sheet and bake at 180°C (350°F) for 10–12 minutes.
- Once cooled, cut two rectangular strips slightly smaller than your final mold.
Phase 2: Preparing the Vanilla Bean Custard
- Heat the milk with the scraped vanilla seeds and pod until simmering, then steep for 15 minutes.
- Whisk egg yolks with a little sugar, then temper by slowly pouring warm milk into yolks.
- Thicken the mixture on low heat until it coats the back of a spoon.
- Remove from heat and stir in bloomed gelatin and white chocolate, cooling to room temperature.
Phase 3: The Mousse Transformation
- Whip the heavy cream to soft peaks.
- Fold the cooled vanilla custard into the whipped cream.
Phase 4: Assembly (The Upside-Down Method)
- Use a silicone mold or metal frame lined with acetate film.
- Pour half of the mousse into the mold.
- Place the first sponge strip gently on top.
- Pour the remaining mousse.
- Press the final sponge strip on top and freeze solid for at least 12 hours.
The Secret to the Mirror Glaze
- Bloom gelatin in cold water.
- Boil water, sugar, and condensed milk, then add gelatin and white chocolate.
- Blend with immersion blender and wait until it reaches 32°C (90°F) before pouring.
Notes
Serve in thin slices with fresh berries and Brut Champagne. Let cake thaw in fridge for 2 hours after glazing.