| Prepare the mold by fitting the inside bottom
of it with a circle of card paper, I use a white paper plate cut to
fit. Slice the yellow cake in three layers. The bottom of the cake
will be the last piece inserted into the mold. The diameter of the
other two slices may need to be trimmed to fit easily into the mousse
filled mold. |
| Make the mousse filling by mixing the raspberry
jam with the smooth pastry cream. While the whipped cream is whipping
in the chilled bowl, mix the boiling water and gelatin together and
stir into the raspberry pastry cream. Fold the whipped cream into
the pastry cream until it is uniform. |
| Using a spatula apply 1/4 to 1/2 inch of mousse
to the side of the mousse mold. With a pastry bag and a flat tip (#1D)
apply a layer of mousse to the bottom of the mold, directly to the
paper circle. |
| Using the (trimmed) top layer of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread
evenly to the edge of the cake. |
| Using the (trimmed) center slice of the cake - lay
it carefully down into the mold. Press evenly and firmly. Brush with
1/3 of the syrup. Apply the remaining mousse mixture and spread evenly
to the edge of the cake. |
| Lay in the last layer of the sliced cake and press
down evenly and firmly. Apply the remaining syrup. Dress the edges
of the mold with a spatula, be sure the mousse filling comes up to
meet the edge of the last layer of cake. |
| Freeze solid - overnight. It must be rock hard in
order to un-mold. |
| In a bowl of hot water dip the frozen mold just
up to the lip - for about 5-8 seconds. Invert over an 8” cardboard
cake circle. Press firmly on the mold and the cake should pop right
out. Re-dip if needed. Center on cardboard. Peel the paper circle
from the top of the mousse cake. |
| Hold the cake in your hand (under the cardboard)
and brush the side of the cake with the melted apricot glaze. Working
over a bowl of chocolate sprinkles, apply the sprinkles to the sides
of the cake. |
| Garnish the top of the cake with the red raspberries.
Leave an open area (around the top edge) for the whipped cream border.
Brush the berries with several coats of the melted red glaze, until
glazed very well. |
| After the glaze has set, apply a border of four
ounces of whipped cream using a medium star tip in a pastry bag. |
| Stored chilled for several hours before serving.
Cut with a sharp serrated knife that has been rinsed in hot water
after each cut. |
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