Mousse Royale Zoom

Mousse Royale

Summer berries and sponge-cake stripes give this Springform Pan cheesecake a sophisticated silhouette. Use a Dessert Decorator Pro to apply Vanilla Whipped Icing Mix rosettes to the top of the cake.
Makes: Dessert serves 12.
Skill Level: Medium

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Step 1

Bake a thin sponge cake by filling jelly roll pan with 3/4 of recipe batter. Remove from pan and cool flat. When completely cooled, cut cake lengthwise into three strips, each 3 in. wide. Spread preserves on one strip, top with second strip and spread preserves on top. Position last strip on top; wrap cake in plastic wrap and place baking sheet on top to hold. Freeze to set.

Step 2

Prepare mousse recipe in springform; refrigerate until set. Unmold mousse and place on serving plate. Remove sponge cake from freezer and cut into 24 slices measuring 3 in. long x 1/4 in. wide. Divide mousse into 12ths; pipe tip 4 line of whipped icing at division points on top and sides and position cake pieces at markings. Trim to fit evenly with cake edges. Using Dessert Decorator Pro? fitted with tip 21 and whipped icing, pipe rosettes at top center point of mousse. Mound fresh raspberries and mint on cake top and position around bottom border.

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Vanilla Whipped Icing Mix

fresh raspberries

Fresh mint leaves

seedless raspberry or strawberry jam




In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)

Tip: 21 ((included with Dessert Decorator Pro))


In Stock (ships in 1-2 business days)


In Stock (ships in 1-2 business days)



Expected ship date: 12/05/15

8 in. Angled Spatula

Sharp Knife

Small Plastic Ruler

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