Let’s look at the steps on how to make the white forest cake!

Method for sponge:

1. Preheat the oven at 180˚C (OTG Mode: upper rod + lower rod + fan). Line a 8-inch round tin with butter paper.
2. In a bowl, mix, milk and apple cider vinegar. Stir and keep it aside.
3. In a new bowl, cream butter and sugar together until pale and fluffy. Now add curd and vanilla essence. Mix this well.
4.  Sift all dry ingredients i.e. flour, baking soda, baking powder, and salt in another bowl. Give it a mix.
5. Add dry ingredients and buttermilk alternatively into the creamed butter-sugar mixture. Starting and ending with dry ingredients batch, combine everything well making sure no lumps are there in the batter.
6. Pour the batter into the lined tin and bake in preheated oven at 180˚C (OTG Mode: lower rod only) for 35-40 minutes or until a toothpick inserted at the center comes out clean.

Method for Chocolate Mousse:

1. In a bowl, whip non-dairy whipping cream till stiff peaks.
2. Now, melt white chocolate and warm the fresh cream. Mix the two to form ganache.
3. Start adding chocolate ganache (slight warm) to whipped cream and combine well.
4.  Your mousse is ready for layering and final coating of the cake.

Method for Chocolate Garnish:

1.   Chop the white compound chocolate and melt it using microwave or a double boiler.
2.   Place a piece of butter paper on work surface.
3.   Pour dollop of chocolate on the sheet and using a paint brush give it a stroke.
4.   Repeat the process to make more such chocolate strokes.

  ASSEMBLY

  Since all our components are ready, let’s finally assemble this elegant cake.

1. Cut the sponge in three equal layers.
2. Prepare simple soaking syrup by mixing 150ml of water with 1tsp vanilla essence.
3. Place the cake board on a turn table and put some mousse in the center.
4. Place the first sponge layer on the board. Now soak it well with soaking syrup.
5. Put some white chocolate mousse and spread it evenly using a palate knife. Now add dollops of cherry compote (150g).
6. Place the second sponge layer and repeat the same above steps for layering.
7. Finally, put the last sponge layer and secure the crumbs by crumb-coating the cake.
8. Place the cake in the refrigerator for 30 minutes.
9. Now, take out the cake and frost the cake with a final coat of mousse.
10. Transfer the leftover mousse in a piping bag fitted with 1M nozzle.
11.  Decorate the top edge by making roseate. Place piece of cherry from the compote in the center of each roseate.
12. Place white chocolate shards prepared all around the side edge of the cake. Complete the look by adding some chocolate shaving on top.