This recipe originally came from my Hot Apple Pie Recipe which was aptly named due to the style of cooking the filling before piling it into the pie shell…..but that is for another day, because today we are making this filling specifically for the Caramel Apple Cake.
Yes folks, cinnamon apple layer cake filled with sweet cinnamon apple filling, caramel buttercream and more caramel poured over top!
However I always try to show you the best most efficient ways to get to the end and I will do that again here.
You can prepare this White Chocolate Cake recipe in advance since I always freeze my cake layers before assembling anyway.
The raspberry mousse should only be done at the point of assembly since you will see I am doing this as a molded cake (meaning I am building it inside of a ring mold rather than traditional filled layer cake style) Because this type of mousse filling is a Paté Bombe style preparation it is meant for molding; this way it keeps it luxurious texture.
I went for my Buttercream Recipe to ice this cake and made it fabulously White Chocolate Buttercream simply by adding melted white chocolate to it!
You can of course use any recipe you prefer and whipped cream would also be great here!
I wanted to bust out my Russian Piping Tips again and thought what better cake than the White Chocolate Raspberry Mousse cake to do so!?