mousseline [moos-LEEN] "Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency." ~ Food Lover's Companion, pg. 400
Now, I would like to review last week's Heavenly Cake Baker's pick: Banana Refrigerator Cake w/Dreamy Creamy White Chocolate Frosting. The recipe yield was a 9 x 2-inch round, single layer cake, but I decided to make mini-cupcakes instead.
This was a fairly straight forward recipe and was quick and easy to make. It called for either creme fraiche or sour cream and since I had sour cream on hand, the choice was made. Instead of granulated sugar, Rose uses turbinado sugar (raw cane sugar) which added a nice flavor, to these cupcakes.
I was looking forward to trying this Dreamy Creamy White Chocolate Frosting, since so many of the Heavenly Cake Bakers had great things to say about it. I must say, I was pleasantly surprised and I too, agree that this is a wonderful frosting.
I think that refrigeration is the KEY to making this recipe a success. I tried these right after I frosted them and was kind of disappointed with the overall taste--it seemed to be missing something. After they had been chilled in the refrigerator for at least an hour, I decided to taste them again and I was happy to discover that they tasted MUCH better. The frosting is a wonderful, slightly tangy, creamy flavor and paired with the chilled cake, the flavors really melded and came together in the perfect ratio of subtle banana flavor and white chocolate. I stand corrected from my first reaction.
I garnished these cute mini cupcakes with a white chocolate curl and I was very pleased that this cake recipe worked well portioned as cupcakes. If you have this book, try this recipe and don't forget to keep it chilled.