This White Forest mousse cake reimagines the classic Black Forest into a lighter, brighter and more modern version. Soft vanilla sponge, vibrant cherry jelly layers and an airy vanilla mousse build the core of the flavour. At the base sits a crisp cherry crunch for texture, and the whole cake is finished with clean, elegant white chocolate decoration. If you prefer a classic Black Forest, check out this Swiss roll version.

If you are a visual learner, watching the video below will make this white forest entremet even easier to follow. Seeing the textures, the mousse consistency and the cherry layers in real time helps you understand exactly what each stage should look like before assembling the cake. It’s the quickest way to lock in the technique and avoid guesswork.

White Forest Mousse Cake

Recipe for one cake built in a Silikomart Universo 1200 silicone mould, size ø180 mm and height 50 mm with a total volume of 1200 ml.

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Prep Time 1

Cook Time 1

FREEZING & DEFROSTING 21

Course Dessert

Cuisine French

Servings 8

Calories 405 kcal

Ingredients

Vanilla Sponge (30×40 cm)

200  g eggs ~4 large eggs
75  g granulated sugar
3  g vanilla extract
60  g plain flour
12  g cornflour
Icing sugar for dusting

Cherry Jelly (~450 g)

275 g cherry puree
100 g diced fresh cherry or dried and soaked
15 ml kirsch
6 g pectin NH
25 g caster sugar
25 g lemon juice

Vanilla Mousse (~550 g)

50 g whole milk
80 g whipping cream (1)
1 half vanilla pod
32 g egg yolks
45 g caster sugar
4.5 g gelatine powder
30 g water
310 g whipping cream (2) semi whipped

Cherry Crunch Base (~170 g)

70 g shortcrust pastry
20 g Pailleté Feuilletine
20 g candied cherries finely chopped
50 g white chocolate
10 g neutral oil

Cherry Glaze (~280 g)

6 g powdered gelatine
35 g cold water
110 g soaking syrup see recipe below
10 g kirsch
120 g cherry puree

French Soaking Syrup (~120 g)

70 g sugar
52 g water

Instructions

Vanilla Sponge

Warm the eggs and sugar over a bain-marie to 45°C. Whip to ribbon stage as shown in the video. Add the vanilla extract at the final stage of whipping.
Sift the plain flour and cornflour together, then gently fold into the whipped eggs.
Spread the batter evenly in a lined 30 × 40 cm tray, or pipe using a 12 mm nozzle to the same size.
Bake in a fan-forced oven at 190°C for about 10 minutes.
Remove from the oven and dust with icing sugar or caster sugar. Cover with baking paper and flip upside down. Let cool at room temperature for 30–40 minutes.
Cut two 15 cm disks.

Cherry Jelly

Place the cherry puree, cherries and kirsch in a saucepan and warm to 40 °C (104 °F).
Mix the pectin NH with the sugar, then whisk it into the warm fruit mixture.
Bring to a boil and cook for 1 minute.
Remove from the heat, add the lemon juice and mix well.
Pour about 180 g of the mixture over each 15 cm vanilla sponge layer.
Freeze before assembling.

Vanilla Mousse

Combine the gelatine powder with the cold water and let it bloom.
Scrape the vanilla seeds into the milk and cream (1). Bring to a simmer and infuse for 5 to 10 minutes.
Mix the egg yolks with the sugar.
Bring the vanilla infusion back to a simmer. Temper the yolks, return to the saucepan and cook to 82 °C (180 °F).
Add the gelatine mass and stir until dissolved.
Strain through a fine sieve. Cool to 28 °C (82 °F).
Fold in the semi whipped cream (2).
Assemble the cake with both inserts.

Cherry Crunch Base

Blitz the shortcrust pastry into fine crumbs.
Add Pailleté Feuilletine and chopped candied cherries.
Melt the white chocolate and mix in the neutral oil.
Pour over the dry ingredients and mix evenly.
Press into an 18 cm tart ring.
Refrigerate until firm.

Cherry Glaze

Bloom the gelatine in the cold water.
Bring the soaking syrup and kirsch to a simmer.
Add the gelatine mass and dissolve fully.
Stir in the cherry puree.
Blitz with a stick blender for 30 seconds.
Use at 30 °C (86 °F).

French Soaking Syrup

Combine sugar and water in a saucepan.
Bring to a full boil.
Remove from heat and cool.

Video

Keyword entremet, mousse cake, white forest cake

Vanilla Sponge for White Forest Entremet

For this recipe I use a light vanilla sponge, the same one from my lemon Swiss roll. You can follow the video tutorial here. You will need only two 15 cm discs and you can freeze the rest. You can also make three layers if you prefer a more sponge‑forward style of cake, though the overall result will still stay very light. Other sponge options that work beautifully for this entremet include:

• A flexible almond joconde sponge that layers easily https://andbonbons.com/3-techniques-perfect-joconde-sponge-recipe/

• A classic ladyfinger sponge that you can soak with cherry wine for extra flavour https://andbonbons.com/ladyfingers-sponge-savoiardi-recipe/

• A rich, nutty financier sponge that adds depth without overpowering the mousse https://andbonbons.com/financier-sponge/

Doesn’t matter which one you choose, your white forest entremet will be delicious.

White Forest Cake Decoration

For the decoration of this white forest cake, I use a combination of white chocolate and cherries to highlight the flavours inside the entremet and create a clean, modern finish. Tempered white chocolate bark wraps around the cake, giving it a crisp, forest‑inspired look that instantly communicates the theme. The cherries add both colour and freshness: each one is dipped into the cake glaze, chilled until slightly tacky, then rolled in shaved white chocolate. This gives them a soft, snowy texture that feels elegant without being over‑designed. Together, the bark and cherries create a decoration that is simple, refined and perfectly aligned with the flavour profile of the white forest cake.

Glaze for This Cherry Cake Recipe

For this cherry cake recipe I use a fruit purée glaze. It keeps the natural cherry fibres visible, gives a soft sheen and delivers a clean, authentic cherry flavour that suits the style of this entremet. It is a great example that not every modern cake needs a mirror glaze to look finished. The purée glaze enhances the colour of the cherry layers and keeps the overall look fresh and natural.

If you prefer a reflective, high‑shine finish, you can use my mirror glaze recipe with red colouring: https://andbonbons.com/mirror-glaze-recipe/

Another beautiful option is a velvet coating. It creates a soft, elegant texture and works perfectly in either red or white, depending on the look you want: https://andbonbons.com/velvet-spray-mousse-cakes/

All three finishes work well, so choose the one that matches the style you want for your cherry cake recipe.

Crunchy Base for White Forest Mousse Cake

The crunchy base for this White Forest Mousse Cake is completely optional, but it adds a beautiful contrast in texture and an extra layer of flavour that lifts the whole dessert. It is flexible, quick to prepare and easy to adapt to whatever you have on hand. If you don’t have Pailleté Feuilletine, simply replace it with more shortcrust crumbs or any crunchy cereal you like. The white chocolate binds everything together and creates a crisp, cohesive layer once set. You can also add glacé cherries or dried cherries for a little extra sweetness and a subtle cherry note that ties back to the main flavours of the cake.

Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.

Ultimate White Forest mousse cake with bold cherry flavour