White Cake with Raspberry Mousseline and Marzipan

This was absolutely amazing! The white cake was like a boxed white cake, but better. This type of white cake is call a high-ratio cake, because of the high ratio of sugar and fat in it. So I think you can imagine why this is so good and sweet and moist. The mousseline was really incredible too. It's a raspberry puree based pastry cream that, once cooled, is whipped with lots of butter to make it light and fluffy. The whole thing was coated in a very thin layer of buttercream (so that the marzipan will stick) and then topped with marzipan (which we made ourselves.) The flavors of the white cake, the raspberry, and the almond worked wonderfully together. Plus it's pretty! This may be my favorite cake that we have made.