Hazelnut White Chocolate Mousse Cake Recipe | The Cook's Cook

Ingredients

• One white boxed cake mix
• 59 ml (1/4 cup) lightly toasted hazelnuts
• Vegetable oil, for greasing pan
• 237 ml (1 cup) lightly toasted hazelnuts
• 2.5 ml (1/2 teaspoon) cinnamon
• 59 ml (1/4 cup) brown sugar
• 15 ml (1 tablespoon) cream or milk
• 113 grams (4 ounces) butter
• 340 grams (12 ounces) high quality white chocolate
• 2 eggs
• 355 ml (1 1/2 cups) heavy whipping cream
• 118 ml (1/2 cup) sugar
• 15 ml (1 tablespoon) ground nutmeg
• 350 grams (12.25 ounces) white chocolate
• 150 grams (5.25 ounces/about 1/2 cup) water
• 300 grams (11.5 ounces/about 1 1/2 cups) sugar
• 200 grams (7 ounces/about 2/3 cups) condensed milk
• 15 ml (1 tablespoon) vanilla extract
• 19 grams (.7 ounce) powdered gelatin
• Food dye for color (optional)