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Strawberry mousse cake recipe

Strawberry mousse cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Berry cake
  • Strawberry cake

A crunchy biscuit base topped with a sweet, creamy mousse made with fresh strawberries makes this a delicious summer treat for the whole family. This recipe makes a 22cm (9 in) cake.


Kent, England, UK

20 people made this

IngredientsMakes: 1 (22cm) round mousse cake

  • For the base
  • 40g digestive biscuits
  • 2 tablespoons caster sugar
  • 150g butter, melted
  • For the filling
  • 400g fresh strawberries
  • juice of 1/2 lemon
  • 6 leaves gelatine
  • 2 egg whites
  • 100g caster sugar
  • 600ml double cream

MethodPrep:25min ›Extra time:8hr setting › Ready in:8hr25min

    For the base:

  1. Place the digestive biscuits into a large bowl and use the end of a rolling pin to crush into very fine pieces. Add the two tablespoons of sugar and stir in. Pour in the melted butter and stir well.
  2. While the mixture is still warm place into a greased 22cm (9 in) round baking tin. Use a cup to flatten the biscuit base down well, packing it tightly together as you go. Set aside.
  3. For the filling:

  4. Hull and halve the strawberries, then use a hand mixer to blend to a fine pulp with the juice of half a lemon.
  5. Soak six gelatine leaves in a bowl of cold water. Meanwhile, whip two egg whites with the sugar until stiffened then set aside.
  6. Whip the cream until thickened. Add the whipped egg whites and strawberry pulp and whip together well.
  7. After the gelatine has been soaked for five minutes place in a pan and warm over a very low heat until melted. Add the melted gelatine into the strawberry mixture and whip in well.
  8. Pour the mixture into the cake tin over the biscuit base. Refrigerate overnight until set.
  9. The next day, shortly before serving give the dessert a final touch by decorating with whipped cream and fresh strawberries.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Made this on the spur of the moment with some strawberries left from jam making. FABULOUS!!!!!!!!!!! you have to try this. It is so fruity and light. Whole family loves it. It is now a firm favourite which is requested over and over again.-27 Jul 2016


Strawberry Mousse Mirror Glaze Cake Recipe

1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.

2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.

3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.

4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.

5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.

6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.

7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.

8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.

9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.

10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.

11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes

12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.

13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.

14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!


Strawberry Mousse Cake

A sinfully delicious cake that combines strawberries and white chocolate and is perfect for dinner parties.

  1. Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice set aside.
  2. Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth set aside.
  3. Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree reserve remaining 1/4 cup puree.
  4. Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse refrigerate 1 hour.
  5. Make the cake: Preheat oven to 425 degrees F. Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
  6. Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
  7. Remove bowl from mixer sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
  8. Pour batter into prepared baking sheet smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack peel parchment from cake, and let cool completely.
  9. Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
  10. Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.


Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment.

Whisk flour and baking powder together in a small bowl.

With a hand mixer, cream butter and sugar together in a large bowl. Add eggs one at a time, scraping down bowl in between additions. Stir in vanilla. Mix in dry ingredients. Scrape into prepared pan and bake for 12 minutes until golden and set. Cool completely, about 30 min. Once cooled, carefully line the sides of the springform pan above the cake with acetate.

Line side of acetate-lined pan with strawberry slices (about 2 cups). Stir remaining strawberries with granulated sugar in a medium bowl.

Stir ¼ cup water and gelatin in a small bowl. Let stand 5 min. Bring remaining water to a boil in a small saucepan and boil. Stir in gelatin mixture.

Add strawberries to blender with gelatin mixture. Blend until smooth.

Beat cream and icing sugar with hand mixer in a large bowl until stiff peaks form. Gradually add strawberry mixture. Pour into prepared pan. Refrigerate until firm, about 3 hours.

Remove side and base of springform pan and place cake on serving platter. Top with additional sweetened whipped cream and strawberries, if desired. Carefully remove acetate just before serving.

This recipe is slightly different than the version that appeared on The Great Canadian Baking Show. It's been modified so it's easier to make at home.


Chocolate & Strawberry Mousse Cake

For the cake:
Preheat oven to 350 F. Grease and flour a 9″ x 13″ baking pan.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined. Pour in the boiling water, and slowly mix until smooth.

Pour batter into the baking pan. Smooth the top with an offset spatula. Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove pan from oven. Cool cake in the pan for about 10 minutes before inverting it onto a piece of clean parchment paper. Let it cool completely.

For the strawberry mousse:
In a medium sized bowl sprinkle gelatin over cold water and let it stand for 5 minutes.

Combine strawberry puree and sugar in a small saucepan. Bring to a slight boil over medium heat. Remove from heat and add gelatin mixture. Whisk to combine well. Strain the strawberry mixture into a bowl through a fine sieve. Refrigerate for 30 minutes.

Put heavy cream into a bowl and use an electric mixer to whip it until it becomes stiff. Fold 1/3 of the whipped cream into the cooled strawberry mixture. Then fold in remaining cream.

To assemble:
Cutting from a long side of the cake, slice it into three equal sized rectangles. Place one cake layer on the serving plate and spread the top with half of the strawberry mousse. Top with another cake layer and repeat the same process until you place the last cake layer on top. Use an offset spatula to smear the mousse that squeezed out between the cake layers. Refrigerate the cake while preparing the ganache.

For the ganache:
Place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Remove cake from the refrigerator. Pour ganache over the top of the cake. Use an offset spatula to gently push the ganache over the sides of the cake. Decorated with strawberries. Refrigerate until ready to serve. Before serving, sprinkle powdered sugar on top.


Strawberry mousse cake

This is a really pretty centrepiece, perfect to serve as a dessert for a summer party or special meal.

Preparation

Cooking

Skill level

Ingredients

Genoise sponge base

  • 2 medium eggs
  • 50 g caster sugar
  • 15 g unsalted butter, melted, plus extra for greasing
  • 50 g plain flour, sifted

Strawberry mousse

  • 135 g packet strawberry jelly
  • 3 tsp (15 ml) water
  • 200 g strawberries
  • 2 170 g cans evaporated milk
  • 250 g strawberries, hulled and cut in half top-to-toe (or sliced into 3 if large)
  • 50 g dark chocolate (or milk, if you prefer), chopped (see Note)
  • 5 strawberries

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Setting time: at least 2 hours.

1.First make the sponge. Heat your oven to 180°C/gas 4. Butter and base-line a 23cm springform tin.

2. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water. Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters. Take off the heat.

3. Fold the melted butter gently into the egg mousse then gently fold in the flour. Pour into the prepared tin and bake for 15–20 minutes until cooked and lightly golden. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.

4. Line the sides of the same tin with baking parchment, first snipping a line of little ‘feet’ along the base of the paper so it will fit snugly against the base. Put the sponge base back into the tin. To make the mousse, break up the jelly and put in a pan with the water. Melt gently over a low heat until smooth. Take off the heat and set aside. Purée the 200g strawberries in a blender until smooth and pass through a sieve to remove the seeds.

5. Using an electric whisk or a mixer with a whisk attachment, whisk the evaporated milk for at least 5 minutes until it is thick, bubbly and doubled in volume. Gently fold in the liquid jelly, then fold in the strawberry purée.

6. Arrange the strawberry slices around the edge of the lined tin, cut side against the tin. Scatter any extra strawberries over the sponge.

7. Pour the strawberry mousse into the tin, levelling the top. It doesn’t matter if the mousse doesn’t quite cover the strawberries. Place in the fridge for at least 2 hours to set.

8. To decorate (see Note), melt the chocolate in a bowl over a pan of simmering water. Dip a few strawberries in the melted chocolate and leave to set.

9. Pour the remaining chocolate into a paper piping bag. Snip the end off the piping bag and drizzle lines of chocolate over the top of the mousse. Place the chocolate dipped strawberries in the centre and serve.

• In Paul Holly wood’s Pies and Puds, Paul decorates his cake with strawberries and flowers made by a guest, cake maker and decorator Peggy Porchen, as shown above.


CBC Best Recipes Ever

This bright and beautiful dessert contains sponge, mousse and strawberries.

On the finale of The Great Canadian Baking Show, winner Sabrina Degni made her mini-mousse cakes with special individual moulds. We've modified this recipe into a single cake, so it's easier to make at home &mdash but the flavours remain the same.

Bruno praised Sabrina's presentation, saying, "Placing the fruit along the edge gave it a beautiful design."

Ingredients

Cake:
1/2 cup flour
1/2 tsp baking powder
1/2 cup butter, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla

Strawberry Mousse:
5 cups sliced strawberries, divided
2 tablespoons granulated sugar
1 cup water, divided
2 7-gram pouches gelatin
1 1/2 cups 35% cream
1/4 cup icing sugar

Preparation

Preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment.

Whisk flour and baking powder together in a small bowl.

With a hand mixer, cream butter and sugar together in a large bowl. Add eggs one at a time, scraping down bowl in between additions. Stir in vanilla. Mix in dry ingredients. Scrape into prepared pan and bake for 12 minutes until golden and set. Cool completely, about 30 min. Once cooled, carefully line the sides of the springform pan above the cake with acetate.

Strawberry Mousse

Line side of acetate-lined pan with strawberry slices (about 2 cups). Stir remaining strawberries with granulated sugar in a medium bowl.

Stir 1/4 cup water and gelatin in a small bowl. Let stand 5 min. Bring remaining water to a boil in a small saucepan and boil. Stir in gelatin mixture.

Add strawberries to blender with gelatin mixture. Blend until smooth.

Beat cream and icing sugar with hand mixer in a large bowl until stiff peaks form. Gradually add strawberry mixture. Pour into prepared pan. Refrigerate until firm, about 3 hours.

Remove side and base of springform pan and place cake on serving platter. Top with additional sweetened whipped cream and strawberries, if desired. Carefully remove acetate just before serving.

This recipe is slightly different than the version that appeared on The Great Canadian Baking Show. It's been modified so it's easier to make at home.


Neapolitan Mousse Cake (recipe)

Posted March 17, 2017 by Thao Dan & filed under Layer cakes, Mousse - Cheesecake, Nobake desserts.

  • Prep Time
    2h
  • Cook Time
    1h
  • Yield
    8 - 10 servings
  • Difficulty

Nothing said fun party and extravaganza like a tri-colour layer cake: why settle for only one, or two layers of colours and flavours when you can have 3 all at once? Today’s show-stopper cake is the Neapolitan Mousse Cake , inspired by the tri-colour Neapolitan ice cream, with its signature chocolate-vanilla-strawberry flavour combination.

Neapolitan ice cream takes its name from the city of Naples in Italy, and the ice cream has three layers because it resembles the tri-colour Italian flag. The reason why chocolate-vanilla-strawberry is the most popular trio is because they were some of the most accessible ingredients when this ice cream was brought over to the US by Italian immigrants, but I have seen other interesting variations like chocolate-vanilla-raspberry, or pistachio-vanilla-cherry.

My friends and I love Neapolitan ice cream at our sleepover parties, because we are all indecisive girls who like a variety of ice cream flavours, altogether in one box. In addition, the light and airy texture of mousse cake is the perfect end to a fairly scrumptious dinner party, therefore, I decided to make Neapolitan Mousse Cake for this special occasion. I usually prepare this cake a day in advance, give it ample time to set and chill in the fridge, before bringing it out and wowing everyone at the end of the party. Although this cake has 6 layers in total, the mousse layers are incredibly easy to put together, and I’m resorting to the versatile store-bought Italian sponge fingers as the base of this mousse.

The main ingredients in a mousse is double cream, which is whipped to soft peak before being folded with other ingredients. Normally, if you’re only making mousse to be served in individual portions, you don’t need to add gelatine, as the mousse will set nicely in the fridge. However, because we are making quite a tall cake today, using gelatine is essential in helping the mousse set properly and firmly support all the layers. I prefer to use gelatine leaves to powder, because the powder can have quite a pungent smell sometimes. If you’re a vegetarian, you can of course substitute the gelatine with vege-gel, and be sure to follow the packet’s instruction on the recommended vege-gel powder : liquid ratio.

EQUIPMENT : 1 16 cm wide, 9-10 cm high mousse ring, or cake tin with removable bottom

INGREDIENTS

A. Chocolate Mousse

  • 4 gram gelatine leaves or powder
  • 20 ml cold water – to soak the gelatine
  • 90 gram chocolate (minimum 45 – 55% cocoa butter)
  • 60 gram (57 ml) whipping cream or double cream– to melt the chocolate
  • 125 gram (121 ml) whipping cream or double cream (30 – 40% fat) – for whipping

B. Strawberry mousse

  • 4 gram gelatine leavesor powder
  • 20 ml cold water – to soak the gelatine
  • 180 gram strawberries
  • 40 gram sugar
  • 10 ml lemon juice (optional)
  • 125 gram (121 ml) whipping cream or double cream (30 – 40% fat)

C. Vanilla custard mousse

  • 4 gram gelatine leaves or powder
  • 20 ml cold water – to soak the gelatine
  • 1 egg yolk (18 – 20 grams)
  • 25 gram sugar
  • 10 gram corn starch or all-purpose flour
  • 125 gram (ml) whole milk – warm
  • ½ tsp vanilla extract (optional)
  • 110 gram whipping cream or double cream (30 – 40% fat)

D. Mousse Base

VIDEO INSTRUCTION

A detailed recipe with all the specific notes is available on my YouTube Channel (Savoury Days Kitchen) in both English and Vietnamese (select your preferred language by clicking CC > Setting > Language). You guys can check it out at this link or the video right below.

PRINTABLE RECIPE

This Neapolitan consists of 3 layers of mousse, with 3 layers of soaked lady fingers as the base for each mousse layer. The most time efficient way to make this cake is to make the chocolate and the strawberry mousse first, and the vanilla custard mousse afterwards. If you would like to decorate the top of the cake with fresh fruits, this should be done just before serving to ensure the fruits look and taste the best.

1. Line the bottom of the cake tin with greaseproof paper so that you can remove the cake more easily later. The cake looks much nicer with a height, so be sure to get a tin with a high side and a 15 – 16 cm wide bottom.

2. Shave off the sugar on the lady fingers. Some sugar granules don’t ‘mingle’ with the rest of the cake, so I usually get rid of the sugar altogether to make sure that the texture of my mousse cake is completely smooth. However, this is completely optional.

3. Soak the gelatine in part A + B in cold water. Gelatine needs to be soaked for about 10 – 15 minutes to soften before being used.

4. Wash the strawberries and remove the stem. You can also use frozen strawberries if not in season. In a blender, add strawberries with sugar and lemon juice and blend until smooth. The lemon juice helps keep the red colour of the strawberries more vibrant.

5. Pour the strawberry puree into a saucepan. Put the pan on high heat and stir continuously until the puree starts boiling. Turn off the heat and pour one portion of the soaked gelatine into the saucepan, stir to dissolve the gelatine. Pour the strawberry puree into a bowl and leave to cool at room temperature.

* Note: the strawberry puree should be left to cool at room temperature and NOT in the fridge, because the puree can set into jelly in colder temperature.

6. In a bowl, add the chocolate with 60 gram double cream. Place the bowl with the chocolate over a small pot with a little bit of boiling water, stir gradually to melt the chocolate. Make sure the bottom of the bowl doesn’t touch the water, to avoid scorching the chocolate.

7. Remove the bowl of chocolate from the heat. Place the bowl with the other portion of soaked gelatine into the small pot, stir continuously to dissolve the gelatine. Take the melted gelatine out of the pot and leave to cool at room temperature

8. When the strawberry puree and the melted chocolate is almost cooled to room temperature, start whipping the cream. Pour the cream in both part A + B (250 grams in total) into a large bowl and whip until soft peak. I usually leave the cream in the fridge and take it out just before whipping, since cold cream reaches soft peak faster.

9. Making the chocolate mousse:

  • Add the gelatine in (7) into the melted chocolate.
  • Then, add half of the whipped cream into the melted chocolate. Fold the mixture gently until all the ingredients are smooth and incorporated.
  • The melted chocolate should be roughly at room temperature before being mixed with the whipped cream, otherwise the chocolate might solidify in the cold cream.

10. Soak the ladyfingers for 1 – 2 second per side into the milk. The ladyfingers soak up liquid pretty quickly so if you leave them for longer, they may start to disintegrate. Lay the soaked ladyfingers to cover the bottom of the tin – I usually leave a bit of room by the side of the cake not covered by the ladyfingers, so that the mousse will fill up those spaces, which results in a more eye-appealing cake. Pour the chocolate mousse into the tin, and leave the tin in the fridge to help the surface of the first mousse layer set.

11. Make the strawberry mousse while waiting for the chocolate mousse to set. Similar to making the chocolate mousse, pour the cooled strawberry puree in (5) into the rest of the whipped cream, and fold until the mixture is smooth and incorporated.

12. Take the tin out of the fridge, soak the ladyfingers and arrange them on top of the chocolate mousse. Pour the strawberry mousse into the tin. Be gentle while pouring the strawberry mousse, as the chocolate mousse has not yet set completely, and thus may collapse if you pour the next layer in too vigorously.

Leave the tin in the fridge until both layers are set. Meanwhile, prepare the vanilla custard mousse

13. Soak the gelatine in part C.

14. Add the egg yolks and sugar into a saucepan, beat until the egg yolks turn pale yellow. Sieve the flour into the pot and whisk well.

15. Gradually pour the warm milk (you can heat the milk either in the microwave or on the stove) into the beaten egg mixture and keep stirring until all the ingredients are incorporated.

16. Put the saucepan with the custard mixture on medium heat, and stir continuously. Once the mixture starts to thicken, and no longer has the taste of raw flour and eggs, remove from the heat. Immediately, pour the soaked gelatine into the custard and stir to dissolve the gelatine. Pour the custard through a sieve to remove any lumps. Place a piece of cling film directly on top of the custard to prevent a skin from forming, and leave the custard to cool at room temperature.

17. When the custard is cooled, whip the cream in part C till soft peak. Pour the custard into the whipped cream and fold gently until incorporated.

Finally, take the tin out of the fridge, cover the top with soaked lady fingers and pour the custard mousse in. Leave the tin in the fridge for 2 – 4 hours until set completely.

18. Take the cake out of the tin. You can use a thin hot blade (dipped into hot water for about 1 minute) to run along the side of the cake, or use a hairdryer to gently heat the side of the tin for 30 – 40 seconds. The heat will melt the gelatine and the mousse cake will then separate from the tin. However, don’t blow dry the tin for too long, otherwise the layers may start melting and the mousse layers seeping into each other.

19. To decorate, you can top the cake with fresh strawberries or other fresh fruits, chocolate or whipped cream, or whatever your heart desires. The cake needs to be stored in the fridge, and best served fresh or within 2 days.


Directions

For Cake: Cream butter and sugar until fluffy, then add eggs and vanilla and blend smooth.

Mix flour and baking powder and add alternating with milk. Beat whites until stiff but not dry and fold into mixture.

Divide mixture into three 10 inch greased and floured cake pans. Bake in a 375 degrees F oven for about 20 minutes or until done. Cool in pan for 10 minutes and remove to rack to cool.

For Glaze: Heat sugar and liquor to a boil and remove from heat.

For Mousse: Puree 2 cups of strawberries and blend in powder sugar. Dissolve gelatin in lemon juice. Heat puree with gelatin and lemon juice until gelatin is dissolved. Remove from heat to cool.

Whip cream to soft peaks and fold into cooled puree. Beat whites stiff and not dry and blend into puree mixture.

For Assembly: Brush tops of cake layers with some of the cooled glaze. Place a layer on serving plate and spread with some mousse. Add on some slice strawberries in a single layer.

Place on the second layer, spread on some mousse, and add on some strawberries.


Strawberry Mousse

This strawberry mousse is a versatile and elegant dessert. Serve on its own in a tall wine or martini glass garnished with a whole strawberry and mint leaves. Make or buy some mini chocolate cups and fill with some of the mousse and your companions will think you slaved over them the whole day.

It can also be used as a cake filling. Make a beautiful torte by cutting up some chocolate or yellow cake in half and sandwich the strawberry mousse in between the cake layers. One tip though when using this as a filling, make sure that the mousse had set before using it. If you use it too soon, the mousse might be too soft and might not be able to support the cake layers.

Strawberry Mousse Recipe

INGREDIENTS

2 cups fresh strawberries, hulled and cut in half
1 tbsp. (1 pack) unflavored gelatin
1/3 cup cold water
3/4 cup granulated sugar
1 tbsp. lemon juice
2 cups 35% or heavy cream, chilled

Puree the strawberries in the food processor. Strain if desired. (I personally like the mousse with seeds.) Add sugar and lemon juice.

Sprinkle gelatin over the cold water to let it bloom for five minutes. Place in the double boiler (baine marie) over boiling water. Melt the gelatin. Take the gelatin out of the heat once melted. It will loose it's binding properties if left in high heat.

Stir the gelatin into the strawberry puree and let cool until a bit thick.

Whip the heavy cream until medium stiff peaks form.

Gently fold the whipped cream into the puree with a rubber spatula until well incorporated.

Spoon into serving dish or use as cake filling.

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