Strawberry mousse cake
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This strawberry mousse cake recipe is perfect for special occasions like birthdays or any other celebration that calls for a memorable dessert.

STRAWBERRY MOUSSE CAKE

Difficulty: Medium
Prep time

1

hour 

5

minutes
Baking time

25

minutes
Baking form

21-23

cm
Total time

1

hour 

30

minutes

Elevated strawberry cake, light and delicate.

Ingredients

  • Sponge cake:
  • Eggs 3 pieces

  • Sugar 130 grams

  • Wheat flour 125 grams

  • Strawberry mousse:
  • Strawberries 350 grams

  • Mascarpone 500 grams

  • Heavy cream (30%) 450 ml

  • Sugar 100 grams

  • Powdered sugar 100 grams

  • Gelatin (not quick one) 15 grams

  • Decoration:
  • Heavy cream (min 30%) 50 ml

  • Powdered sugar 15 grams

  • Strawberry 200 grams

Directions

  • Sponge cake:
  • Whip the whites to soft peaks, gradually adding sugar.
  • Gradually add the yolks, without stopping beating.
  • Turn off the mixer. Gradually sift flour over the bowl with the egg mixture and gently, with upward movements, knead the dough.
  • Transfer the dough to a baking form and place it in a preheated 200 degrees oven for 20-25 minutes. Do not open the door during baking!
  • Let the finished sponge cake cool and cut it in half lengthwise into 2 thin layers.
  • Mousse:
  • Grind the strawberries for the mousse with a blender and mix with sugar.
  • Knead the mascarpone with a rubber spatula, then mix with the berry puree (not beating).
  • Soak the gelatin in cold water according to the instructions.
  • Dissolve gelatin in 50 ml of boiled cream. Let the mix stand for 5 minutes, then add 2-3 tbsp. of cheese mixture and stir.
  • Pour the resulting mixture to the rest of the mass and mix thoroughly.
  • Whip the rest of the cream with powdered sugar.
  • Carefully combine with the cheese and berry mixture.
  • Layering:
  • Make a ring out of a sheet of parchment folded in half lengthwise, matching the diameter of the mold.
  • Insert it and put one cake part on the bottom.
  • Pour the mousse on top.
  • Cover with the remaining cake and push it into the mousse.
  • Leave the cake in the fridge overnight, at least 5 hours.
  • When the cake has set, remove the rim of the cake tin and the ring of parchment.
  • Decoration:
  • Whip 50 ml of cream and powder and spread on the top of the cake. Decorate with sliced strawberries.

Tips & Tricks

  • Never beat mascarpone cheese! Use spatula to carefully mix it with other ingredients.
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