Strawberry Mousse Cake
photo by Belloo
- Ready In:
- 25mins
- Ingredients:
- 20
- Serves:
-
10
ingredients
-
Sponge Cake
- 3 eggs, separated
- 1 pinch cream of tartar
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon lemon, rind of, grated
- 1 teaspoon vanilla
- 1⁄2 cup all-purpose flour
- 1 pinch salt
-
Strawberry Yogurt Mousse
- 1.5 (1/4 ounce) envelopes unflavored gelatin
- 1⁄4 cup water, cold
- 2 cups strawberries
- 1⁄3 cup granulated sugar
- 2 tablespoons lemon juice
- 1⁄2 cup plain yogurt
- 1⁄2 cup whipping cream
-
Syrup
- 3 tablespoons water
- 3 tablespoons granulated sugar
- 2 tablespoons strawberry jam or 2 tablespoons kirsch liqueur
-
Cream Frosting and Garnish
- 2 cups strawberries
- 1 1⁄2 cups whipping cream
- 2 tablespoons granulated sugar
directions
- CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
- In a large bowl beat whites and cream of tartar to soft peaks.
- Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
- In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
- Scrape yolks over whites, add lemon rind and vanilla and fold together.
- Sift flour and salt over batter, folding in gently but thoroughly.
- Transfer to prepared pan.
- Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
- Let cool in pan on wire rack.
- If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
- MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
- Rinse, hull and puree berries.
- In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
- Remove from heat.
- Warm softened gelatin over low heat until clear and syrupy.
- Stir into strawberry mixture.
- Transfer to a large bowl and chill to consistency of raw egg white.
- Whisk in the yogurt.
- Whip cream until form; fold into mousse and return to fridge.
- SYRUP: In a small saucepan bring water and sugar to a boil.
- Remove from heat, cool and stir in liqueur.
- ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
- Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
- Drizzle half the syrup evenly over the cut side of each of the 2 halves.
- Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
- Set remaining layer, cut side over mousse, pressing gently.
- Cover and chill thoroughly, overnight if possible.
- Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
- CREAM FROSTING AND GARNISH: Rinse and hull berries.
- Slice thinly.
- Whip cream until it's stiff and firm.
- Sweeten with sugar and spread evenly over top and sides of cake.
- Arrange berry slices in circle around the top and bottom edges of the cake.
- Refrigerate until serving time, which should be within the following hour or two.
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Reviews
-
I made this recipe for a Mother's Day brunch dessert. It was a real hit! The pieces of cake look lovely when they are cut, with the strawberry mousse between the layers of cake. I used powdered sugar instead of granulated sugar in the whipped cream for the frosting and added 1 teaspoon vanilla. The recipe is fairly labor intensive and probably not for beginner cooks, but well worth the effort.
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I have been making this cake for special occasions for a few years now. It is really fantastic! I have made it a bit lower fat by replacing the whip cream in the mousse with low fat vanilla yogurt. In the frosting I use low fat cream cheese with coconut in it and about 1 cup of powdered sugar, per package of cream cheese. I also put fresh strawberries on the cake before I layer in the mousse and on top. It adds a nice touch. This cake is a visually beautiful cake as well as delish!
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Tweaks
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I made this recipe for a Mother's Day brunch dessert. It was a real hit! The pieces of cake look lovely when they are cut, with the strawberry mousse between the layers of cake. I used powdered sugar instead of granulated sugar in the whipped cream for the frosting and added 1 teaspoon vanilla. The recipe is fairly labor intensive and probably not for beginner cooks, but well worth the effort.
RECIPE SUBMITTED BY
Dreamgoddess
United States