Strawberry Mousse Cake

Recipe by Dreamgoddess
READY IN: 25mins




  • 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.