Now that strawberries are in season, I am pleased to introduce you to one of my favorite cakes. Say hello to my Strawberry Mouse Cake!
Strawberry Mousse Cake
Now that strawberries are in season, I am pleased to introduce you to one of my favorite cakes. Say hello to my Strawberry Mouse Cake!
Ingredients
SPONGE CAKE:
- 1 1/4 cup or 290 mL flour
- 4 eggs
- 2 tablespoons or 32 mL milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons or 32 mL vegetable oil
STRAWBERRY MOUSSE:
- 1/2 lb or 200g fresh strawberries
- 1 egg yolk
- 3-4 tablespoons sugar (may want to add more if you like your cakes real sweet)
- 1 teaspoon vanilla extract
- 6 3/4 tablespoons mL milk
- 2.5 teaspoons unflavored gelatin
- 1 cup whipping cream
- 1/2 lb or 150g fresh strawberries sliced in half
Instructions
SPONGE CAKE:
- Prepare ingredients:
- - add sugar and salt together.
- - add milk, oil, and vanilla together.
- - sift the flour.
- Add the sugar+salt into the eggs and blend with an electric mixer immediately.
- Blend until the egg mixture becomes foamy and tripled in size (around 5 minutes).
- Add in the flour and mix well.
- Pour some of the mixture into the milk+oil and stir until well blended.
- Pour it back into the original cake mixture and use your spatula to fold until well blended.
- Pour into a cake mold and bake for 35 minutes at 355 F or 180 C (Gas 4).
STRAWBERRY MOUSSE:
- Blend and puree fresh strawberries.
- In a saucepan, mix the sugar, egg yolk, and vanilla.
- Pour the strawberry puree (around 150 mL) into the egg mixture. Mix well.
- In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together.
- Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
- Whip the cream until stiff peaks form. Pour it into the strawberry mixture.
- Fold until blended thoroughly.
- Place the 1st layer of sponge cake in the center of the mold and arrange sliced strawberries on top. Pour in the mousse until strawberries are covered.
- Place the 2nd layer of sponge cake in the center and cover it with more mousse. Refrigerate until set (4 hours). Decorate and serve.
