Strawberry mousse cake

Strawberry Mousse Cake - A Sweet Indulgence

Preparation time: 30 minutes
Baking time: 25-30 minutes
Cooling time: 2-3 hours
Servings: 12

Who doesn’t love a strawberry mousse cake? This recipe is perfect for any occasion, whether it's an anniversary, a birthday party, or simply a quiet evening at home. Combining a fluffy sponge cake with creamy strawberry mousse and a decadent glaze, this cake is sure to be the star of the table. Let’s get started!

Ingredients

For the sponge cake:
- 9 eggs
- 9 tablespoons of sugar
- 45 g melted butter
- 6 tablespoons of milk
- 12 tablespoons of flour
- 3 teaspoons of baking powder

For the strawberry mousse:
- 350 ml heavy cream
- 300 g frozen strawberries
- 4 sheets of gelatin (7 g)
- 3 tablespoons of sugar

For the syrup:
- 1 cup of water
- 2 tablespoons of powdered sugar
- Lemon zest strips

For the glaze:
- 150 ml heavy cream
- 120 g white chocolate
- Truffles for decoration
- Chocolate balls for decoration
- Orange slices for decoration

Preparation

Step 1: Thawing the strawberries

Start by thawing the frozen strawberries. This step is essential as the strawberry puree will add an intense and fresh flavor to our mousse. You can let the strawberries thaw at room temperature or microwave them for a few seconds, but be careful not to overheat them.

Step 2: Preparing the sponge cake

Choose your sponge cake method: Personally, I prefer to bake the layers separately, but if you want to save time, you can bake one whole cake and then cut it into layers.

1. In a large bowl, beat the 3 egg whites with a pinch of salt until stiff peaks form. This is the secret to a fluffy cake!
2. In another bowl, whisk the 3 egg yolks with 3 tablespoons of sugar, 45 g of melted butter, and 6 tablespoons of milk. Mix well until you have a smooth mixture.
3. Add 12 tablespoons of flour and 3 teaspoons of baking powder to the yolk mixture, mixing gently.

4. Carefully fold in the beaten egg whites using a silicone spatula to maintain the air in the mixture.

5. Line a 26 cm round baking pan with parchment paper. Pour the batter into the pan and bake in a preheated oven at 180°C for 10-12 minutes, or until the cake is golden and springs back when touched.

6. After baking, remove the cake from the oven and let it cool completely on a wire rack.

Step 3: Preparing the strawberry mousse

1. Soak the gelatin sheets in cold water for 10 minutes.
2. Next, turn the thawed strawberries into a puree. Use a blender to achieve a smooth texture.
3. Place the strawberry puree in a saucepan, add 3 tablespoons of sugar, and heat over low heat, stirring until the sugar completely dissolves.

4. Once the mixture is warm (but not hot), remove it from the heat and add the gelatin sheets, stirring well until fully dissolved. Let the puree cool slightly.

5. In another bowl, whip the heavy cream until it becomes firm. Add the strawberry puree, gently folding with a spatula to avoid losing air.

Step 4: Preparing the syrup

1. In a small saucepan, combine 1 cup of water, 2 tablespoons of powdered sugar, and lemon zest strips. Bring to a boil for 5 minutes and let cool before using.

Step 5: Assembling the cake

1. In the pan where you baked the sponge cake, place the first layer of cake. Generously soak it with the prepared syrup.
2. Add half of the strawberry mousse, then place another layer of cake on top. Soak this layer as well, then add the remaining mousse. Finish with the last layer of cake, soaking it too.
3. Cover the cake with plastic wrap and refrigerate for 2-3 hours, or until the mousse has set.

Step 6: Preparing the glaze

1. In a stainless steel bowl, place the heavy cream and broken pieces of white chocolate. Set the bowl over a double boiler, stirring constantly until the chocolate melts and combines with the cream. Let it cool slightly.
2. Once the cake has set, remove it from the refrigerator and place it on a serving platter. Pour the white chocolate glaze over the top, allowing it to drip down the sides.

Step 7: Decorating

1. Decorate the cake with truffles, chocolate balls, and orange slices for an elegant and attractive appearance.

Practical tip

If you want to add an even more intense fruit flavor, you can use some peaches or mango alongside the strawberries for the mousse. Also, feel free to experiment with different types of chocolate for the glaze – dark chocolate provides an interesting contrast, while milk chocolate adds extra sweetness.

Nutritional information

Each serving of strawberry mousse cake contains approximately 350 calories, offering a balanced combination of carbohydrates, healthy fats, and proteins due to the ingredients used. Strawberries provide a substantial amount of vitamin C and antioxidants, while the cream and chocolate contribute to a decadent yet flavorful experience.

Frequently asked questions

Can I use fresh strawberries instead of frozen ones?
Yes, fresh strawberries can be used, but make sure they are ripe for a delicious puree.

How can I store the cake for longer?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days. You can freeze the sponge and mousse separately, and then assemble them when you wish.

What can I serve with the cake?
This cake pairs perfectly with a glass of sweet white wine or fresh lemonade. Additionally, a scoop of vanilla ice cream will add a refreshing touch!

Personal note

The strawberry mousse cake is a recipe that always reminds me of summer days spent with family and friends when fresh fruits are at their peak. It’s a recipe that brings joy and always turns into an unforgettable experience. So, don’t hesitate to make it and enjoy every bite! Enjoy!

 Ingredients: For the base: 9 eggs, 9 tablespoons of sugar, 45 g of butter, 6 tablespoons of milk, 12 tablespoons of flour, 3 teaspoons of baking powder. Strawberry mousse: 350 ml of liquid cream, 300 g of frozen strawberries, 4 sheets of gelatin (7 g in total), 3 tablespoons of sugar. For soaking: 1 cup of water, 2 tablespoons of powdered sugar, lemon zest. For the glaze: 150 ml of liquid cream, 120 g of white chocolate, truffles for decoration, chocolate balls for decoration, orange slices for decoration.