Strawberry mousse cake

Strawberry Mousse Cake - A Sweet Treat for the Soul

If you’re looking for a dessert that combines the delicacy of strawberry mousse with a fluffy base and a glossy glaze, then the strawberry mousse cake is the perfect choice. This recipe is not only an explosion of flavors but also offers a stunning visual experience, making it ideal for any special occasion. You can also enjoy it alongside a cup of tea or coffee, turning each slice into a moment of indulgence.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour (plus cooling time)
Servings: 12

Ingredients

For the base:
- 6 eggs
- 250 g sugar
- 300 g flour
- 10 tablespoons cold water
- 1 packet vanilla sugar
- Zest of half a lemon
- A pinch of salt

For soaking:
- Juice from 1 orange

For the strawberry mousse:
- 700 g strawberries (for mousse and glaze)
- 500 g strawberries (for decoration)
- 300 ml heavy cream
- 3-4 tablespoons granulated sugar (or to taste)
- 200 g white chocolate
- 2 packets finely ground gelatin (2x10 g) or 12 gelatin sheets
- Optional: 2 tablespoons powdered sugar for whipped cream (or to taste)
- 1-2 packets vanilla sugar

For the strawberry jelly glaze:
- 200 g strawberries (from the 700 g mentioned for mousse)
- 1 tablespoon sugar
- 50 ml water
- 5 g finely ground gelatin (1/2 packet)

For decoration (optional):
- 8-10 strawberries
- 50 g white chocolate
- 1 tablespoon liquid cream
- Mint leaves

Step by Step

1. Preparing the base

Start by separating the eggs. Beat the yolks with a pinch of salt, gradually adding 200 g of sugar. Whisk them well with a mixer until they lighten in color and double in volume. Add a tablespoon of cold water, mixing well after each addition.

Sift the flour and gradually sprinkle it over the yolk mixture, mixing on low speed to achieve a smooth batter. In a separate bowl, beat the egg whites with a pinch of salt, adding the remaining sugar (about 2 tablespoons) mixed with vanilla sugar. Continue beating until you achieve a glossy, stiff meringue.

Preheat the oven to 175 °C. Add the lemon zest to the yolk mixture and, using a spatula, fold in the egg whites in two batches, mixing gently until combined. You will get a thick and consistent batter.

Pour the batter into a baking pan lined with parchment paper (size 20cm x 30cm) and level it evenly. Bake for 30 minutes or until the base is lightly browned and pulls away from the edges. Let it cool in the pan or on a wire rack.

2. Preparing the strawberry mousse

Wash the strawberries thoroughly and remove their stems. Place them in a blender with the granulated sugar. Let them sit for 10-15 minutes, then strain the syrup formed. Using the blender, puree the strawberries. Set aside a portion of the puree (about 200 ml).

Put the remaining puree in a saucepan over heat for 6-7 minutes, until the sugar melts and the strawberry aroma intensifies. Soak the gelatin in water according to the instructions on the packet, using 5-6 tablespoons of water. Once it has bloomed, liquefy the gelatin in a water bath.

Add the liquefied gelatin to the warm strawberry puree and mix well. Allow it to cool. In another bowl, melt the white chocolate in a water bath and let it cool covered with plastic wrap.

Whip the cream with the vanilla sugar and, if desired, with powdered sugar. Mix a few tablespoons of melted chocolate with the whipped cream, then add the remaining chocolate and combine.

Gently fold the cooled strawberry puree into the whipped cream using a spatula. Your strawberry mousse is ready! Chill it until you prepare the base.

3. Preparing the strawberry jelly glaze

Once the cake has been assembled and chilled for at least an hour, you can prepare the glaze. Mix the syrup obtained from the strawberries with 50 ml of water and strain it to obtain a clear syrup. Add a tablespoon of sugar and boil for 2-3 minutes.

Soak the gelatin in water according to the instructions on the packet, then liquefy it in a water bath. When the sugar has melted, add the liquefied gelatin to the strawberry syrup and mix well. Let it cool to room temperature.

4. Assembling the cake

Clean and wash the 500 g of strawberries for decoration, cutting them in half. Cut the cooled base into two equal parts. Place the bottom half of the base on a serving platter and soak it with half of the orange juice.

Spread half of the strawberry mousse over the base, place the halved strawberries, then add the remaining mousse and level it. Cover with the other half of the base, pressing gently. Soak the top base with the orange juice.

Refrigerate the cake for at least an hour. After an hour, pour the cooled strawberry jelly glaze evenly over the cake, starting from the center.

As the cake sits in the fridge until the glaze sets, I recommend preparing it a day in advance to allow the flavors to blend perfectly.

5. Decorating the cake

Once the jelly has set, you can cut the cake with a thin, sharp knife. Optionally, decorate each piece with melted white chocolate, a few mint leaves, and strawberries for a sophisticated look.

Useful Tips

- Flour: Use good quality flour to achieve a fluffy base.
- Sugar: You can adjust the amount of sugar in the mousse according to the sweetness of the strawberries.
- Gelatin: Ensure that the gelatin is well liquefied before adding it to the mixtures to avoid lumps.
- Serving: This cake pairs perfectly with fruit tea or fresh lemonade.

Nutritional Benefits

Strawberries are rich in vitamin C, antioxidants, and fiber, making them excellent for skin health and the immune system. White chocolate adds a boost of calcium, while heavy cream provides energy.

Frequently Asked Questions

- Can I use other types of fruit for the mousse?
Yes, you can replace strawberries with raspberries, blueberries, or peaches, adjusting your recipe according to your preferences.

- How can I improve the texture of the base?
Make sure not to overmix the batter after incorporating the egg whites to maintain airiness.

- How long can this cake be kept?
The cake can be stored in the refrigerator for 2-3 days, but it is recommended to consume it the day after preparation to enjoy its freshness.

The strawberry mousse cake is not just a treat but also a culinary experience that brings joy and smiles to the faces of your loved ones. I invite you to make it and enjoy the magic of strawberries!

 Ingredients: For the BASE: 6 eggs, 250 g sugar, 300 g flour, 10 tablespoons cold water, 1 packet vanilla sugar, grated zest of half a lemon, a pinch of salt. For the SYRUP: juice of 1 freshly squeezed orange. For the FILLING AND STRAWBERRY MOUSSE: 700 g strawberries (for mousse and glaze) + 500 g strawberries for cutting (set aside a few for decoration), 300 ml whipped cream, 3-4 tablespoons granulated sugar (or to taste), 200 g white chocolate, 2 packets of finely ground gelatin (2x10 g) or 12 sheets of gelatin (2 packages), optional 2 tablespoons powdered sugar for whipped cream (or to taste), 1-2 packets vanilla sugar. For the STRAWBERRY JELLY GLAZE: 200 g strawberries (from the 700 g mentioned for mousse), 1 tablespoon sugar, 50 ml water, 5 g finely ground gelatin (1/2 packet). For DECORATION (optional): 8-10 strawberries, 50 g white chocolate, 1 tablespoon liquid cream, mint leaves.