Strawberry mousse cake

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Serving a strawberry mousse cake makes you wow everybody who sees it. This is an absolutely delicious torte which consists of my vegetable oil cake dough, layered with strawberries, covered with a strawberry yoghurt mousse cream and topped with a strawberry puree. You will have to be patient eating this cake because it will have to rest over night. This cake is perfect for birthdays, for strawberry lovers or for any summer occasions.

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This is what you will need:

Vegetable oil cake dough:

  • 1/8l water
  • 1/8l vegetable oil
  • 4 eggs
  • 200g sugar
  • 250g flour
  • 1 tsp. baking powder
  • 1 tbs. vanilla sugar

Seperate eggs. Beat egg whites until stiff in one bowl. Mix together sugar and egg yolks in another bowl. Add vegetable oil and water after eachother. Gently fold in eggwhites and flour. Pour into greased cake tin and bake until golden brown for around 45 minutes (oven temperature 175°C).

Strawberry mousse cream:

    • 230g plain yogurt
    • 80 granulated sugar
    • 3 sheets gelatin
    • 250g  strawberries, pureed
    • 290 ml heavy cream
    • strawberries, sliced, for garnish

In a medium bowl, whisk together yogurt and sugar. Set aside.

Fill a small bowl with  cold water to bloom gelatin for 3-5 minutes. Squeeze out water from gelatin. Place soft gelatin sheets into strawberry puree in a small saucepan. Heat until melted.  Let cool slightly.

Add sugar yogurt mixture to cooled strawberry puree. Mix until combined.

In another bowl, whip heavy cream to soft peaks. Fold in whipped cream to the strawberry yogurt mixture using a whisk or spatula.

Arrange sliced strawberries around the perimeter of cake ring on top of cake dough. Pour strawberry yogurt mousse over cake dough and strawberries into cake ring.  Place in refrigerator to chill for 3 hours. Then prepare jelly puree glaze.

Strawberry puree glaze:

  • 2 sheets gelatin
  • 60ml water
  • 60g  strawberry puree
  • 30g granulated sugar

In a bowl of cold water, bloom gelatin sheets for 3-5 minutes. Squeeze out.

Place  gelatin in a small bowl of 60ml water with strawberry puree and sugar in a small sauce pan.  Heat until gelatin has melted.  Let cool to room temperature.

Take out chilled mousse cake and pour room temperature jelly glaze over cake.  Return to fridge to let jelly glaze set. Keep in fridge over night and serve!

Enjoy,

N&N

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