Strawberry Mousse Cake
Submitted by nanabun
A homemade sponge cake split and soaked with strawberry liqueur syrup, then sandwiched around a fresh strawberry mousse made with yogurt and whipped cream. Patisserie-level elegance you can make at home.
YIELD
1 cakePREP
30 minCOOK
40 minREADY
2 hrsThis is the kind of cake that sits in the window of a French patisserie and makes you stop on the sidewalk.
It starts with a classic sponge, light and golden, baked from whipped eggs, sugar, and just enough flour to hold it together. Once cooled, the cake gets sliced horizontally and each layer is brushed with a simple syrup spiked with strawberry liqueur.
The star is the mousse: fresh strawberry puree set with gelatin, folded with plain yogurt and whipped cream for a filling that’s fruity, tangy, and impossibly airy. It goes between the two liqueur-soaked layers and firms up overnight in the fridge.
Chef Tips
- The sponge can be baked up to 2 days ahead and stored at room temperature, or frozen for up to 2 months
- Chill the mousse to raw-egg-white consistency before folding in the yogurt and cream; too liquid and it won’t hold
- Use a long serrated knife and a gentle sawing motion to split the cake into even layers
- Overnight chilling is essential; the mousse needs time to set fully for clean, beautiful slices
Ingredients
Directions
Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in ¼ 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℉ (180℃) 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. In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and purée berries. In a small saucepan combine purée, 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. In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly 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.
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