Frozen Strawberry Mousse Cake Recipes

STRAWBERRY MOUSSE CAKE (HOMEMADE AND DELICIOUS)

Steps:

• Grease two round cake pans (23 cm / 9-inch) with butter and lightly dust with flour. Tap out any excess flour. If you don't have two cake pans, don't worry, you can use one cake pan. You will, however, need to cut the cake in half lengthwise after it's baked and at room temperature. Preheat your oven to 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven). Using a handheld mixer or stand mixer fitted with a whisk attachment cream softened butter for about 2 - 3 minutes or until soft and creamy. Add the sugar and continue to beat for about 5 minutes at medium speed. The mixture should be smooth and creamed.
• In a bowl, whisk together an egg, egg yolk, whipping cream, vanilla essence or vanilla seeds, and lemon zest in a clean, separate bowl stir to combine all-purpose flour and ground almonds. Add a pinch of salt and baking powder. With the mixer on low speed, alternate adding wet ingredients (egg mixture) and dry ingredients (flour mixture) until completely incorporated and smooth. Don't overmix; just make sure there are no lumps.
• Divide and pour the batter evenly into cake pans. Using a spatula spread the batter evenly. Lightly tap on the countertop to release air bubbles. Place in a preheated oven and bake for 20 - 25 minutes at 170 °C / 340 °F (or 160 °C / 320 °F if you are using a convection oven) or until the cake is baked through. If you are baking the whole batter in just one cake pan, bake for about 10 - 15 minutes longer or until the cake is baked through (cut in half lengthwise once the cake is cool). Allow cakes to cool for about 10 minutes in the pans, then remove the cake pan and set on a wire rack to cool completely. The cakes need to be completely cool before assembling.
• Soak gelatin sheets in cold water for about 10 - 15 minutes. Wash and hull the strawberries. Cut the small ones in half and quarter the large ones. Transfer to a large bowl. Add the sugar and freshly squeezed lemon juice. Stir with a spoon and set aside for 5 - 10 minutes for strawberries to macerate and release its natural juices. Then, blend into a smooth strawberry puree using an immersion blender. Strain the strawberry puree through a fine sieve to get rid of any large bits and pieces, so that the strawberry mousse will be creamy and smooth.
• Line the edge of your clean round cake pan (23 cm / 9-inch) and 5 cm (2-inches) high with baking paper or food-safe acetate foil for cakes. This will help prevent those beautiful fresh strawberries from oxidizing. Place one almond cake layer on the bottom of the cake pan. Brush with half of the elderflower cordial (or other sugar syrup). Arrange the halved strawberries around the inside of the mold, cut side out. Gently press the strawberries into the cake layer, so they won't move when you pour the strawberry mousse over them.
• In a large bowl, whisk together whipping cream and powdered sugar on high speed until stiff peaks form-Transfer 100g (1/2 cup) of strawberry puree to a saucepan and place over medium-low heat. Once the strawberry puree is hot, remove from the heat and add drained gelatin sheets. Whisk vigorously using a whisk until the gelatin is completely dissolved. Gradually pour the strawberry - gelatin mixture back to the rest of the strawberry puree while continually whisking to get a smooth texture. Slowly (in three additions) gently fold the strawberry puree into the whipped cream mixture using a spatula. Only add the next addition once the first one has been completely incorporated. It's super important that the strawberry puree is at room temperature, or the mousse won't work. The strawberry mousse will be smooth and slightly runny. Pour the mousse over the prepared cake layer in the cake pan. Spread evenly and make sure that the mousse covers all the strawberries. Place in the fridge for 15 minutes.
• Remove the cake from the fridge and carefully place the second almond cake layer on top of the mousse (the mousse needs to be stable). Gently press the cake layer into the mousse. Brush the almond sponge cake with the rest of the elderflower cordial. Cover with cling film and place in the fridge for at least 4 - 6 hours or even better overnight. Before serving, remove the pan and all the foils. Transfer to a beautiful serving plate or cake stand. Dust with powdered sugar and decorate with almond flakes and fresh strawberries. Optionally garnish with meringue cookies. Slice the cake and serve as soon as possible. Cover leftover cake tightly and store it in the refrigerator for 2 days.

FROZEN STRAWBERRY MOUSSE CAKE

Steps:

• Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
• Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
• Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
• Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
• Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.

STRAWBERRY MOUSSE CAKE

Steps:

• CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
• In a large bowl beat whites and cream of tartar to soft peaks.
• Gradually beat in 1/4 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°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.
• MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• Rinse, hull and puree berries.
• In a small saucepan combine puree, 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.
• SYRUP: In a small saucepan bring water and sugar to a boil.
• Remove from heat, cool and stir in liqueur.
• ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• Drizzle half the syrup evenly 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.
• Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• CREAM FROSTING AND GARNISH: Rinse and hull berries.
• Slice thinly.
• Whip cream until it's stiff and firm.
• Sweeten with sugar and spread evenly over top and sides of cake.
• Arrange berry slices in circle around the top and bottom edges of the cake.
• Refrigerate until serving time, which should be within the following hour or two.

STRAWBERRY MOUSSE CAKE

Steps:

• Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
• Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
• Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
• Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
• Preheat oven to 425 degrees. Make the cake: Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
• Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
• Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
• Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
• Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
• Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.

FROZEN STRAWBERRY MOUSSE BOMBE

Steps:

• Line 1-1/2-qt. freezerproof bowl with plastic wrap. Mash strawberries in large bowl. Add sweetened condensed milk, 2 cups COOL WHIP and lemon juice; mix well. Pour into prepared bowl. Top with cake pieces, cut sides down, trimming pieces to fit top of bowl. Use trimmings to fill in any holes to make solid layer of cake.
• Freeze 6 hours or until firm.
• Remove dessert from freezer 15 min. before serving. Invert dessert onto serving plate; remove bowl and plastic wrap. Frost dessert with remaining COOL WHIP; let stand at room temperature to soften slightly before cutting into wedges to serve.