Strawberry Mousse Cake Homemade And Delicious Recipes

STRAWBERRY MOUSSE CAKE

Steps:

• Place a large 10 inch / 26 cm cake ring over a small baking tray lined with baking paper or mat.
• In a small bowl, whisk together the Egg Yolks and Icing Sugar until smooth and thick (about 1 to 2 minutes). Add the very soft Butter and stir it in (see note 1).
• Add the Flour (and salt if using unsalted butter) and mix with a spatula until combined. It should have the consistency of a thick paste.
• Press the dough at the bottom of the Cake Ring until well packed and flat. Chill for 30 minutes, then bake for 30 minutes in an oven preheat on 160'c / 325'f. Set aside to cool down completely.
• Blend the Strawberries (fresh or frozen, thawed and drained) until smooth. Optionally, pour through a thin mesh sieve to remove the seeds.
• Place the blended Strawberries in a small saucepan with the Sugar and the seeds of the Vanilla Bean (see note 2). Whisk to combine them bring to a simmer on medium low heat. Remove from the heat.
• In the meantime, mix the Gelatine Powder with a little bit of very cold water (about 2 tablespoons) in a small bowl. Set aside for a couple of minutes or until it resembles a thick paste.
• Add the Gelatine paste into the warm Strawberry mixture and whisk well until fully dissolved. Transfer into a clean bowl or shallow pan and cover with plastic wrap touching the surface. Chill in the fridge for about 1 hour or until it doesn't feel warm to the touch anymore (see note 3)
• Whip the Cream in your mixer (or with a hand mixer) until you reach stiff peaks. Place the chilled strawberry mixture in a large bowl and gently fold in the whipped cream in 3 or 4 times.
• Place a 5 cm / 2 inch high Acetate Strip on the inside of the Cake Ring (see note 4). Optionally, slice the fresh Strawberries in half and place them on the inside of the ring - sliced side touching the ring (see note 5).
• Pour the Strawberry Mousse into the Cake Ring and spread it around until smooth on top. Chill for at least 3 hours or until the top of the mousse appears to be set - or overnight.
• Blend the Strawberries until smooth. Pour it through a thin mesh sieve place over a small saucepan to remove the seeds. Whisk in the Sugar and Lemon Juice, and bring to a simmer on medium low heat. Turn off the heat.
• In the meantime, bloom the gelatine powder with a little bit of cold water (about 1 tablespoon) in a small bowl. When it resembles a thick paste, whisk it in the warm strawberry mixture until fully dissolved.
• Set aside for 30 minutes to slightly cool down, then pour it over the mousse Mousse layer. Spread it around gently, then place back the cake in the fridge to set again for another 3 hours minimum, preferably overnight.

EASY STRAWBERRY MOUSSE

Steps:

• Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
• Whip heavy cream and powdered sugar together until medium peaks form.
• Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
• Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.

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.