Nutrition Facts
8 servings
8
Strawberry mousse cake: the easy recipe
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The strawberry cake with strawberry mousse is a refined dessert that combines the lightness of a soft sponge with the freshness of a creamy fruit preparation. This simple recipe will allow you to create a cake worthy of professionals, using basic ingredients and an easy method. Perfect for sunny days, this strawberry cake will charm your guests with its appealing presentation and subtle flavor.
For the ladyfinger cookies
3 Egg
100 Sugar
40 Flour
60 Cornstarch
For the strawberry mousse
300 Strawberry puree
100 Sugar
300 Liquid cream
6 Gelatin
For the decoration
Whole strawberry
Directions
1
Prepare the cake: Whip the egg whites and sugar. Mix the yolks with the flour and cornstarch, then fold into the egg whites gently. Spread the batter to a thickness of 1 cm in a rectangular mold or on a baking sheet lined with parchment paper. Bake in the oven at 180°C for 12 to 15 minutes. Unmold and let cool.
2
Make the strawberry mousse: Soak the gelatin sheets in cold water for 15 minutes. Blend the strawberries with the sugar. Heat half of this puree, add the squeezed gelatin, then the rest of the strawberry puree. Whip the cream until it becomes fluffy but not stiff. Fold in the strawberry puree.
3
Assemble the dessert: You will need a metal pastry ring or rectangular mold. Cut two rectangles from the dough and place the first one at the bottom of the mold in a dish. Cut strawberries in half and arrange them around the edge of the mold. Add a layer of strawberry cream, then the second rectangle of dough, and finish with a layer of strawberry cream. Chill everything for 3 hours. Unmold by running a knife blade around the edge of the mold.
4
To finish, make the decoration: Melt a little strawberry jam and spread it on the cake. Sprinkle with chocolate shavings and complete the decoration with some sliced strawberries.
Ingredients
For the ladyfinger cookies
3 Egg
100 Sugar
40 Flour
60 Cornstarch
For the strawberry mousse
300 Strawberry puree
100 Sugar
300 Liquid cream
6 Gelatin
For the decoration
Whole strawberry
Directions
Directions
1
Prepare the cake: Whip the egg whites and sugar. Mix the yolks with the flour and cornstarch, then fold into the egg whites gently. Spread the batter to a thickness of 1 cm in a rectangular mold or on a baking sheet lined with parchment paper. Bake in the oven at 180°C for 12 to 15 minutes. Unmold and let cool.
2
Make the strawberry mousse: Soak the gelatin sheets in cold water for 15 minutes. Blend the strawberries with the sugar. Heat half of this puree, add the squeezed gelatin, then the rest of the strawberry puree. Whip the cream until it becomes fluffy but not stiff. Fold in the strawberry puree.
3
Assemble the dessert: You will need a metal pastry ring or rectangular mold. Cut two rectangles from the dough and place the first one at the bottom of the mold in a dish. Cut strawberries in half and arrange them around the edge of the mold. Add a layer of strawberry cream, then the second rectangle of dough, and finish with a layer of strawberry cream. Chill everything for 3 hours. Unmold by running a knife blade around the edge of the mold.
4
To finish, make the decoration: Melt a little strawberry jam and spread it on the cake. Sprinkle with chocolate shavings and complete the decoration with some sliced strawberries.
Notes
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dadou
It's a pity that everything isn't written down because we don't really know what to mix with it. And we don't know what the point is, and many times it's like this, so it's not great for those who are trying it for the first time. -
Celine
So good This is the first time I tried making a homemade strawberry cake, and it's actually very easy to do. The sponge cake is very light, and everyone loved it. My suggestion: For a super airy cooking of the sponge, it's better to bake it directly in the molds. And for assembly, it's much easier. However, you really need to have a good foundation, which means good fruit; otherwise, the recipe won't turn out well. Also, at one point, you need to beat the eggs with the sugar to make a meringue; it's preferable to whisk the eggs with the sugar first and then beat the eggs, and you will achieve a successful and airy result. -
Sylviane
Strawberry Dessert in a Glass A very good recipe that I have adapted to make individual servings, so I assembled it upside down. The sponge cake is very soft, and since I was lucky enough to have strawberries from the garden, the mousse is sublime... A recipe that is very well-received and approved by my friends... My suggestion: I have some reservations about mixing the flour/cornstarch with the egg yolks; next time I will dissolve the cornstarch in a bit of cold milk before incorporating it with the yolks and then the flour. The cream needs a bit more firmness. -
helene-o73
DE-LI-CIOUS I was a bit worried about messing up this first strawberry cake made for a birthday. In reality, it is easy to make and what a marvel in the end, light, not at all overwhelming, superb presentation... everyone enjoyed it. Thank you! My suggestion: Nothing! Follow the recipe to the letter and enjoy it with those you love. -
Bab's
A true delight! Delicious and light, even those who aren’t very fond of sweets come back for more. My suggestion: 3 hours in the freezer, it makes for lovely slices and it's even fresher.
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