Introduction
Strawberry mousse cake is a timeless dessert that captures the essence of summer with its fresh flavors and elegant presentation. Our version adds a twist to this classic dish, elevating it with a unique blend of textures and tastes. Imagine a light sponge cake layered with a velvety strawberry mousse, crowned with vibrant fresh strawberries. Each slice promises a harmonious blend of sweetness and tang, making it an irresistible treat for family gatherings, birthdays, or simply when you want to indulge in a little culinary delight.
Detailed Ingredients
To craft this delicious strawberry mousse cake, gather the following ingredients:
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter at room temperature
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup whole milk
– 2 cups of fresh strawberries, diced for the mousse
– 1 cup heavy cream, chilled for the mousse
– 1/2 cup powdered sugar for sweetness
– 1 packet (2 1/2 teaspoons) of unflavored gelatin for structure
– 3 tablespoons water for blooming the gelatin
– More fresh strawberries for garnishing
Prep Time, Cook Time, Total Time, Yield
The preparation of this strawberry mousse cake involves a series of steps, yet it is straightforward enough for bakers of all levels to achieve impressive results.
– Prep Time: Approximately 30 minutes
– Cook Time: 25 minutes
– Total Time (including chilling and setting): 1 hour 55 minutes
– Yield: 8 generous servings
Detailed Directions and Instructions
1. Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.
3. In a large mixing bowl, cream the butter and granulated sugar until the mixture becomes light and fluffy. This process incorporates air, contributing to the cake’s light texture.
4. Add the eggs to the butter-sugar mixture one at a time, beating well between each addition. Stir in the vanilla extract for a touch of flavor.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Start and end with the flour mixture, mixing just until incorporated to avoid overworking the batter.
6. Divide the batter evenly between the two cake pans. Bake them in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, sprinkle the gelatin over the water in a small bowl and let it stand for 5 minutes to bloom. Gently heat the mixture, stirring constantly until the gelatin dissolves completely. Allow it to cool slightly before using.
8. Puree the diced strawberries in a blender to create a smooth puree. In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold in the powdered sugar and strawberry puree, followed by the cooled gelatin mixture.
9. To assemble the cake, place one sponge layer onto your serving plate. Spread half of the strawberry mousse over this base layer. Top with the second sponge layer and apply the remaining mousse evenly across the top and sides.
10. Refrigerate the cake for at least 1 hour to let the mousse set. Before serving, garnish with fresh strawberries, arranging them artfully for a stunning presentation.
Notes
– For best results, use ripe, fragrant strawberries as they impart the most flavor.
– The inclusion of gelatin in the mousse is key to achieving a stable structure that holds its shape well.
Cook Techniques-FAQ
– What is the role of gelatin in the mousse? Gelatin acts as a setting agent, helping the mousse to maintain its firmness once the cake is assembled.
– Can I use frozen strawberries? While fresh strawberries are recommended for their vibrant flavor and texture, frozen strawberries can be used in a pinch. Be sure to thaw and drain them well to avoid excess moisture in the mousse.
– What’s the key to a fluffy sponge cake? Creaming the butter and sugar well, alternating the addition of dry and wet ingredients, and avoiding overmixing are crucial steps in ensuring a light sponge cake.
Conclusion
This strawberry mousse cake with a twist offers an exquisite balance of flavors and textures, making it a standout dessert. Its delicate sponge cake layers paired with a creamy, fruit-filled mousse are sure to impress both in taste and presentation. Whether for a special occasion or a sweet weekend indulgence, this cake is a testament to the delightful harmony of strawberries and cream.
More Recipe Suggestions and Combinations
For those with a passion for fruit-based desserts, consider exploring these additional creations:
– Summer Berry Trifle: Combine layers of sponge cake, custard, and mixed berries for a refreshing treat.
– Lemon-Infused Berry Tart: Make a tangy lemon curd tart topped with fresh berries for a zesty contrast.
– Vanilla Bean and Raspberry Cheesecake: A creamy cheesecake melded with the fragrance of vanilla bean and the sharpness of raspberries.
Embark on these culinary adventures and delight in the luscious variety that fresh fruit desserts have to offer.
Strawberry Mousse Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a medium-sized bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk, mixing just until incorporated.
- Divide the batter evenly between the two cake pans. Bake for about 20-25 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- Sprinkle the gelatin over the water and let stand for 5 minutes to bloom. Gentle heat until dissolved, then cool slightly.
- Puree the diced strawberries and whip the chilled heavy cream until soft peaks form. Fold in the powdered sugar and strawberry puree, then the cooled gelatin mixture.
- Place one sponge layer onto your serving plate. Spread half of the strawberry mousse over this base layer. Top with the second sponge layer and apply the remaining mousse evenly across the top and sides.
- Refrigerate the cake for at least 1 hour to let the mousse set. Before serving, garnish with fresh strawberries.
