Spring-Colored Strawberry Mousse Cake.
You can have Spring-Colored Strawberry Mousse Cake using 17 ingredients and 13 steps. Here is how you cook it.
Ingredients of Spring-Colored Strawberry Mousse Cake
- You need of ○For the spongecake.
- It’s 2 of Eggs.
- You need 40 grams of Sugar.
- You need 50 grams of Cake flour.
- You need 10 grams of Butter.
- You need 1 tbsp of Milk.
- It’s of ○For the syrup.
- Prepare 2 tbsp of Sugar.
- Prepare 50 ml of Water.
- Prepare of ○ For the mousse.
- Prepare 300 grams of Strawberries (I used Hakata Amaou).
- You need 30 grams of Sugar.
- Prepare 1 tbsp of Lemon juice.
- Prepare 1 tbsp of Rum (if available).
- You need 1 tbsp of Gelatin powder.
- You need 3 tbsp of White wine (water would be OK too).
- Prepare 150 ml of Heavy cream.
Spring-Colored Strawberry Mousse Cake instructions
- ○Make the spongecake. Spread butter on a cake pan and line with parchment paper. Bring the eggs to room temperature. Melt butter in a microwave. Sift the cake flour twice. Preheat the oven to 180℃ (350℉)..
- Break the eggs into a bowl and whisk lightly with a whisk. Put the bowl over hot water at 60℃ (140℉). Add sugar and continue whisking. (Refer to Note 1)..
- Whisk well until the batter is thick enough to draw ribbons. Sift the cake flour in. Mix lightly using a rubber spatula. (Refer to Note 2)..
- Add milk and melted butter to the batter and mix roughly. Pour the dough into the cake pan and tap the bottom of the cake pan 2-3 times to eliminate air pockets. Bake in the oven for about 25 minutes..
- When it is baked, take it out of the cake pan and place it on a grill upside down to cool. When it has is cooled, scrape off the browned part and slice the sponge cake into 2 slices (1 cm thick). Slice off the outer 1 cm rim (Refer to Note 3)..
- Make the syrup. Put sugar and water into a heatproof container and heat in a microwave to melt. (For about 1 minute at 700W.) Brush the syrup onto both sides of the sponge cake from Step 5 using a brush..
- Put one of the sliced sponge cakes in the cake pan and chill in the freezer. Chill the other slice in the refrigerator..
- ○Make the mousse. Put the gelatin powder in 3 tablespoons of white wine to soften. Wash the strawberries and hull. Combine the strawberries, sugar, lemon juice, and rum in a blender and blend into a puree..
- Heat the gelatin in a microwave to melt (For about 20 seconds at 600W.) Pour into the blender from Step 8 and mix well..
- Put heavy cream in a bowl and whip the cream until soft peaks forms. Add the puree from Step 9 and mix well..
- Pour half of Step 10 into the cake pan from Step 7 and lay the other sponge cake on top. Pour the rest of the mousse in and even out the surface using a rubber spatula. Chill in the refrigerator for 2 hours to harden..
- Warm the sides of the cake pan with a hot moistened cloth, and unmold the cake Decorate it the way you like!.
- It looks like this when you cut it..
