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How To make Strawberry Mousse Cake
1 x
sponge cake:
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x strawberry yogurt mousse:
1 ea
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 tb Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x :
syrup------------
3 tb Water
3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea ------------------------
2 c Stawberries
1 1/2 c Whipping cream
2 tb Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form 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 degrees 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, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly 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 for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly 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.
How To make Strawberry Mousse Cake's Videos
Strawberry mini cake! Easier than you think. 딸기 미니 무스 케이크. 생각보다 만들기 쉬워요!
Hello guys! Happy Valentine's day! I am here with a heart shaped mousse recipe today. It has vanilla mousse, strawberry gelee. It's easier than you think. And it's super delicious!!!! I hope you guys enjoy the recipe ????
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Vanilla sponge
3 Egg yolks (60g)
Honey 20g
3 Egg whites (105g)
Sugar 50g
Pastry flour 45g
Canola oil 18g
Bake at 375F for about 8 to 10 minutes
(Baking time can be different depends on your oven and the size of your cake)
Strawberry honey jelly
Strawberry 220g
Sugar 40g
Honey 20g
Lemon juice 5g
Raspberry puree 20g (optional)
2 Gelatin sheets (4g)
*After cooking for 5 minutes, total amount was 240g
*Yield: 16 gelees (Half sphere)
Vanilla white chocolate mousse
Milk 95g
1 Vanilla bean (You can use vanilla paste or you can even skip it)
2 Gelatin sheets (4g)
White chocolate 125g
Heavy cream 130g
*Yield 7 Heart mousse. 68-70g per mousse
Glaze
Water 55g
Sugar 105g
Glucose 105g (Or clear corn syrup)
Condensed milk 70g
White chocolate 105g
3 Gelatin sheets (6g)
Modeling chocolate
White chocolate 50g
Corn syrup 20g
Green food coloring
* How to make modeling chocolate
*Heart mold I used in the video
Silikomart Amorini 100
63mm x 65mm x h39mm
Strawberry Mousse I Eggless Strawberry Mousse Recipe I No Gelatin Strawberry Mousse | Best Bites
Strawberry Mousse I Eggless Strawberry Mousse Recipe I No Gelatin Strawberry Mousse | Best Bites
Hello Everyone, today I am making very easy, quick & delicious strawberry mousse with few ingredients. It taste so soft & creamy best to eat in summers. If you love this recipe then do try & let me know what you think in the comments below!
Ingredients :-
Whipping cream - 1&1/4cups
Strawberries - 7 medium
Strawberry essence - 1 tsp
white chocolate -150 grams
some strawberries for garnish
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Strawberry Mousse Dessert | Delicious No Bake Dessert Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Strawberry Mousse Dessert | Delicious No Bake Dessert Recipe | Yummy
INGREDIENTS:
Strawberry mousse
Milk 1 cup
Sugar 1/4 cup
Keep stirring
Cook for 10-12 mins
Thick consistency
Let it cool down (during cooling stir continuously)
Strawberry 1/2 cup
Blend
Pink food color (optional)
Strawberry essence 1/2 tsp
Mix well
Keep aside
Whipping cream 1/2 cup
Prepared strawberry syrup
Beat until stiff peaks
White chocolate
Refrigerate for 2 hours before serve
NOTE: 1 CUP = 250 ML
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Fluffy CHOCOLATE CAKE with Strawberry Mousse and Chocolate Ganache | Cake Recipe
Delicious Chocolate Cake with Strawberry Mousse Filling recipe! Learn how to make a fluffy and rich chocolate cake layered with an airy strawberry mousse filling that melts in your mouth! The strawberry mousse filling adds a refreshing and fruity twist, made with real strawberries and condensed milk. The cake is then topped with a smooth and glossy chocolate ganache and garnished with fresh strawberries. It's a delightful combination of flavors that will surely impress your family and friends. Join me in this step-by-step tutorial and learn how to create this irresistible chocolate cake with a luscious strawberry twist.
▶ If you’re looking for more delicious cake recipes, check out this playlist:
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0:00 - Intro
0:20 - Chocolate Cake
2:36 - Strawberry Mousse
5:37 - Assembling the Cake
6:37 - Chocolate Ganache Topping
7:27 - Serving the Cake
7:48 - Eating this Delicious Cake
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????Products:
- Portable Induction Cooktop:
- Round Cake Pan 7 x 3 Inch with Removable Bottom:
- Cooling Rack:
- Acetate cake collar (acetate roll):
- Digital Kitchen Scale:
- Stainless Steel Whisks:
- Heat Resistant Silicone Spatula Set:
- Hand Mixer - Similar:
- Measuring cups:
- Measuring Spoons:
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links above.
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Ingredients:
For the Chocolate Cake:
2 large eggs at room temperature
1/2 cup (100g) Sugar
1/2 cup (120g) Plain yogurt at room temperature
1/3 cup (75g) Vegetable oil (flavorless like canola, corn, or sunflower)
1 tsp (5g) Vanilla
1 cup (120g) Plain flour
1/4 cup (22g) Unsweetened cocoa powder
1 + 1/2 tsp (6g) Baking powder
A pinch of salt
For the Cocoa Syrup (optional):
1/3 cup (80g) Hot water
2 Tbsp Sugar
1 Tbsp Unsweetened cocoa powder
For the Strawberry Mousse Filling:
400g Strawberries, chopped (fresh or frozen)
2 Tbsp (25g) Sugar
1 Tbsp (15g) Freshly squeezed lemon juice
4 Tbsp (60g) Water at room temperature
1 Tbsp (10g) Powdered gelatin, unflavored
1 cup (300g) Sweetened condensed milk at room temp (check out how to make perfect sweetened condensed milk at home in 5 minutes:
3/4 cup (180g) Cream - about 35% milk fat (cold)
For the Chocolate Ganache:
55g (about 1/3 cup) Semi-sweet chocolate (about 50% cocoa solids)
1/3 cup (80g) Cream - about 35% milk fat (bring to room temperature)
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#cake #dessert #recipe
Jello Mousse Cake | Eggless & Without Oven | Yummy | Valentines Dayeggless Special Recipe
WELCOME TO YUMMY
TODAY'S RECIPE IS Jello Mousse Cake | Eggless & Without Oven | Yummy | Valentine Special Recipe
INGREDIENTS:
SUGAR - 1/4 CUP
OIL - 1/4 CUP
CONDENSED MILK - 1/2 CUP (SUBSTITUTE 2 EGGS OR 1/2 CUP CURD)
FLOUR - 1 CUP
BAKING POWDER - 1 TSP
BAKING SODA - 1/2 TSP
MILK - 1/2 CUP
WHIPPING CREAM - 1/2 CUP
STRAWBERRY JELLY DESSERT - 1 PACK (85 GM)
BOILING HOT WATER - 2 CUP
STRAWBERRY SLICES
NOTE : 1 CUP = 250 ML
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Jello Mousse Cake,Jello Mousse,Mousse Cake,jello mousse cake recipe,strawberry jello cake,strawberry jello mousse,strawberry jello mousse cake,strawberry jello mousse recipe,eggless mousse cake,eggless strawberry mousse recipe,eggless strawberry mousse,eggless strawberry mousse cake,yummy,yummy jello mousse cake,yummy jello mousse,Valentine Special Recipe,valentines day special cake recipes,eggless cake,cake recipe without oven
Strawberry Mousse Cake | Strawberry Cake Recipe
This light, airy and super delicious Strawberry Mousse Cake is especially for the strawberry lover!
How to Make Mirror Glaze
Ingredients for a 7-inch (18 cm) and 6-inch (16 cm) baking rings!
INGREDIENTS
Crumble 16 cm
50 g unsalted butter, at room temperature
50 g white granulated sugar
50 g all-purpose flour
50 g almond flour
Strawberry Confit 16 cm
200 g strawberry puree
50 g white granulated sugar
10 g corn starch
a few leaves of mint
10 g unflavored gelatin (about 2 tablespoons)
60 ml cold water
Strawberry Cheesecake 16 cm
250 g cheese Philadelphia, at room temperature
50 g white granulated sugar
50 g strawberry puree
25 g egg
50 g heavy cream
Lemon Vanilla Mousse 18 cm
250 g milk
200 g heavy cream, chilled
60 g egg yolks (about 4 medium eggs)
80 g white granulated sugar
50 g unsalted butter, at room temperature
15 g corn starch (about 3 teaspoons)
1 teaspoon vanilla extract or vanilla pod
10 g unflavored gelatin (about 2 tablespoons)
60 ml cold water
zest of 1 lemon
Strawberry Mousse Cake topped with a mirror glaze and decorated with fresh strawberries, mint and white chocolate.
PREPARATION
1. Dissolve the gelatin to two layers of cake in cold water and allow it to swell.
2. Make the Crumble. Mix the butter with sugar. Add sifted flour. Knead the dough, wrap it in a plastic wrap and put into the freezer for 30 minutes. Cover the base of the 16 cm baking ring with parchment paper. Then grate the dough and put it in a baking ring. Preheat the oven to 340°F/170°С for 10 minutes and bake for 15-20 minutes.
3. Make the Strawberry Confit. In a saucepan bring the sugar, strawberry puree, corn starch and mint just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture. Cool to room temperature and pour into a mold to crumble. Cover with plastic wrap on top and put in the freezer until complete solidification.
4. Make the Strawberry Cheesecake. Place the egg, sugar, heavy cream, strawberry puree and cheese Philadelphia into medium bowl and mix well. Cover the base of the 16 cm baking ring with aluminium foil and pour the cheesecake. Bake in preheated oven to 320°F/160°С for 30 minutes. Remove the cheesecake and allow it cool. Then put in the freezer until complete solidification.
5. Make the Lemon Vanilla Mousse. Combine the milk, lemon zest and vanilla extract in a small saucepan. Heat over medium heat until simmering. Remove the flavored milk and allow it cool. Then combine the sugar, corn starch, egg yolks and flavored milk in another saucepan. Heat over medium heat until simmering and stir in gelatin mixture. Cool to room temperature. Add the butter, mix well. Whip the cream until stable peaks and add it to mousse. Mix until well combined.
6. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Then pour the mousse into the baking ring and and put in the center of 3 layers, ending with crumble. Remove excess mousse, cover with a plastic wrap and place in the freezer for at least 4-6 hours.
7. Completely frozen cake cover with mirror glaze and decorate with fresh strawberries, mint and white chocolate. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!
Enjoy!
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