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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
How to make Strawberry Greek Yogurt Mousse Cake | 딸기 그릭요거트 무스 케이크 만드는 법
I was going to use this heart mold around Valentine's day. But I couldn't wait to show you guys ???? The mold is sooo pretty isn't it? I was thinking to make Rose mousse originally but I figured rose flavour is not everyone's taste. (Some people hate it because it tastes like a soap lol) So I ended up making Greek yogurt mousse.
Greek yogurt and strawberry go well together, I think! ???? Anyways, I hope you like the recipe! ????♀️????
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Strawberry Gelee
Strawberry puree 140g
Sugar 20g
Lemon juice 5g
Gelatin 1 sheet (2g)
1.5 inch half sphere mold
I used 12g per one
This recipe makes 11 balls
*My strawberry puree has some raspberry puree. Here's the link how to make puree.
Greek yogurt mousse
Greek yogurt 245g
3 Gelatin sheets 6g
Sugar 50g
Whipped cream 220g
*I used 50g of mousse per one
Almond sponge
Cake flour 20g
Almond flour 65g
2 Eggs 100g
Egg white 80g
Sugar 45g
Melted butter 16g
* I used 12 inch X 8.5inch pan. I could make 12 hearts
Bake at 350F for about 10 to 12 min
(Baking time can be different depends on your oven and the thickness of your cake)
Almond cookie
Unsalted butter 100g
Icing sugar 50g
Pinch of salt
Vanilla extract 1/2 tsp
Almond powder 30g
1/2 egg (25g)
All purpose flour 135g
*You can make 12 cookies. There will be left over dough and you can re-knead and use it for making more cookies
Bake at 350F for 10 to 12min
(Baking time can be different depends on your oven and the thickness of your cookies)
Spray
30g white chocolate
15g Cocoa butter
Red cocoa butter coloring 5g
(Don't add the coloring all at once. Slowly mix the coloring until you like the color)
Spray it at 45C
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:
✓ Enable subtitles for your language in the video settings.
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:
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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
Ruby Chocolate Strawberry Mousse Cake
Ruby Chocolate Strawberry Mousse Cake is a delicate dessert, with an almond sponge cake at the bottom, followed by a ruby chocolate and almonds crunch and topped with a smooth strawberry mousse
#rubychocolate #moussecake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
Ruby Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
3.5 oz (100g) ruby chocolate
2 tbsp (30g) whipping cream
Strawberry Mousse
1 pound (450g) fresh or frozen strawberries
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp+1 tsp (8g) gelatin powder
3 tbsp (45g) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Ruby Chocolate Decoration
2 oz (60g) ruby chocolate
(20g) ruby chocolate, for tempering
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How to make the perfect Strawberry Mousse Cake that cuts perfect slices? with Jello toping
Create this scrumptious strawberry mousse cake using whipped cream and fresh strawberries. Strawberry mousse over a graham cookie crust then topped with fresh strawberries in a jelly. It's probably the easiest dessert you can make and very impressive to entertain
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How To Make Strawberry Mousse to Perfection! | Chef Jean-Pierre
Hello There Friends, I am excited to share with you a delightful dessert recipe - Strawberry Mousse. This dessert is incredibly easy to prepare, and whether you use fresh or frozen strawberries, any strawberry aficionado will undoubtedly adore it. For best results, I recommend leaving the mousse to set overnight - trust me, it's worth the wait. Don't forget to leave a comment below and let me know how it turned out for you!
RECIPE LINK:
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