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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 and Vanilla Mousse Cake with Easy Mirror Glaze | Entremet Dessert
Strawberry and Vanilla Mousse Cake with Mirror Glaze | Entremet Dessert
A delicious vanilla mousse with strawberry insert and a madeleine cake base and an easy white chocolate based mirror glaze
Recipe for the heart shaped silicon mold Batticuore from Silikomart.
Strawberry Jelly Insert:
100g Strawberries (fresh or frozen) | about 11 strawberries
17g Sugar | 3.5 tbsp
1 Tbsp Lemon Juice
1 1/2 Gelatine Sheets | 2.5g or 1 tbsp Powdered Gelatine
Madeleine Biscuit:
1 Egg
50g Sugar | 5tbsp
50 Butter | 3.5 tbsp
55g Flour | 0.25 cup
1tsp Baking Powder
1tbsp Lemon or Vanilla Extract
Vanilla Mousse:
5 Gelatine Sheets or 2 tbsp Powdered Gelatine
2 Egg Yolks
35g Sugar | 2tbsp + 1tsp
115ml Milk | 0.5 cup
30g Heavy Cream | 2tbsp
450ml Heavy Cream | 1.5 Cups
2 tsp Vanilla Extract or 1 Vanilla Bean
Prepare the creme Anglaise and remove it from the heat at 82 to 85C (185F)
Allow it to cool to 40C (104F)
Mirror Glaze:
75g Water | 5tbsp
225g Sugar | 1cup
150g Heavy Cream | 0.5 cup + 1 tbsp
100g White Chocolate | 0.75 cup chopped white chocolate
4 Gelatin Sheets
Food Coloring
Pour the glazing at 27C (80F)
Similar recipes:
Mango and Coconut Entremet Cake
Chocolate and Hazelnut Mousse Entremet Cake:
You might need:
Kitchen Scale:
Food Thermometer:
Gelatine Sheets:
Printable recipes: cookingfantasies.com
Follow me on Instagram @Cookingfantasies
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
Music Epidemic Sound:
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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 Recipe | Easy Strawberry Dessert
Strawberry Mousse Recipe | Easy Strawberry Dessert.
© Hands Touch
Strawberry Mousse Cake
Today we have a strawberry mousse cake! For the mousse and jelly, feel free to add more/less sugar to taste.
Music:
Music from Epidemic Sound
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email: thesugarhideoutinquiry@gmail.com
Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Deity D3 Pro
Softbox: Godox Octa 47 with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
----
Yield: 6-6.25 cake
▶Ingredients:
Genoise Sponge
Cake pan: 8”
Ring: 6.25”
4 large eggs
80g (1/3 cup + 1 tbsp.) sugar
28g (2 tbsp.) butter
15g (1 tbsp.) milk
85g (1/3 cup) all purpose flour
15g (2 tbsp.) cornstarch
15g (1 tbsp.) vanilla extract
Bake 325F 25-30 minutes, or until toothpick comes out clean.
1st cake layer: 6.5” (16.5cm) - slightly bigger than adjustable cake ring for a tighter seal
2nd cake layer: 5-5.5” (12.7-14.0 cm)
Simple Syrup
25g (2 tbsp.) sugar
30g (2 tbsp.) water
Strawberry Puree
390g strawberries, chopped
Strawberry Mousse
10-12 whole strawberries
270g (1 cup + 2 tbsp.) strawberry puree
60g (1/4 cup) cold water
10g (1 tbsp. + 1/2 tsp.) gelatin
10g (2 tsp.) lemon juice
270g (1 cup + 2 tbsp.) whipping cream
80g (2/3 cup) icing sugar
5g (1 tsp.) vanilla
Strawberry jelly
20g (1-1/3 tbsp.) cold water
3g (1 tsp.) gelatin
120g (1/2 cup) strawberry puree
15g (2 tbsp.) icing sugar
5g (1 tsp.) lemon juice
15g (1 tbsp.) whipping cream
Garnish
fresh strawberries
whipped cream
lemon balm or mint leaves
edible gold
How To Make STRAWBERRY MOUSSE CAKE
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
- one 8 genoise cake:
strawberry mousse
- 10g gelatin sheet (1 packet powdered gelatin bloomed in 50g water)
- 249g heavy cream
- 195g strawberry puree (divided into 2 portions)
- 84g milk
- 120g sugar
strawberry whipped cream
- 480g heavy cream
-50g sugar
- 50g strawberry puree
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Music: Ichigo no theme - Yumeiro Patissiere