Strawberry mousse cake

Name: Strawberry mousse cake - Dorina H.
Ingredients: Base: 5 eggs; 250 g flour; 200 g sugar; 10 tablespoons oil; 10 tablespoons sparkling water; 1 packet baking powder; 1 pinch of salt. Strawberry foam: 500 ml liquid cream; 500 g strawberries; 1; 2 tablespoons powdered sugar (depending on how sweet the strawberries are). Syrup: 1 cup sugar; 2 cups water; 1 tablespoon rum essence Dr. Oetker. Decoration: fondant (I used store; bought fondant; Dr. Oetker); paste coloring (Dr. Oetker).

Dessert - Strawberry mousse cake by Dorina H. - Recipia

Strawberry Mousse Cake For a June 1st birthday cake, this is made from a simple sponge, cut into three layers and filled with whipped cream and strawberry puree. The sponge can be made a day in advance, and the cake needs a few hours in the fridge to set properly. I left it overnight, then covered it with the reserved cream and decorated it with fondant. Quick Info Preparation time: not specified exactly; the sponge, cream, and assembly are prepared on the same day. Baking time: 25-30 minutes. Cooling time: 2-3 hours or overnight. Estimated total time: approximately 4 hours if the cake is left in the fridge for 2-3 hours; longer if it rests overnight. Servings: number not specified; the cake has a diameter of 26 cm. Difficulty: medium. Recipe type: birthday cake with strawberries, whipped cream, and fondant decoration. Ingredients For the sponge 5 eggs 250 g flour 200 g sugar 10 tablespoons oil 10 tablespoons sparkling water 1 packet baking powder 1 pinch of salt For the strawberry mousse 500 ml liquid cream 500 g strawberries 1-2 tablespoons powdered sugar, depending on the sweetness of the strawberries For the syrup 1 cup sugar 2 cups water 1 tablespoon Dr. Oetker rum essence For decoration Fondant, in the amount needed to cover the cake and make decorations Dr. Oetker paste coloring For the original decoration, special flower-shaped molds were also used, but these are not mandatory if you choose a simpler design. Preparation Method 1. Preparing the sponge Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt until you get a firm foam. Set them aside for now. In another bowl, mix the yolks with the sugar until the mixture becomes light in color and frothy. Gradually add the oil in a thin stream, as for mayonnaise, then incorporate the sparkling water. Add the flour and baking powder to the yolk mixture. Then fold in the beaten egg whites using a spatula, mixing gently from the bottom up. The movements should be gentle so that the foam does not deflate. Line a round baking pan with a diameter of 26 cm with baking paper and grease it with a little oil. Pour the batter into the pan and bake the sponge in a preheated oven at medium heat for 25-30 minutes. The sponge is ready when it is baked and no longer soft in the center. Let it cool well before cutting. A warm sponge can easily break, especially when you try to divide it into three layers. 2. Preparing the strawberry mousse Place the liquid cream in a bowl and whip it until it thickens. Wash the strawberries, remove the stems, and cut them in half. Place them in a blender and puree until you get a smooth mixture. Add the strawberry puree and powdered sugar to the whipped cream. Mix gently with a spatula until the cream is homogeneous. Taste the mixture before assembly and use one or two tablespoons of powdered sugar, depending on how sweet the fruit is. 3. Preparing the syrup For soaking, use the mixture of sugar, water, and rum essence from the ingredients list. The syrup should be prepared and cooled before assembling the cake to avoid excessively softening the strawberry cream. 4. Assembling the cake Cut the cooled sponge into three layers. Save a small bowl of cream for covering the cake. Divide the remaining cream into two equal parts. Place the first layer of sponge in the springform pan where you baked the sponge. Soak it well, then spread the first part of the cream. Add the second layer of sponge and soak it. Add the remaining cream, then place the last layer. This one should also be soaked, so that all three layers are soft and flavorful. Cover the pan and let the cake chill in the fridge for 2-3 hours or overnight. If you have time, the overnight option is practical: the cake stabilizes, and the slices cut more easily. 5. Covering with cream and decorating The next day, remove the cake from the springform pan and cover it with the reserved cream. Spread the cream in as even a layer as possible, including on the edges, so that the fondant adheres better. Sprinkle powdered sugar on the work surface and roll out the fondant into a sheet larger than the diameter of the cake. Place the fondant over the cake and press it gently, first on the top, then on the sides. Work carefully to avoid creases and keep it as smooth as possible. Color the remaining fondant with paste coloring and cut out the desired decorations. In the original version, different sized flowers, roses, butterflies, a border for the base of the cake, letters, and numbers were made. Arrange them on the cake as desired. Keep the cake in the fridge until serving. Why I make this recipe often It is an easy cake to adapt for birthdays, especially when you find sweet and fragrant strawberries. The cream is quick to prepare, and the sponge does not require complicated ingredients. The fact that the cake can be assembled a day in advance is a big help when preparing for a festive meal. Tips and Variations Tips Let the sponge cool completely before cutting. If it is still hot or warm, the layers can break. Incorporate the egg whites with a spatula, not with a mixer. Mixing from the bottom up helps maintain volume. Do not overdo it with the powdered sugar in the strawberry cream. The right amount depends on the sweetness of the fruit. The syrup should be cold when used. Soak each layer, but distribute the liquid as evenly as possible. For a cake with smooth edges, spread the covering cream in as even a layer as possible before placing the fondant. Substitutions The sparkling water in the sponge is used exactly in the amount in the recipe and should not be replaced with milk if you want to keep the original texture. The rum essence can be omitted only if you do not want that flavor, but the syrup will not have the same taste. Store-bought fondant can be used as is or colored with paste coloring. The amount is not specified in the recipe as it depends on the thickness of the sheet and the chosen decorations. Variations You can use only part of the fondant for covering the cake and choose a simple decoration from the remaining colored fondant. If you prefer a less loaded look, you can skip the flowers, roses, and butterflies and keep only the letters or the anniversary number. The cream remains based on whipped cream and strawberries; the amount of powdered sugar is the only adjustment provided in the recipe. Serving Ideas Serve the cake cold, directly from the fridge or after a short time left at room temperature. It cuts more easily after being in the fridge for a few hours. For a neat appearance, use a clean knife and cut slices after removing any very rigid decorations from the surface. Frequently Asked Questions How long should the cake stay in the fridge? The cake needs 2-3 hours in the fridge before decorating but can also be left overnight. During this time, the sponge absorbs the syrup, and the cream sets enough for the cake to be covered with fondant. Can I prepare the sponge a day in advance? Yes. The sponge must be completely cool before cutting and assembling. Keeping it until the next day is especially useful if you want to split the preparation of the cake into two stages. Why is it hard to cut the sponge into three layers? Most often, the sponge is not cooled enough or is too soft in the center. Let it cool well before cutting and work carefully, as the layers are thin. Can I use more or less sugar in the strawberry cream? Yes, the recipe calls for 1-2 tablespoons of powdered sugar, depending on the sweetness of the strawberries. It is better to start with a smaller amount and adjust after mixing the puree with the cream. Can I skip the fondant? Yes, but the cake will not have the decorated look from the original recipe. The reserved cream for the outside can be used to cover the cake and for a simple decoration. Nutritional Values The values are estimated and may vary depending on the amount of fondant used, the type of liquid cream, and how much syrup actually enters the sponge. The estimate below is calculated for approximately 10 slices, with syrup and fondant decoration included. For one slice: Calories: approximately 550-650 kcal Proteins: approximately 7-9 g Carbohydrates: approximately 75-90 g Fats: approximately 24-30 g Sugar: approximately 50-65 g The cake has a high carbohydrate content due to the sponge, syrup, powdered sugar, and fondant. Most fats come from oil, cream, and eggs. Storage and Reheating The cake should be stored in the fridge, covered, until serving. The whipped cream and strawberry cream are perishable, so it is not recommended to keep the cake at room temperature for long periods. In the fridge, the cake is suitable for consumption for about 1-2 days, depending on the freshness of the strawberries and how it has been stored. The fondant may become softer in contact with the cream, especially after a longer time. The cake is not reheated. It is served cold, after being taken out of the fridge and portioned.

Strawberry mousse cake

Tags

Categories