Strawberry Mousse Cake with Strawberry Jelly
If you are looking for a cake that brings summer to your plate, you have come to the right place! This cake with a meringue base, strawberry mousse, and strawberry jelly is not only a delight for the taste buds but also an excellent way to use leftover egg whites from other dishes. I invite you to discover the steps to create this wonderful cake that you will surely love!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients
For the base:
- 14 egg whites (approximately 420 g)
- 14 tablespoons of sugar
- 14 tablespoons of flour
- 1 packet of baking powder
- 5 tablespoons of oil
- Zest of one lime
For the strawberry mousse:
- 600 g strawberries (frozen or fresh)
- 400 ml liquid cream (preferably Meggle, for a rich flavor)
- 2 packets of gelatin
- 4 tablespoons of sugar (or to taste)
Step by step for a perfect result
1. Preparing the base:
Start by preheating the oven to 180°C. This step is essential to achieve an even and well-baked base. Prepare a 20 x 30 cm baking tray by lining it with parchment paper. This detail will help detach the bases without damaging them.
In a large bowl, begin to whip the egg whites with a mixer. It is important to ensure that the bowl is clean and free of grease to achieve a well-aerated foam. After a few minutes, gradually add the sugar, continuing to mix until you obtain a glossy and stiff meringue. A useful trick is to check if the sugar has completely dissolved by rubbing the meringue between your fingers; if you no longer feel granules, it's ready!
Add the oil and lime zest, gently folding in with a spatula. This ingredient adds a touch of freshness to your cake. Finally, with a spatula, fold in the flour mixed with the baking powder, using a gentle up-and-down motion to avoid losing air from the meringue.
Pour the mixture into the prepared tray and bake for about 30 minutes, or until it passes the toothpick test. Let the base cool completely in the tray.
2. Preparing the strawberry mousse:
If you are using frozen strawberries, let them thaw. In the juice formed, hydrate the gelatin according to the instructions on the package. This step is crucial for achieving a smooth texture.
Use an immersion blender to turn the strawberries into puree. In a saucepan, heat the strawberry puree along with the sugar, stirring constantly until it reaches a boiling point. Once it starts to boil, remove the saucepan from the heat and add the hydrated gelatin, stirring until completely dissolved.
Let the mixture cool, but be careful not to let it thicken too much due to the gelatin. When it is almost cool, whip the cream until it becomes firm and add 2/3 of the strawberry jelly. Gently mix to combine.
3. Assembling the cake:
After the base has completely cooled, cut it into three equal layers. Place the first layer on a serving platter and spread half of the strawberry cream. Add the second layer and the remaining cream, then place the third layer on top. On this, pour the remaining 1/3 of the strawberry jelly, ensuring it is evenly distributed.
Place the cake in the refrigerator for at least 2 hours to set. This is the perfect time to focus on decoration! You can decorate the cake with whipped cream or reserved cream, creating decorative shapes on top.
Helpful tips and variations
- Gelatin: If you prefer a vegetarian version, you can use agar-agar instead of gelatin, making sure to follow the usage instructions.
- Alternative fruits: Use other seasonal fruits, such as raspberries or peaches, for a different and surprising variation.
- Serving: A strawberry mousse cake pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce.
Nutritional benefits
This cake provides a considerable amount of vitamins and antioxidants due to the strawberries, which are rich in vitamin C. Additionally, the egg white base is an excellent source of lean protein, making this cake a lighter choice than other desserts that contain a lot of butter or oil.
Frequently asked questions
- Can I use boxed egg whites? Yes, make sure they are of good quality and do not contain additives that could affect the consistency.
- How long does it keep in the refrigerator? The cake can be stored covered in the refrigerator for up to 3 days, but it is best within the first 48 hours.
- How can I make the cake less sweet? You can reduce the amount of sugar in the strawberry mousse or use a natural sweetener.
This strawberry mousse and jelly cake is not just a delicious dessert choice but also a way to bring a touch of summer into every bite. I encourage you to try it and share the result with your loved ones! Enjoy!
If you are looking for a cake that brings summer to your plate, you have come to the right place! This cake with a meringue base, strawberry mousse, and strawberry jelly is not only a delight for the taste buds but also an excellent way to use leftover egg whites from other dishes. I invite you to discover the steps to create this wonderful cake that you will surely love!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12
Ingredients
For the base:
- 14 egg whites (approximately 420 g)
- 14 tablespoons of sugar
- 14 tablespoons of flour
- 1 packet of baking powder
- 5 tablespoons of oil
- Zest of one lime
For the strawberry mousse:
- 600 g strawberries (frozen or fresh)
- 400 ml liquid cream (preferably Meggle, for a rich flavor)
- 2 packets of gelatin
- 4 tablespoons of sugar (or to taste)
Step by step for a perfect result
1. Preparing the base:
Start by preheating the oven to 180°C. This step is essential to achieve an even and well-baked base. Prepare a 20 x 30 cm baking tray by lining it with parchment paper. This detail will help detach the bases without damaging them.
In a large bowl, begin to whip the egg whites with a mixer. It is important to ensure that the bowl is clean and free of grease to achieve a well-aerated foam. After a few minutes, gradually add the sugar, continuing to mix until you obtain a glossy and stiff meringue. A useful trick is to check if the sugar has completely dissolved by rubbing the meringue between your fingers; if you no longer feel granules, it's ready!
Add the oil and lime zest, gently folding in with a spatula. This ingredient adds a touch of freshness to your cake. Finally, with a spatula, fold in the flour mixed with the baking powder, using a gentle up-and-down motion to avoid losing air from the meringue.
Pour the mixture into the prepared tray and bake for about 30 minutes, or until it passes the toothpick test. Let the base cool completely in the tray.
2. Preparing the strawberry mousse:
If you are using frozen strawberries, let them thaw. In the juice formed, hydrate the gelatin according to the instructions on the package. This step is crucial for achieving a smooth texture.
Use an immersion blender to turn the strawberries into puree. In a saucepan, heat the strawberry puree along with the sugar, stirring constantly until it reaches a boiling point. Once it starts to boil, remove the saucepan from the heat and add the hydrated gelatin, stirring until completely dissolved.
Let the mixture cool, but be careful not to let it thicken too much due to the gelatin. When it is almost cool, whip the cream until it becomes firm and add 2/3 of the strawberry jelly. Gently mix to combine.
3. Assembling the cake:
After the base has completely cooled, cut it into three equal layers. Place the first layer on a serving platter and spread half of the strawberry cream. Add the second layer and the remaining cream, then place the third layer on top. On this, pour the remaining 1/3 of the strawberry jelly, ensuring it is evenly distributed.
Place the cake in the refrigerator for at least 2 hours to set. This is the perfect time to focus on decoration! You can decorate the cake with whipped cream or reserved cream, creating decorative shapes on top.
Helpful tips and variations
- Gelatin: If you prefer a vegetarian version, you can use agar-agar instead of gelatin, making sure to follow the usage instructions.
- Alternative fruits: Use other seasonal fruits, such as raspberries or peaches, for a different and surprising variation.
- Serving: A strawberry mousse cake pairs perfectly with a scoop of vanilla ice cream or warm chocolate sauce.
Nutritional benefits
This cake provides a considerable amount of vitamins and antioxidants due to the strawberries, which are rich in vitamin C. Additionally, the egg white base is an excellent source of lean protein, making this cake a lighter choice than other desserts that contain a lot of butter or oil.
Frequently asked questions
- Can I use boxed egg whites? Yes, make sure they are of good quality and do not contain additives that could affect the consistency.
- How long does it keep in the refrigerator? The cake can be stored covered in the refrigerator for up to 3 days, but it is best within the first 48 hours.
- How can I make the cake less sweet? You can reduce the amount of sugar in the strawberry mousse or use a natural sweetener.
This strawberry mousse and jelly cake is not just a delicious dessert choice but also a way to bring a touch of summer into every bite. I encourage you to try it and share the result with your loved ones! Enjoy!