Strawberry mousse cake

Name: Strawberry mousse cake - Niculina D.
Ingredients: BASE: 4 eggs 2 tablespoons oil 4 tablespoons sugar 5 tablespoons flour 1 packet Dr.Oetker baking powder SYRUP: 150 ml water 1 tablespoon sugar Dr.Oetker vanilla essence CREAM: 200 g strawberries 4 tab

Dessert - Strawberry mousse cake by Niculina D. - Recipia

The strawberry mousse cake is made with a simple, soaked sponge base and a light cream, where the strawberries are first transformed into a kind of jam. The sponge is baked in a 20 x 30 cm pan, then cut horizontally and filled with the strawberry cream and whipped cream. It needs time in the fridge for the gelatin to set the cream. Quick Info Total time: not specified; includes preparation, baking, cooling, and refrigeration time Preparation time: not specified in the original recipe Baking time: 30-35 minutes Servings: number not specified; the cake can be portioned as desired Difficulty: easy to medium Pan: 20 x 30 cm Recipe type: cake with sponge, syrup, and strawberry mousse Ingredients For the sponge 4 eggs 2 tablespoons oil 4 tablespoons sugar 5 tablespoons flour 1 packet Dr. Oetker baking powder For the syrup 150 ml water 1 tablespoon sugar Dr. Oetker vanilla essence For the strawberry cream 200 g strawberries 4 tablespoons sugar 250 ml liquid cream 1 packet Dr. Oetker gelatin 4 tablespoons water For decoration Strawberries, chocolate, or other decorative elements, as desired. Preparation method 1. Preparing the sponge Before you start, preheat the oven to a moderate temperature. Prepare the 20 x 30 cm pan and line it with baking paper. Place the whole eggs in a bowl, add the sugar, and beat them until they double in volume. This step helps achieve a lighter sponge, so take your time before adding the other ingredients. Pour in the oil and mix until incorporated. In a separate bowl, combine the flour with the baking powder, then gradually add them to the egg mixture. Mix using a spatula, folding gently from the bottom up, until no flour streaks remain. Pour the batter into the prepared pan and level it gently. Bake the sponge in the preheated oven at a moderate temperature for 30-35 minutes. After baking, remove the pan from the oven and let the sponge cool completely before cutting. A warm sponge can break more easily and won't cut as cleanly. 2. Preparing the syrup Combine the water and sugar in a pot and stir until the sugar dissolves. Finally, add the vanilla essence. Set the syrup aside until needed for assembly. 3. Preparing the strawberries Wash the strawberries, hull them, and mash them with a fork. Place them in a saucepan with the 4 tablespoons of sugar and cook over moderate heat until the mixture thickens, resembling a jam. Do not cook them longer than necessary to thicken. Once the mixture has thickened, remove the pot from the heat and let the strawberries cool. When cooled, blend them until smooth. 4. Preparing the cream Whip the liquid cream until it forms stiff peaks. Add the cooled strawberry puree and mix until the two components are well combined. Soak the gelatin in the 4 tablespoons of water and let it sit for 5 minutes. After soaking, melt the gelatin over steam. Once liquefied, add it to the strawberry and cream mixture and mix well. It is important that the strawberry puree is cooled before combining it with the cream. If it is still warm, it may affect the texture of the whipped cream. 5. Assembling the cake Cut the cooled sponge in half horizontally to create two layers. Place the first layer on a serving platter and soak it with the prepared syrup. Spread half of the strawberry cream over the sponge, then place the second sponge layer on top. Soak this layer as well, then spread the remaining cream on top. Level the cream and refrigerate the cake. Leave it there until the cream sets and can be sliced. Before serving, decorate the cake with strawberries, chocolate, or anything else you desire. Why I make this recipe often It’s a simple cake with a sponge made from a few ingredients and a cream where the strawberry flavor remains prominent. The cream is lighter than one based on butter, and the soaked sponge stays pleasant after being refrigerated. Additionally, the cake can be made in advance, which is helpful when you want to serve it cold. Tips Allow the sponge to cool completely before cutting and assembling. If warm, it may break when you cut it in half. The strawberries should be cooled before mixing with the cream. Warm puree can make the cream softer. The gelatin should be soaked in water for 5 minutes and melted over steam before being added to the cream. Do not add it directly in granule form to the mixture. The syrup can be poured gradually to prevent the sponge from becoming too wet in one spot. The cake should be kept in the fridge after assembly, as the cream contains whipped cream and gelatin. Substitutions The recipe calls for liquid cream and Dr. Oetker gelatin. If you use other products, maintain the original quantities and follow the preparation instructions on the gelatin package if there are different guidelines. The vanilla essence in the syrup can be chosen based on the product you have on hand, without changing the amount of water and sugar. Variations For decoration, you can use strawberries, chocolate, or a combination of both, as mentioned in the basic recipe. The cream can be left smoother after blending the strawberries or a bit more rustic if you don’t blend the fruits completely. For a uniform texture, blend until there are no large pieces remaining. Serving ideas Serve the cake cold, after the cream has set in the fridge. It can be cut into rectangular pieces, following the size of the pan. For a simple look, decorate each portion with a strawberry or a bit of chocolate. Frequently asked questions How long should the cake stay in the fridge? The recipe does not specify an exact time. The cake should be left in the fridge until the cream sets and can be cut without oozing. The duration depends on the fridge temperature and how well the cream was whipped. Can I use frozen strawberries? The original recipe uses fresh strawberries. If you choose frozen ones, they should be thawed, but the amount of liquid may vary. In this case, the strawberries should be cooked until the mixture thickens like a jam, as done in the basic recipe. Why is gelatin added to the cream? Gelatin helps stabilize the strawberry and whipped cream after cooling. Without this step, the cream may remain softer and spread more easily between the layers. Can I cut the sponge immediately after baking? It is better to let it cool before cutting. A warm sponge is more fragile and may break when you cut it into two layers. How long does the cake last? Because it contains whipped cream and fruit, the cake should be kept in the fridge. It is best consumed while fresh and should not be left at room temperature longer than necessary for serving. Nutritional values The values below are estimates and were calculated for the entire cake, using regular liquid cream. They may vary depending on the type of cream, the exact amount of tablespoons of sugar, and the number of servings. For the entire cake: Calories: approximately 1,900-2,100 kcal Protein: approximately 25-30 g Fat: approximately 95-110 g Carbohydrates: approximately 210-235 g If the cake is cut into 10 pieces, one serving has approximately: 190-210 kcal 2.5-3 g protein 9.5-11 g fat 21-24 g carbohydrates These values do not represent an exact nutritional calculation, as the recipe does not specify the brand and fat percentage of the cream or the exact weight of a packet of gelatin. Storage and reheating Keep the cake covered in the fridge. It should not be reheated, as the whipped cream and strawberry cream are not suitable for heating. Only take out the amount you want to serve and keep the rest refrigerated. The sponge and cream maintain their texture better if the cake is protected from heat and dry air.

Strawberry mousse cake

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