Strawberry mousse cake with caramel

Strawberry and Caramel Mousse Cake

Welcome to the sweet world of cakes! Today, I will guide you step by step in making a special cake, full of flavors and textures, that is sure to bring a smile to the faces of your loved ones. This is a strawberry and caramel mousse cake, perfect for birthdays, holidays, or simply to celebrate the beautiful moments in life. Whether you want to impress your friends or pamper your family, this dessert is the ideal choice.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10

A brief history

The strawberry and caramel mousse cake is a wonderful example of how the combination of fresh fruits and caramel can transform a simple cake into a refined delicacy. The mousse, known for its airy and creamy texture, has gained popularity in international cuisine, becoming a favorite among elegant desserts. Caramel, on the other hand, adds a note of richness and depth, perfectly complementing the sweetness of strawberries.

Ingredients

For the cake base:
- 5 eggs (choose fresh eggs for better taste)
- 5 tablespoons of sugar (you can adjust the amount according to personal preference)
- 3 tablespoons of oil (sunflower oil is a good choice)
- 4 tablespoons of flour (wheat flour is ideal)
- 2 tablespoons of cocoa (high-quality cocoa will enhance the flavor)
- 1 teaspoon of baking powder
- Vanilla extract (for an irresistible aroma)

For the strawberry mousse:
- 200 g of strawberries (fresh or frozen)
- 120 g of sugar
- 8 g of gelatin (gelatin helps the mousse have a firm texture)
- 350 ml of heavy cream (make sure it is very cold)

For the caramel:
- 100 g of sugar
- 35 g of butter
- 75 ml of heavy cream

For the caramel mousse:
- 4 egg yolks (high-quality eggs)
- 50 g of sugar
- 60 ml of milk (whole milk is recommended for a richer cream)
- 50 g of caramel
- 10 g of gelatin
- 400 g of heavy cream

For decoration:
- Marshmallow fondant (for a personalized decoration)

Preparation instructions

Step 1: Preparing the cake base

1. Prepare the ingredients: Start by preparing all the ingredients. Make sure the eggs are at room temperature, which will help achieve a fluffier foam.

2. Whip the egg whites: In a large bowl, add the egg whites along with a pinch of salt. Beat them with an electric mixer until they become foamy. Continue to mix and gradually add the sugar, beating until the foam becomes glossy and firm.

3. Prepare the yolks: In another bowl, beat the yolks with the oil and vanilla extract until the mixture is smooth.

4. Combine the mixtures: Add the yolk mixture over the egg white foam and gently fold in with a spatula, being careful not to lose the air in the mixture.

5. Incorporate the dry ingredients: Mix the flour, cocoa, and baking powder, then gradually fold them into the egg mixture, stirring gently until everything is well combined.

6. Bake the base: Pour the batter into a round baking pan (26 cm) lined with parchment paper. Bake in a preheated oven at 180°C for about 25-30 minutes, or until the cake passes the toothpick test. Remove it and let it cool completely on a wire rack.

Step 2: Preparing the caramel

1. Melt the sugar: In a saucepan, add the sugar and let it melt over medium heat, stirring constantly, until it becomes golden.

2. Add butter and cream: Once the sugar has melted, take the saucepan off the heat and add the butter, stirring carefully. Then, add the heavy cream, being cautious of the steam. Put it back on low heat and simmer the mixture until the caramel thickens slightly. Let it cool.

Step 3: Preparing the strawberry mousse

1. Hydrate the gelatin: Soak the gelatin in a few tablespoons of cold water for about 5-10 minutes.

2. Cook the strawberries: Wash the strawberries and place them in a saucepan with the sugar. Cook them over low heat, stirring continuously, until the sugar melts.

3. Puree the strawberries: Remove the saucepan from the heat and puree the strawberries with an immersion blender. Add the hydrated gelatin and mix until completely dissolved. Let the mixture cool.

4. Whip the cream: In a separate bowl, whip the heavy cream until it becomes firm. Add the cooled strawberry puree and gently fold in with a spatula.

5. Assemble the mousse: On a serving platter, place a layer of cake and mount a cake ring around it. Spread the strawberry mousse on top, leveling it well. Let the cake chill in the fridge while you prepare the caramel mousse.

Step 4: Preparing the caramel mousse

1. Hydrate the gelatin: As before, soak the gelatin in 5 tablespoons of cold water.

2. Whip the yolks: In a bowl, beat the yolks with the sugar until they become pale and fluffy. Add the hot milk, stirring continuously to avoid curdling.

3. Cook the mixture: Place the mixture over low heat and cook for 5-7 minutes, stirring constantly, until it thickens slightly. Remove from heat and add the hydrated gelatin, mixing well. Finally, incorporate the caramel and mix until everything is smooth.

4. Whip the cream: Whip the heavy cream until it becomes firm and fold it into the caramel cream.

5. Finish the cake: Spread the caramel mousse over the strawberry mousse, then cover with the second layer of cake. Let the cake chill in the fridge for a few hours or, ideally, overnight.

Step 5: Decorating the cake

1. Decorate the cake: The next day, remove the cake from the fridge and decorate it with marshmallow fondant or to your liking. You can also add some fresh strawberries for a more vibrant look.

Useful tips

- Customization: You can replace the strawberries with other seasonal fruits, such as raspberries or peaches, to create a different version of the cake.
- Gelatin: If you want a less sweet cake, reduce the amount of sugar in the mousses. Gelatin is essential for achieving the perfect texture, so do not skip it.
- Serving: This cake pairs wonderfully with a scoop of vanilla ice cream or a berry sauce. Serve it alongside a cup of tea or coffee for a complete experience.

Nutritional information

This strawberry and caramel mousse cake is not only delicious but also packed with nutrients. Strawberries are rich in vitamin C and antioxidants, while heavy cream adds a calcium boost. Being a rich dessert, it’s best to consume it in moderation. Per serving, the cake has approximately 400-500 calories, depending on the size and ingredients used.

Frequently asked questions

1. Can I use frozen fruits?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using.

2. Is it necessary to use gelatin?
Gelatin is essential for achieving a firm and airy texture. If you prefer a vegetarian cake, look for a plant-based alternative, such as agar-agar.

3. How long can the cake be stored in the fridge?
The cake can be stored in the fridge for 3-4 days, covered with plastic wrap or in an airtight container to prevent drying out.

I hope you enjoyed this strawberry and caramel mousse cake recipe. I encourage you to try it and enjoy every moment spent in the kitchen! Cheers to you, and may you have many sweet moments with your loved ones!