Strawberry mousse cake

Name: Strawberry mousse cake - stefania K.
Ingredients: For the base: 8 eggs; 10 tablespoons of sugar; 5 tablespoons of oil; 10 tablespoons of flour; 2 tablespoons of cocoa; 1 pinch of salt. For soaking: 200 ml of elderflower syrup. For strawberry mousse: 500 g of strawberries; 5 tablespoons of powdered sugar; 250 ml of liquid cream; 5 g of gelatin; 1 pinch of salt. For decoration: halved strawberries; whipped cream; 2 tablespoons of strawberry syrup.

Dessert - Strawberry mousse cake by stefania K. - Recipia

The strawberry mousse cake is perfect for days when you want a cold dessert with a fluffy base and a slightly tangy cream. The marbled base can be optionally soaked with elderflower syrup, which pairs very well with the strawberries. The mousse remains creamy and not too set, as the recipe uses a small amount of gelatin. I also used some strawberry syrup for decoration, leftover from a jam made the day before, but any available strawberry syrup can be used. Quick Info Total time: about 1 hour and 15 minutes, excluding the time needed for the base to cool completely Preparation time: not specified exactly; the preparation of the base and mousse is done before baking and cooling Baking time: about 35 minutes Cooling time: at least 30 minutes after assembly, plus the time needed for the base to cool Servings: the number depends on the size of the pieces; from a 26 x 36 cm tray, about 16 servings result Difficulty: medium Recipe type: cold cake with marbled base, strawberry mousse, and whipped cream Ingredients For the base 8 eggs 10 tablespoons sugar 5 tablespoons oil 10 tablespoons flour 2 tablespoons cocoa 1 pinch of salt For soaking 200 ml elderflower syrup For the strawberry mousse 500 g strawberries 5 tablespoons powdered sugar 250 ml liquid cream 5 g gelatin 1 pinch of salt For decoration halved strawberries whipped cream reserved for decoration 2 tablespoons strawberry syrup Preparation method 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a large bowl, add the salt, and beat until frothy. Gradually incorporate the sugar, continuing to beat until you achieve a firm meringue. Add the yolks one by one, mixing gently after each addition. Then gradually pour in the oil without mixing aggressively. Incorporate the 8 tablespoons of flour in a rain, carefully mixing so that the meringue does not lose too much volume. 2. Divide the mixture and create the marbled pattern Divide the mixture into two equal parts. In one part, add the 2 tablespoons of cocoa, and in the other part, add the remaining 2 tablespoons of flour. Mix each part separately until well combined. Line the 26 x 36 cm tray with parchment paper. Place two tablespoons of the plain mixture in the center of the tray, then two tablespoons of the cocoa mixture. Continue alternating the two mixtures until finished. There is no need to spread each layer; the circles of batter will settle on top of each other by themselves. Finally, gently level the base by shaking the tray slightly. Bake in a preheated oven at 180 degrees Celsius for about 35 minutes, or until it passes the toothpick test. Let the base cool completely before adding the mousse. 3. Prepare the strawberry mousse Clean the strawberries and blend them until you get a puree. Mix the puree with the powdered sugar and salt. Separately, whip the liquid cream until it thickens. Reserve a small amount for decoration, and incorporate the rest into the strawberry puree. Mix until the cream becomes uniform. Prepare the gelatin according to the instructions on the packet and add it to the strawberry cream. The amount of 5 g is small relative to the volume of the mousse, so the cake will not have a firm, gelatinous cream. The final texture will be firmer than plain whipped cream but will remain creamy. 4. Assemble the cake Once the base has cooled, soak it with the 200 ml of elderflower syrup. Pour the strawberry mousse over the base and spread it into an even layer. Refrigerate the cake for about 30 minutes. After this time, it can be cut, although the base should be completely cooled before assembly. 5. Decorate Place halved strawberries on each serving. Decorate with the reserved whipped cream and drizzle with strawberry syrup. In the original recipe, I used syrup leftover from a jam made the day before. Why I make this recipe often I love this cake because it uses simple ingredients and can be made when there are many strawberries to consume. The base is simple enough, and the mousse is made without a cooked cream. Additionally, leftover elderflower syrup can be used for soaking, adding a pleasant flavor without needing a separate syrup. The texture is light and suitable for a cold dessert. The mousse does not set excessively, keeping the cake creamy and easy to eat with a spoon or fork. Tips The egg whites should be beaten until the meringue is firm before adding the sugar and yolks. If you mix too much after adding the flour, the base may come out less airy. The flour is added in two stages. In the plain mixture, 8 tablespoons of flour are added, and after dividing, an additional 2 tablespoons are added to the part without cocoa. The other 2 tablespoons are for the cocoa part. The base must be completely cool before adding the mousse. If it is warm, the whipped cream may lose its texture, and the cream will not settle evenly. For a firmer mousse, more gelatin can be used, but this recipe is designed to remain creamy. There is no need to increase the amount if you prefer a soft texture. Soaking should be done after the base has cooled. The elderflower syrup can be distributed gradually, so the base is moist but does not become too soft. Substitutions Elderflower syrup can be replaced with a simple syrup made from water, sugar, and essence. Soaking is optional, so it can be omitted if you prefer a drier base or want to keep the cocoa flavor more prominent. The strawberry syrup for decoration can come from jam or can be omitted. Glazing is not essential for structure but just complements the decoration and flavor. Variations The base can be left in the marbled pattern formed by alternating the two mixtures. If you are not aiming for a specific pattern, you can spread the two mixtures in simple layers without changing the ingredients or quantities. For decoration, halved strawberries can be used as specified in the recipe. If the fruits are very large, they can be cut into smaller pieces, making the portions easier to cut. The mousse can be spread in a single layer over the entire base or portioned after cooling. The amount of gelatin remains the same, regardless of the decoration method. Serving ideas Cut the cake after the mousse has cooled and set. Serve the pieces cold, with halved strawberries, whipped cream, and a drizzle of strawberry syrup on top. For a neat appearance, add the decoration to each portion just before serving. Fresh strawberries and whipped cream maintain their appearance better this way. Frequently asked questions Can I use frozen strawberries? The recipe source uses fresh strawberries blended. If using frozen strawberries, they must be thawed and drained beforehand so that the puree does not have too much liquid. However, for the texture intended here, fresh strawberries are the safe choice. How firm should the mousse be? The mousse should be firmer than plain whipped cream but remain creamy. The recipe uses 5 g of gelatin specifically to achieve this texture, not a very rigid one. Can I omit the elderflower syrup? Yes. Soaking the base is optional. You can use a simple syrup made from water, sugar, and essence, or leave the base unsoaked. When can I cut the cake? After the mousse has been in the fridge for at least 30 minutes and the base is completely cooled. If you want easier-to-handle portions, you can leave the cake in the fridge longer without changing the recipe. Why is flour added after dividing the mixture? The 10 tablespoons of flour are divided as follows: 8 are added to the initial mixture, then 2 tablespoons are added to the plain part after the mixture is divided. In the other part, the 2 tablespoons of cocoa are added. Nutritional values The values below are estimates and may vary depending on portion size, the amount of syrup used, and the type of cream. The calculation is made for 16 servings, without considering an exact amount of decoration for each piece. One serving has approximately: 260–290 kcal Protein: 5–6 g Carbohydrates: 30–35 g Fats: 13–16 g The sugars mainly come from the sugar used in the base and mousse, from strawberries, elderflower syrup, and the decoration syrup. The cream and oil contribute to the fat content, while the eggs provide a significant portion of the protein. Storage and reheating Store the cake in the refrigerator, covered, so that the mousse and whipped cream do not absorb odors from the fridge. It is recommended to add the strawberry decoration, whipped cream, and syrup as close to serving time as possible. The cake is not reheated. It is served cold, directly from the fridge. Because it has strawberry mousse and whipped cream, it is best consumed within a short time while the fruits and decoration maintain their texture and appearance.

Strawberry mousse cake

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