Strawberry Mousse Cake

Description:
Strawberry Mousse Cake is a light, airy, and decadent dessert with layers of fluffy strawberry mousse, a delicate sponge cake, and a glossy strawberry glaze. Perfect for summer, this cake offers the sweet, refreshing flavor of strawberries in every bite, complemented by a smooth, creamy texture. It’s a beautiful, visually appealing dessert that’s ideal for special occasions like birthdays, weddings, or a festive gathering.

Origin:
The mousse cake has French origins, known for its light, fluffy texture. The combination of mousse with sponge cake creates a balanced and luxurious dessert. Strawberry mousse cake, specifically, is a popular summer treat that brings the fresh, tangy flavor of strawberries together with the creamy richness of mousse.

Ingredients (Serves 8-10):

• For the sponge cake:
  • 4 large eggs, separated
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Pinch of salt
• For the strawberry mousse:
  • 300g (10 oz) fresh strawberries (or more for decoration)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
• For the strawberry glaze:
  • 1/2 cup (120ml) strawberry puree (from fresh or frozen strawberries)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice (optional, to balance sweetness)
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (optional, to thicken)
• Optional garnish:
  • Fresh strawberries
  • Mint leaves
  • Whipped cream

Instructions:

1. Prepare the sponge cake:
   Preheat the oven to 180°C (350°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
   • In a mixing bowl, beat the egg yolks with half of the sugar (about 1/4 cup) until light and fluffy.
   • In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
   • Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the batter.
   • Sift the flour and baking powder over the egg mixture and fold it in gently, along with the vanilla extract.
   • Pour the batter into the prepared pan and bake for about 15-18 minutes or until a toothpick inserted into the center comes out clean.
   • Allow the sponge cake to cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
2. Make the strawberry mousse:
   • Puree the fresh strawberries in a blender or food processor until smooth.
   • In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.
   • In a saucepan, heat the strawberry puree with the sugar and bring to a simmer. Once heated, remove from the heat and stir in the bloomed gelatin. Stir until the gelatin is fully dissolved. Allow the mixture to cool to room temperature.
   • In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form.
   • Once the strawberry mixture has cooled, gently fold the whipped cream into it until smooth and well combined. Set aside.
3. Assemble the cake:
   • Place the cooled sponge cake into the base of a 9-inch springform pan (if you removed the cake earlier, reassemble it in the pan).
   • Pour the strawberry mousse over the sponge cake layer, smoothing it into an even layer.
   • Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set.
4. Make the strawberry glaze:
   • In a small saucepan, heat the strawberry puree, sugar, and lemon juice (if using) over medium heat.
   • If you prefer a thicker glaze, whisk the cornstarch mixture into the puree and simmer for 2-3 minutes until the glaze thickens. Let it cool slightly.
   • Once the mousse layer has set, pour the cooled strawberry glaze over the top of the mousse. Spread it out gently with a spatula to cover the entire surface.
   • Return the cake to the fridge for another hour to allow the glaze to set.
5. Decorate and serve:
   • Once the cake is fully set, remove the springform pan and transfer the cake to a serving platter.
   • Garnish with fresh strawberries, mint leaves, or a dollop of whipped cream before serving.

Tips for Success:

• Gelatin: Be sure to fully dissolve the gelatin in the warm strawberry mixture to prevent clumps from forming in the mousse.
• Sponge Cake: Don’t overmix the batter when combining the egg whites and yolks. The lighter the batter, the fluffier the cake will be.
• Chill Time: Make sure to allow sufficient time for the mousse and glaze to set in the fridge. This helps the cake maintain its structure when sliced.

Recommendations:

• This cake pairs wonderfully with a glass of chilled white wine or a sparkling beverage.
• If you like more texture, you can add chopped fresh strawberries into the mousse mixture for added fruit chunks.
• For a chocolate twist, you can layer a thin layer of chocolate ganache between the sponge cake and mousse layers.

Nutrition (Approximate per serving):

• Calories: 300-350 kcal
• Protein: 3g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 2g
• Sugar: 25g
• Sodium: 100mg

Strawberry Mousse Cake is a refreshing, light, and fruity dessert that’s perfect for any celebration or a sweet end to a summer meal. Its creamy mousse and vibrant strawberry layers will surely impress your guests! Enjoy!