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Strawberry Mousse Cake

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Strawberry Mousse Cake

 

Yield

1 cake

Prep

30 min

Cook

40 min

Ready

2 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large eggs
separated
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½ cup sugar
granulated
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¼ teaspoon lemon zest
grated
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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1 ½ each gelatin, unflavored
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¼ cup water
cold
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2 cups strawberries
whole
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cup sugar
granulated
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2 tablespoons lemon juice
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½ cup yogurt, plain
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½ cup heavy whipping cream
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Syrup
3 tablespoons water
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3 tablespoons sugar
granulated
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2 tablespoons liqueur
strawberry flavor
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Ingredients

Amount Measure Ingredient Features
3 large eggs
separated
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118 ml sugar
granulated
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1.3 ml lemon zest
grated
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5 ml vanilla extract
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118 ml all-purpose flour
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1.5 each gelatin, unflavored
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59 ml water
cold
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473 ml strawberries
whole
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79 ml sugar
granulated
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3E+1 ml lemon juice
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118 ml yogurt, plain
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118 ml heavy whipping cream
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Syrup
45 ml water
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45 ml sugar
granulated
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3E+1 ml liqueur
strawberry flavor
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Directions

Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.

In a large bowl beat whites and cream of tartar to soft peaks.

Gradually beat in ¼ cup of the sugar, continuing to beat to stiff peaks.

In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.

Scrape yolks over whites, add lemon rind and vanilla and fold together.

Sift flour and salt over batter, folding in gently but thoroughly.

Transfer to prepared pan.

Bake at 350℉ (180℃) F for 25 minutes or until the top springs back when lightly touched.

Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and purée berries. In a small saucepan combine purée, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 47034% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 90mg 4%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 2%
Sugars g
Protein 17g
Vitamin A 14% Vitamin C 7%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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