STRAWBERRY MOUSSE CAKE
Make and share this Strawberry Mousse Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
- In a large bowl beat whites and cream of tartar to soft peaks.
- Gradually beat in 1/4 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°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.
- MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
- Rinse, hull and puree berries.
- In a small saucepan combine puree, 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.
- SYRUP: In a small saucepan bring water and sugar to a boil.
- Remove from heat, cool and stir in liqueur.
- ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
- Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
- Drizzle half the syrup evenly 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.
- Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
- CREAM FROSTING AND GARNISH: Rinse and hull berries.
- Slice thinly.
- Whip cream until it's stiff and firm.
- Sweeten with sugar and spread evenly over top and sides of cake.
- Arrange berry slices in circle around the top and bottom edges of the cake.
- Refrigerate until serving time, which should be within the following hour or two.
CHOCOLATE STRAWBERRY MOUSSE CAKE
Steps:
- Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside.
- Preheat the oven to 325 degrees F.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
- To prepare the chocolate and strawberry mousse, reserve the 12 best-looking strawberries to decorate the top of the cake. In a food processor fitted with a metal blade, puree 4 ounces of strawberries (12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed. Refrigerate the remaining berries until needed (that includes the 12 berries for decoration) Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed. In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
- Using a hand-held whisk, whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
- Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
- Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
- Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
- Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
- Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature.
- Yield: 2 cups
STRAWBERRY MOUSSE: MOUSSE DE FRAISES
Steps:
- If using sheet gelatin, soak the sheets in cold water for 15 minutes.
- Puree the strawberries in a food processor. Drain through a fine strainer to eliminate the seeds. Heat the lemon juice and dissolve the powdered gelatin into it. Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
- Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly. Cool the mixture completely until it thickens.
- Whip the cream and gently fold into the strawberry mixture. Pour into a lightly buttered mold and refrigerate for at least 3 hours.
- Remove from mold, and garnish with cleaned and sweetened sliced strawberries.
CHILLED STRAWBERRY MOUSSE
Provided by Food Network
Categories dessert
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure.
- Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve.
- Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside.
- Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far.
- Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together.
- Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours.
- To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down.
STRAWBERRY MOUSSE CAKE
Steps:
- Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
- Melt the chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
- Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate; stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
- Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir remaining 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
- Preheat the oven to 425°F. Make the cake: Coat a 12 × 18 × 1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
- Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
- Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
- Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
- Assemble the cake: Cut cake crosswise into 3 rectangles. Set 1 layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse (about 2 cups) over the top. Top with second cake layer, top side up. Brush with remaining strawberry puree; spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
- Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.
STRAWBERRY MOUSSE CAKE
Covered with white-chocolate ganache, this strawberry-mousse cake makes a delightful sweet ending to a summer party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 18
Steps:
- Make the mousse: Puree halved strawberries in a food processor. Pass through a very fine sieve into a bowl (you should have about 1 cup puree). Stir in 1 tablespoon lemon juice; set aside.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth; set aside.
- Put 1/4 cup cool water into a small bowl. Sprinkle gelatin over top; let stand until softened, about 5 minutes. Stir 1/4 cup cream and the confectioners' sugar in a small saucepan; bring to a simmer over medium heat. Add gelatin mixture, and stir until gelatin has dissolved. Pour into bowl with the melted chocolate, and stir until smooth. Whisk in 3/4 cup strawberry puree; reserve remaining 1/4 cup puree.
- Put remaining 1 3/4 cups cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until medium peaks form. Whisk one-third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream using a large rubber spatula. Refrigerate 1 hour. Stir 1 tablespoon lemon juice into the sliced berries. Fold berries into mousse; refrigerate 1 hour.
- Preheat oven to 425 degrees. Make the cake: Coat a 12-by-18-by-1-inch rimmed baking sheet with cooking spray. Line bottom with parchment paper, and spray parchment. Dust with flour, and tap out excess.
- Put eggs, egg yolks, and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until the mixture is warm and the sugar has melted, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until egg mixture is pale, thickened, and has cooled, about 6 minutes.
- Remove bowl from mixer; sift together flour and salt over the top of egg mixture, and sprinkle with lemon zest. Using a large rubber spatula, carefully fold the flour mixture into the egg mixture, cutting through center and lifting gently over sides. When the flour is almost incorporated, pour butter down side of bowl, and gently fold in to incorporate.
- Pour batter into prepared baking sheet; smooth top. Bake until center springs back when lightly touched, 7 to 12 minutes. Invert, and unmold cake onto a parchment-lined wire rack; peel parchment from cake, and let cool completely.
- Assemble the cake: Cut cake crosswise into 3 rectangles. Set one layer, top side down, on a wire rack set over a rimmed baking sheet. Brush with half of the remaining strawberry puree. Spread a 3/4-inch-thick layer of mousse over the top (about 2 cups mousse). Top with second cake layer, top side up. Brush with remaining strawberry puree, and spread with a 3/4-inch-thick layer of mousse. Place third cake layer on top, top side up. Refrigerate at least 2 hours (preferably overnight). Trim sides of cake to be straight.
- Make the ganache: Bring cream just to a boil in a small saucepan over medium-high heat. Pour hot cream over the chocolate in a medium bowl; let stand 5 minutes. Stir until smooth. Stir in salt and lemon juice. Let stand until ganache is pourable and has cooled slightly. Pour ganache over top of cake, allowing it to drip down sides. Refrigerate assembled cake 1 hour before serving. Using 2 large spatulas, transfer cake to a serving platter. Garnish with strawberries.
QUICK CHEAT'S STRAWBERRY MOUSSE
Make the most of strawberries in this quick dessert, with a silky mascarpone layer complemented by a tangy compote, crunchy ginger biscuits and pistachios
Provided by Liberty Mendez
Categories Dessert
Time 25m
Number Of Ingredients 9
Steps:
- Put the strawberries, lemon juice, sugar and 2 tbsp water in a large pan over a medium heat and cook for 5 mins until the fruit has softened. Scrape into a bowl leave to cool. Tip 300g of the mixture into a blender (reserve the rest for later), blitz until smooth and sieve into a jug.
- Whisk the mascarpone in a large bowl to soften, then add the double cream, vanilla bean paste and lemon zest, and whisk again until just starting to thicken. Fold in the blitzed, sieved strawberry purée to combine - it will thicken a bit more. Alternatively, swirl it through so you have layers of compote going through the mousse.Will keep chilled for up to a day.
- Spoon or pipe the mousse into glass tumblers and top with the reserved strawberry compote, the gingernut crumbs, pistachios and dried strawberries, if you like.
Nutrition Facts : Calories 553 calories, Fat 46 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STRAWBERRY MOUSSE
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 2h20m
Number Of Ingredients 4
Steps:
- Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
CHOCOLATE STRAWBERRY MOUSSE CAKE - TRELLIS RESTAURANT
From "Death by Chocolate: The Last Word on a Consuming Passion", Marcel Desaulniers, Executive Chef / Owner of the Trellis Restaurant in Williamsburg, VA. For the more experienced baker. A bit labor intensive but well worth the effort. Very impressive presentation and a wonderful combination of flavors and textures. The cake will disappear much faster than it takes to prepare. Delicious, delicious, delicious. Note: The cake layers will be very thin; they are not the main focus of this cake but instead serve to hold the layers of strawberries and chocolate mousse. Be sure to read through the recipe several times before beginning preparation.
Provided by swissms
Categories Dessert
Time 7h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Chocolate Cake:.
- Lightly coat the insides of 3 (9 by 1 1/2-inch) cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment with more melted butter. Set aside. (Note: you must line cake pans with parchment paper or wax paper, otherwise the cake layers will be hard to remove and will fall apart.).
- Preheat the oven to 325 degrees F.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. Remove from heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff but not dry, about 3 to 4 minutes. Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites. Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.)
- Invert 1 of the cakes onto the bottom of a springform pan. Invert the other 2 cakes onto cake circles. Remove the parchment paper and refrigerate cakes for 30 minutes.
- Chocolate Strawberry Mousse:.
- Reserve the 12 best-looking strawberries to decorate the top of the cake. Set aside.
- To prepare the chocolate and strawberry mousse, in a food processor fitted with a metal blade, puree 4 ounces of strawberries (approximately 12 medium-sized berries should yield 1/2 cup of puree). Set aside until needed.
- Refrigerate the remaining berries until needed (that includes the 12 berries you set aside for decoration).
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 16 ounces semisweet chocolate, the white chocolate and the strawberry puree in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 12 to 14 minutes. Remove from the heat and stir until smooth. Transfer to a stainless steel bowl, using a rubber spatula to remove all of the melted chocolate mixture. Keep at room temperature until needed.
- In the bowl of an electric mixer fitted with a balloon whip, whisk the 6 egg whites on high until soft peaks form, about 2 minutes. Continue to whisk on high while gradually adding 2 tablespoons sugar. Whisk until stiff but not dry, about 30 seconds. Set aside at room temperature until needed.
- Whip the heavy cream in a well-chilled stainless steel bowl until stiff. Fold a quarter of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Now fold in the remaining egg whites. Set aside at room temperature until needed.
- Assembly:.
- Assemble the springform pan. Spread 1/2 cup of chocolate strawberry mousse onto the cake layer in the assembled springform pan. Arrange 1/2 the amount of reserved strawberries (not including the 12 for decoration), stem side down, into the mousse. The berries should be arranged in 2 rings: the first ring being 3/4-inch from the outside edge of the cake, and the second, inside ring, 3/4-inch away from the first. Distribute 3 cups of mousse over the berries, being careful to keep the berries in position. Holding the pan by the top rim, gently but firmly tap the bottom of the pan 2 to 3 times on your work surface (this will eliminate air pockets). Position a cake layer on top of the mousse, then repeat the process used on the first cake layer (1/2 cup mousse, remaining strawberries, and 3 more cups mousse). Top the mousse with the remaining cake layer and gently press into position. Refrigerate the cake for 2 hours (do not freeze).
- Refrigerate 1 cup of Semisweet Chocolate Ganache for at least 1 hour. Keep the remaining ganache at room temperature until needed.
- Remove the sides from the springform pan (do not remove the bottom of the pan from the cake; this will make it easier to handle later). Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of room-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Transfer the chilled cup of ganache to a pastry bag fitted with a large-sized star tip. Remove the cake from the refrigerator. Pipe a circle of 12 evenly spaced stars along the outside edge of the top of the cake. Place a strawberry, stem side down, into each ganache star. Refrigerate the cake for 30 minutes.
- Cut the cake with a serrated slicer, heating the blade of the slicer under hot running water before making each slice. Allow the slices to come to room temperature for 20 to 30 minutes before serving.
- Chocolate Ganache:.
- Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Yield: 2 cups.
STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE
Bring the flavours of Wimbledon to your table with this enticing afternoon treat
Provided by Jane Hornby
Categories Dessert, Dinner, Lunch
Time 32m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
- Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
- Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
- Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
Nutrition Facts : Calories 737 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.89 milligram of sodium
FROZEN STRAWBERRY MOUSSE CAKE
Make and share this Frozen Strawberry Mousse Cake recipe from Food.com.
Provided by KittyKitty
Categories Frozen Desserts
Time 2h40m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Strain the syrup from the strawberries into a large heatproof bowl. Sprinkle the gelatin over it and stir well. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved.
- Let cool, then chill for just under 1 hour, until beginning to set. Meanwhile, cut the sponge cakes in half lengthwise and spread the cut surfaces with the jam.
- Carefully whisk the creme fraiche into the strawberry jelly, then whisk in the canned strawberries. Line a deep, 8-inch loose-bottomed cake pan with waxed paper.
- Pour half the strawberry mousse mixture into the pan, arrange the cakes over the surface, and then spoon over the remaining mousse mixture, pushing down any sponge cake that rises up.
- Freeze for 1-2 hours until firm. Remove the cake from tha pan and carefully peel away the lining paper. Transfer to a serving plate. Decorate the mousse with whirls of whipped cream and strawberries.
Nutrition Facts : Calories 2381.2, Fat 44.1, SaturatedFat 21.3, Cholesterol 790.6, Sodium 1725.3, Carbohydrate 460.6, Fiber 5.5, Sugar 285.2, Protein 40.8
CHOCOLATE STRAWBERRY MOUSSE CAKE
This dessert is a little work to make but well worth it. Chilling time is included in the cooking time.
Provided by Irmgard
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- For the cake: In a bowl, beat the eggs until foamy; gradually beat in the sugar.
- Beat for 5 to 8 minutes or until the batter falls in ribbons when the beaters are lifted.
- Beat in the vanilla.
- Stir together the flour, cocoa powder, baking powder and salt; sift half over the egg mixture and fold in .
- Fold in the remaining flour mixture.
- Remove one-quarter of the batter to a small bowl; gradually fold in the butter.
- Gradually fold back into the batter.
- Scrape into a greased 8-1/2" springform pan.
- Bake in a 325°F oven for 40 minutes or until the cake springs back when lightly pressed.
- Let cool in the pan for 20 minutes.
- Turn out onto a rack and let cool completely.
- For the filling: In a bowl over hot (not boiling) water, melt the chocolate; let cool to room temperature, stirring occasionally.
- In a large bowl, whip the cream; set 2 cups aside for the strawberry mousse.
- Fold half of the remaining cream into the chocolate; fold in the remaining cream.
- In a separate bowl, beat the egg whites until stiff but not dry peaks form; fold into the chocolate mixture.
- In a food processor, puree 1 cup of strawberries with the sugar; fold into the reserved whipped cream.
- To assemble the cake: Place a 8-1/2" springform pan without its base on a cake plate.
- Cut some waxed paper into a 10" x 3" strip; fit the collar around the inside of the ring.
- Fit the sponge cake into the pan.
- Slice 1 cup of strawberries; arrange half over the cake.
- Pour on top of the strawberries the chocolate mousse, smoothing the top.
- Arrange the remaining strawberries over the mousse.
- Pour the strawberry mousse over the second strawberry layer, smoothing the top.
- Cover lightly with plastic wrap and refrigerate until set, about 2 hours.
- Before serving, remove the plastic wrap, springform side and collar from the cake.
- Dip the whole strawberries into the melted chocolate and arrange around the top edge of the cake.
- Serve immediately.
Nutrition Facts : Calories 298.4, Fat 23, SaturatedFat 13.8, Cholesterol 137.8, Sodium 100.2, Carbohydrate 20.5, Fiber 1.7, Sugar 13.6, Protein 4.8
More about "strawberry mousse cake food"
STRAWBERRY BAVARIAN MOUSSE CAKE - RICARDO
From ricardocuisine.com
5/5 (38)Total Time 55 minsCategory DessertsCalories 390 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Butter the sides.
STRAWBERRY MOUSSE CAKE - BEST RECIPES EVER
From cbc.ca
STRAWBERRY MOUSSE CAKE RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
Reviews 53Calories 443 per servingCategory Dessert
- Prepare the sponge cake base first. Line a 9 or 10-inch spring form pan with parchment paper. Preheat oven to 350F.
- Place the eggs and sugar into mixer bowl and whisk on high speed for 7 to 8 minutes until eggs are very voluminous and almost white in color. In a separate bowl, combine the flour and baking powder. Sift small amounts of flour into the eggs and fold gently but thoroughly after each addition. Fold in the diced strawberries and vanilla extract at the end. Pour the cake batter into the prepared spring form pan and bake in preheated oven for 18 to 20 minutes or until the top is golden brown. Remove the cake and allow it cool.
- Meanwhile, prepare the mousse. Place the strawberries, strawberry extract and sweetened condensed milk into a food processor and pulse into a puree; set aside. Pour the heavy cream into a mixer bowl and add the sugar. Whisk until a light and fluffy whipped cream forms. Add the softened whipped cream cheese and whisk until smooth. Fold in the strawberry puree and add the diced strawberries.
- Combine the water and gelatin in a small saucepan or microwave safe cup. Heat or microwave the gelatin until it's completely dissolved. Add the dissolved gelatin into the mousse and fold until combined. Pour the prepared mousse over the cooled sponge cake.
STRAWBERRY-FILLED ANGEL FOOD CAKE - DRISCOLL'S
From driscolls.com
STRAWBERRY MOUSSE ANGEL FOOD CAKE | NATIONAL CELIAC ...
From nationalceliac.org
STRAWBERRY MOUSSE CAKE (HOMEMADE AND DELICIOUS) | JERNEJ ...
From jernejkitchen.com
STRAWBERRY MOUSSE CAKE - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
STRAWBERRY MOUSSE YULE LOG WITH CREAM CHEESE ICING ...
From canadianliving.com
STRAWBERRY MOUSSE CHEESECAKE - ALL FOOD RECIPES BEST ...
From allfood.recipes
RECIPE OF PERFECT STRAWBERRY MOUSSE CAKE - WWW.VERBIERGPS.COM
From verbiergps.com
STRAWBERRY MOUSSE CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
RAW FOOD LAYER CAKE WITH STRAWBERRY MOUSSE AND CHOCOLATE ...
From foodsdictionary.com
HOW TO MAKE STRAWBERRY MOUSSE CAKE FILLING
From familycuisine.net
STRAWBERRY-FILLED ANGEL FOOD CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
HAZELNUT & STRAWBERRY MOUSSE CAKE - COOL FOOD DUDE
From coolfooddude.com
STRAWBERRY MOUSSE CAKE | CHILLED DESSERTS | SBS FOOD
From sbs.com.au
CHOCOLATE CAKE WITH STRAWBERRY MOUSSE FILLING - CHEF DENNIS
From askchefdennis.com
RECIPE: STRAWBERRY MOUSSE CAKE | CBC LIFE
From cbc.ca
STRAWBERRY CHOCOLATE MOUSSE CAKE RECIPE - FOOD.COM
From food.com
SCIENCE OF A STRAWBERRY MOUSSE MIRROR GLAZE CAKE ...
From foodcrumbles.com
STRAWBERRY MOUSSE | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
[HOMEMADE] STRAWBERRY MOUSSE CAKE : FOOD - REDDIT
From reddit.com
WHITE CHOCOLATE MOUSSE CAKE FILLING WITHOUT GELATIN | TUBEGOD
From tubegod.blogspot.com
EASY FRESH STRAWBERRY MOUSSE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
STRAWBERRY MOUSSE MIRROR GLAZE CAKE RECIPE - THE COOKING ...
From thecookingfoodie.com
CHOCOLATE CAKE RECIPE FROM SCRATCH : 22+ SIMPLE COOKING ...
From oldfoodstampbooks.blogspot.com
STRAWBERRY MOUSSE CAKE | FOOD TO LOVE
From foodtolove.co.nz
STRAWBERRY BAVARIAN MOUSSE CAKE - FOOD NEWS
From foodnewsnews.com
LAYERED STRAWBERRY MOUSSE CAKE - ALL FOOD RECIPES BEST ...
From allfood.recipes
MATCHA ROLL CAKE STRAWBERRY - NESTOR PINA
From fiskekarmnyz47.blogspot.com
STRAWBERRY MOUSSE CAKE - EVERFRESH FOOD MARKET
From everfreshfoodmarket.com.au
STRAWBERRY MOUSSE CAKE | MISS CHINESE FOOD
From misschinesefood.com
STRAWBERRY MOUSSE CAKE - MISS CHINESE FOOD
From misschinesefood.com
STRAWBERRY MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
STRAWBERRY MOUSSE CAKE RECIPE - BBC FOOD
From bbc.co.uk
STRAWBERRY MOUSSE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love