Recipe
STRAWBERRY MOUSSE CAKE
Serves: 8
Preparation time: 1 hour If they like it, it serves 8 otherwise
Cooking time: 40 minutes
Totaltime: 1 hour 40 minutes
Ingredients
- almond génoise (see recipe)
- For syrup:
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- For mousse:
- 1 1/2 cups hulled and cleaned strawberries
- 2 teaspoons unflavored gelatin
- 1/4 cup sugar
- 2 cups whipping cream
- 1 cup halved strawberries
- 1/2 cup currant jelly
Preparation
-
Prepare almond genoise.
Syrup:
In a medium saucepan, combine syrup ingredients. Heat to dissolve sugar.
Mousse:
Puree strawberries in food processor. Strain through fine sieve to make 1 cup.
Dissolve gelatin in 1/4 cup of the puree. Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture stand until cool but not set.
Whip the cream to form peaks. Fold into strawberry mixture.
Cut the two cakes in halves lengthwise. Line bottom of a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate top with strawberries.
main ingredients:
type of recipe:
cake
type of dish:
dessert
cuisine:
Canada
specific recipes:
Chef-recipe
season and occasion: Valentines-Day
-
Banana nut cake
-
Cream cheese and wild blueberry pound cake
-
Fijian cassava cake
-
Strawberry-orange sherbet
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