Strawberry Mousse Cake
Silky smooth strawberry mousse layered with delicious strawberry gelée and fluffy chiffon cake.
Ingredients
Strawberry Gelée:
Ingredients:
- 130 g 3/4 cup strawberry puree
- 25 g 1/4 cup granulated sugar
- 3 g 1 tsp. unflavored gelatin (bloomed in 1 TBSP water)
Vanilla Chiffon Cake:
Ingredients:
- 2 egg yolks
- 25 g 1/4 cup sugar
- 5 g 1 tsp. vanilla extract
- 30 g 1/4 cup cake flour, sifted
- 2 egg whites
Mousse Filling:
Ingredients:
- 170 g 1 cup sweetened condensed milk
- 7 g 2 tsp. unflavored gelatin powder (bloomed in 2 TBSP cold water)
- 340 g 1 1/2 cup cream cheese, room temperature
- 120 g 1 cup strawberry chunks
- 120 g 1/2 cup heavy whipping cream, semi-whipped
Instructions
Strawberry Gelée:
- Heat up the strawberry puree in the microwave.
- Add granulated sugar and bloomed gelatin. Mix until the gelatin is melted.
- Allow it to cool at room temperature.
- Transfer to a mold, cover, and freeze until set.
Vanilla Chiffon Cake
- Begin by mixing egg yolks, sugar, and vanilla extract.
- Add the sifted cake flour to the mixture and set aside.
- In a separate bowl, beat the egg whites until big foam starts to form. Gradually add 25g (1/4 cup) sugar, continuing to beat at medium-high speed until stiff peaks form.
- Fold a third of the meringue mixture into the batter until fully combined. Then, add the rest of the meringue, folding carefully to avoid deflating the mixture.
- Transfer to a baking pan and bake at 170°C (338°F) for 10 minutes.
- Once cooled, cut into a circle the same size as the base of the silicone mold.
Mousse Filling:
- Warm up the sweetened condensed milk in the microwave.
- Add the bloomed gelatin and mix until it's melted. Let it cool at room temperature.
- Mix in the cream cheese and strawberry chunks.
- Gently fold in the semi-whipped heavy cream.
- Pour half of the mousse filling into a silicone mold. Place the frozen strawberry gelée in the center. Add the remaining mousse, ensuring the gelée is fully covered. Tap the mold to level the mixture.
- Place the chiffon cake layer on top. Cover with plastic wrap and freeze until set, preferably overnight.
- Once set, demold and transfer to a cake stand. Spray with velvet spray for a luxurious finish.
Notes
Chef's Notes: Tips for the Perfect Strawberry Mousse Cake:
- Quality Over Quantity: When crafting your Strawberry Mousse Cake, selecting fresh, aromatic strawberries can make all the difference. A good quality berry ensures your mousse and gelée have that authentic fruity burst.
- Meringue Matters: The lightness of the chiffon in this cake hinges on perfectly beaten meringue. Aim for stiff, shiny peaks, ensuring you neither underbeat nor overbeat.
- Art of Velvet Spray: To get the pristine velvety texture on your Strawberry Mousse Cake, always spray on a thoroughly frozen surface. Use short, controlled bursts to ensure an even coating.