STRAWBERRY MOUSSE CAKE
This is a recipe you have to try! Enjoy !
For Sponge Cake:
1/2 cup all-purpose flour
3 large eggs
1/2 teaspoon baking powder
1/3 cup extra fine granulated sugar
1/2 teaspoon pure vanilla extract
For Strawberry Mousse:
2 ½ cups strawberries, hulled and sliced
1 teaspoon strawberry extract
1 ½ cup heavy cream
1/4 cup extra fine granulated sugar
3 tablespoon Powder sugar
1 packet Knox unflavored gelatin *
1/4 cup cold water
First, prepare the sponge cake base. Line a 10-inch springform pan with parchment paper.Preheat oven to 350°F.
Place the eggs and sugar into mixer bowl and whisk on high speed for 6 minutes until eggs are very voluminous, light, frothy and evenly colored.
In the meantime,in a separate bowl, combine the flour and baking powder. Sift small amounts into the eggs and fold gently but thoroughly.
Add pure vanilla extract at the end.
Pour the cake batter into the prepared spring form pan and bake in preheated oven for 20 minutes or until the top is golden brown.
Remove the cake and allow it cool.
Prepare the mousse
Sprinkle gelatin over cold water in saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin is dissolved. (about 1 minute).
Remove from heat.
Place strawberries, strawberry extract, extra fine sugar, and gelatin mixture in a food processor or blender.
Whirl to puree. Pour into the bowl and chill until mixture mounds when dropped from spoon.(1 hour)
Beat heavy cream and powdered sugar in a chilled bowl until soft peaks form. Stir ¼ of cream into the strawberry puree to lighten mixture. Fold in remaining cream. Pour the prepared mousse over the cooled sponge cake.
Refrigerate for 2 hours before serving.Enjoy.
Garnish this mouthwatering cake with chocolate flakes.
One envelope of Knox Unflavored Gelatin will gel 2 cups of liquid. 1 packet is about 2 1/2 teaspoons (7 g) unflavored gelatin. If a recipe calls for 1 tablespoon, use 1 pouch of unflavored gelatin
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