Strawberry Mousse Cake

About 6 years ago I made an earlier version of this cake and my first attempt to make mousses with gelatine. It involved a long recipe and three attempts before it worked, you have to say that I have come a long way since then. And when the cake was originally a birthday cake, it is only fitting that it be reinterpreted for the same occasion … with an easier and more manageable recipe without too many pitfalls.

STRAWBERRY MOUSSE CAKE
10-12 PERS.

OREO BASE:
200 G OREOS
60 G BUTTER

Blend Oreos into crumbs.

Melt the butter and blend the two things together.

Press the pulp into the bottom of an 18 cm springform (coated with baking paper in the bottom and cake plastic on the sides) and well up the sides to form a pie base. Place the shape on the keel until the bottom is solidified.

STRAWBERRY MOUSSE:
2 SHEETS GELATINE
150 G STRAWBERRIES (FROZEN CAN BE USED)
50 G SUGAR
JUICE OF ½ LEMON
1.5 DL.HEAVY CREAM 38%
SEEDS OF 1/2 VANILLA POD
15 G ICING SUGAR

Soak the gelatine in cold water for a minimum of 10 min.

Cook a compote of strawberries, lemon juice and sugar for 5-10 min until the fruit is soft and tender. (If you only use frozen berries, then discard about half of the juice from after cook, otherwise the mousse becomes too soft, when it sets.)

Blend the compote to a fine puree.

Squeeze the water out of the gelatine and melt it in the puree. Set it aside and cool to room temperature.

Cut the vanilla pod lengthwise and scrape the seeds out with a knife.

Whisk cream, vanilla seeds and icing sugar to soft peaks.

Gently fold the whipped cream together with the puree without knocking too much air out.

Fill the mousse into a piping bag and place it in the refrigerator until it has set, it must be firm and able to hold its shape.


YOGURT MOUSSE:
2 SHEETS GELATINE
JUICE AND ZEST OF ½ LEMON
30 G ICING SUGAR
250 G GREEK YOGURT
75 G HEAVY CREAM 38%

Soak the gelatine in cold water for 5-10 min.

Mix lemon zest, yogurt and icing sugar in a bowl.

Heat the lemon juice up to the boiling point, squeeze the water out of the gelatine and melt it in the juice. Let it cool to room temperature or just a bit cooler than your little finger.

Pour the juice into the yogurt in a thin stream while whisking constantly.

Whip the cream to soft peaks and gently fold it into the yogurt.

Fill the mousse into a piping bag and place it in the fridge until the mousse has set. It must be firm in order to keep its shape.


ASSEMBLY:

Remove the cake from the refrigerator.

First pipe a ring of strawberry mousse onto the oreo base along the edge of the bottom.

Then a ring of yogurt mousse inside of the first ring,

Continue to switch between strawberry and yogurt until the entire base is covered with alternating red and white colours.

Make a second layer but make sure to switch between colours.

Smooth out the surface to make it level.

Place the cake in the refrigerator for at least two hours or overnight until the mousses have set.

STRAWBERRY JELLY:
200 G STRAWBERRY
25 G SUGAR
2 SHEETS GELATINE

Soak the gelatine in cold water for 5-10 min.

Cook the strawberries with sugar for a compote and mash the berries with the back of a spoon.

Strain the compote through a fine mesh sieve.

Squeeze the water from of the gelatine and melt it in the warm puree.

Let the puree cool to room temperature.

Gently spread it over the cake with a spoon.

Chill the cake for at least two hours more, preferably overnight.

DECORATION:
FRESH STRAWBERRIES
RED WOOD SORREL AND FLOWERS
OPALYS CRUNCHY PEARLS
SPRINKLES

Decorate with fresh strawberries, wood sorrel, their yellow flowers, Opalys crunchy pearls and sprinkles.

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