Summer months are perfect for making refreshing cakes and this strawberry mousse cake is definitely among them. In it the flavors of strawberries and mint meet which creates a dream combination and adds freshness.
Specs:
- Prep time: 90 min
- Bake time: 15 min
- Servings: 10
Equipment:
- Mixer
- Food Processor
- Bowl
- Saucepan
- Round Cake Tin (8 inches)
- Parchment Paper
- Whisk
Ingredients for Strawberry Mousse Cake:
1. Shortbread base:
- 85 g Unsalted Butter
- 90 g Torn Brioche
- 125 g Shortbread
2. Fresh Mint Mousse:
- 250 g Whipped Cream
- 50 g Vizyon Neutral Charlotte Mousse Powder
- 62.5 g Water at room temperature
- 10 g Chopped Mint (leave a few extra mint leaves for garnish)
3. Strawberry Mousse:
- 250 g Whipped Cream
- 50 g Vizyon Strawberry Charlotte Mousse Powder
- 62.5 g Water at room temperature
4. Strawberry Dressing:
- 200 g Strawberry Puree (blended strawberries)
- 100 g Water at room temperature
- 100 g Sugar
- 7 g Gelatin Powder
- 23 g Cold Water (for Gelatin Powder)
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Instructions:
Shortbread base:
Step 1:
Melt the butter over medium heat. Swirl the pan and heat it for 4-5 minutes, until it is nut brown. Then pour it into a bowl to cool slightly.
Step 2:
Finely tear the Brioche in a food processor and place it in a large bowl. Then mix the shortbread in a food processor until it turns into fine crumbs. Leave two teaspoons of crumbs aside for decoration.
Step 3:
In a bowl mix together the torn brioche and shortbread crumbs. Pour the brown butter over them and mix everything well.
Step 4:
Prepare a cake round tin lined with parchment paper.
Step 5:
Rub the mixture evenly on the bottom of the prepared cake tin and let it cool.
Fresh Mint Mousse:
Step 1:
Weigh out all the ingredients for the mousse because you will need to quickly mix them together one by one.
Step 2:
First, whip the cream until soft peaks form. But be careful not to over-whip it as it should still remain slightly loose to fill your mould evenly.
Step 3:
Using a whisk, mix the water and Neutral Charlotte Powder together until lumps are removed. Pour into the whipped cream and mix.
Step 4:
Stir chopped mint into the mixture.
Step 5:
Pour the mixture onto the base of shortbread crumbs and place in the fridge for an hour.
Strawberry Mousse:
Step 1:
Repeat the above process using Strawberry Charlotte Powder. But only once the mint mousse has set.
Step 2:
Pour the well-stirred mixture, without lumps, onto the hardened mint mousse and lightly tap the pan to level it.
Step 3:
Freeze overnight.
Strawberry Dressing (next day):
Step 1:
Mix 100 g of water and 100 g of sugar in a small bowl. Heat over moderate heat until the sugar is completely melted and syrup is formed.
Step 2:
Soak the powdered gelatin in 23 g of cold water and wait for it to swell.
Step 3:
Add 200 g of strawberry puree to the saucepan and pour in 100 g of the syrup from the first step. Mix and heat well over moderate heat.
Step 4:
Set aside the hot puree and mix in the soaked gelatin. Stir until the gelatin is completely dissolved, then strain the puree through a strainer. This will get rid of any lumps of unmelted gelatin.
Step 5:
Cool the dressing to body temperature (35-36 °C) and pour it over the surface of the cake.
Step 6:
Place the cake for the last time in the cold for 30 minutes so that the topping hardens.
Final step:
Enjoy your refreshing strawberry cake and don’t forget to share it with friends and family.