Strawberry mousse cake is a delicious combination that unites the smoothness and freshness of the mousse with the spongy texture of the cake. Its origin dates back to European traditions, where fruit mousses have been enjoyed for centuries as elegant and light desserts. In Latin America, this dessert has gained great popularity, adapting to local ingredients, especially strawberries, which provide a sweet and vibrant flavor. Depending on the country, it may have various names such as "Pastel de mousse de fresa" in Mexico, "Torta mousse de frutilla" in Argentina and Chile, or simply "Mousse de fresa con bizcocho" in other regions. This dessert is a classic at gatherings and celebrations, being appreciated for its delicacy and combination of textures.
Strawberry mousse cake
How to Prepare Strawberry Mousse Cake
To begin, grease with butter and flour the bottom and sides of a 9-inch springform pan. Reserve the pan for later.
In a large bowl, beat the egg whites together with the cream of tartar until soft peaks form. Gradually add 1/4 cup of the sugar, continuing to beat until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar until the mixture is a pale yellow and has a thick consistency.
Pour the egg yolks over the beaten egg whites and add the lemon zest and vanilla, mixing with folding motions carefully so as not to deflate the mixture.
Sift the flour and salt over the mixture and incorporate them gently but thoroughly.
Pour the batter into the prepared pan and bake at 350°F for 25 minutes or until the surface springs back when lightly touched.
Let the cake cool in the pan on a wire rack.
If you wish to prepare it in advance, remove the cake from the pan and wrap it well to store in a cool room temperature for one to two days or in the freezer for up to 2 months.
For the mousse, in a very small saucepan, sprinkle the gelatin over the water and set aside to hydrate.
Rinse, hull, and puree the strawberries until you get a homogeneous mixture.
In a small saucepan, combine the strawberry puree, sugar, and lemon juice and heat gently just until the sugar dissolves. Remove from heat.
Heat the softened gelatin over low heat until it is clear and has a syrup-like consistency. Mix it with the strawberry mixture.
Transfer the preparation to a large bowl and refrigerate until it has the consistency of raw egg white.
Whip the plain yogurt and the whipping cream until stiff peaks form, then carefully fold them into the mousse and refrigerate again.
For the syrup, in a small saucepan, bring the water and sugar to a boil. Remove from heat, let cool, and add the liqueur if desired.
For assembly, using a long serrated knife, cut the cake into two thin layers.
Place the top half, cut side up, on the bottom of a clean 9-inch springform pan.
Pour half of the syrup evenly over the cut side of this layer.
Spread the strawberry mousse over the cake in the pan; it doesn't matter if the mousse overflows from the sides.
Place the remaining layer, cut side down, on top of the mousse, pressing gently to level.
Cover and refrigerate completely, preferably overnight to set.
To finish, release the sides of the pan and, using a wide spatula, transfer the cake to a serving plate. Use a decorative paper if you have planned it in advance.
For the cream that will cover and decorate, rinse and hull more strawberries, then slice them thinly.
Whip the whipping cream until stiff, sweeten it with sugar to taste, and spread evenly over the top and sides of the cake.
Arrange the strawberry slices in a circle around the top and bottom edges of the cake to decorate.
Refrigerate the cake until serving time, which should be within the next one or two hours to enjoy it fresh and delicious.
Ingredients (15)
- Eggs
- Cream of tartar
- Granulated sugar
- Lemon
- zest of
- Vanilla
- Wheat flour
- Salt
- Unflavored gelatin
- Water
- Strawberries
- Lemon juice
- Plain yogurt
- Whipping cream
- Strawberry jam
Instructions (64 steps)
- 1 "Grease with butter and flour the bottom and sides of a 9-inch springform pan
- 2 "Set aside
- 3 "In a large bowl
- 4 beat the egg whites and cream of tartar until soft peaks form
- 5 "Gradually add 1/4 cup of the sugar
- 6 continuing to beat until stiff peaks form
- 7 "In another bowl
- 8 beat the egg yolks with the remaining sugar until they are a pale yellow and thick
- 9 "Pour the egg yolks over the egg whites
- 10 add the lemon zest and vanilla
- 11 and fold together with gentle strokes
- 12 "Sift the flour and salt over the mixture
- 13 incorporating gently but thoroughly
- 14 "Pour into the prepared pan
- 15 "Bake at 350°F for 25 minutes or until the surface springs back when lightly touched
- 16 "Let cool in the pan on a wire rack
- 17 "If preparing in advance
- 18 remove from the pan and wrap well to store in a cool room temperature for one to two days or in the freezer for up to 2 months
- 19 "Mousse: In a very small pot
- 20 sprinkle the gelatin over the water
- 21 "Set aside
- 22 "Rinse
- 23 pit
- 24 and puree the berries
- 25 "In a small pot
- 26 combine the puree
- 27 sugar
- 28 and lemon juice and heat gently just until the sugar dissolves
- 29 "Remove from heat
- 30 "Heat the softened gelatin over low heat until it is clear and has a syrup-like consistency
- 31 "Mix into the strawberry mixture
- 32 "Transfer to a large bowl and refrigerate until it has the consistency of raw egg white
- 33 "Beat the yogurt
- 34 "Whip the cream until stiff peaks form
- 35 "Fold into the mousse and refrigerate again
- 36 "Syrup: In a small pot
- 37 bring the water and sugar to a boil
- 38 "Remove from heat
- 39 cool
- 40 and add the liqueur
- 41 "Assembly: With a long serrated knife
- 42 cut the cake into 2 thin layers
- 43 "Place the top half
- 44 cut side up
- 45 on the bottom of a clean 9-inch springform pan
- 46 "Pour half of the syrup evenly over the cut side of each of the 2 halves
- 47 "Spread the strawberry mousse over the cake in the pan
- 48 "It does not matter if the mousse protrudes from the sides
- 49 "Place the remaining layer
- 50 cut side down
- 51 onto the mousse
- 52 pressing gently
- 53 "Cover and refrigerate completely
- 54 preferably overnight
- 55 "Release the sides of the pan and
- 56 using a wide spatula
- 57 transfer the cake to a serving plate with a decorative paper if planned in advance
- 58 "Whipped cream for topping and decorating: Rinse and pit the berries
- 59 "Slice thinly
- 60 "Whip the cream until stiff
- 61 "Sweeten with sugar and spread evenly over the top and sides of the cake
- 62 "Arrange the berry slices in a circle around the top and bottom edges of the cake
- 63 "Refrigerate until serving time
- 64 which should be within the next one or two hours"