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Gâteau Mousse Fraise
Strawberry Mousse Cake
A light and airy strawberry mousse cake, often made with a génoise sponge base and a vibrant strawberry mousse, popular for celebrations.
🧂 Ainekset
- 4 large Eggs(for génoise sponge)
- 100 g Granulated sugar(for génoise sponge)
- 100 g All-purpose flour(sifted, for génoise sponge)
- 500 g Fresh strawberries(hulled and pureed, for mousse)
- 10 g Gelatin(powdered, for mousse)
- 50 ml Cold water(to bloom gelatin)
- 300 ml Heavy cream(whipped to soft peaks, for mousse)
- 75 g Powdered sugar(for mousse, adjust to taste)
- 1 tbsp Lemon juice(for mousse)
- 100 g Fresh strawberries(for decoration)
👨🍳 Ohjeet
- 1
Prepare the génoise sponge: Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin.
💡 Ammattilaisvinkit: Line the base with parchment paper. - 2
Whisk eggs and sugar in a heatproof bowl over a bain-marie until warm and sugar dissolves. Remove from heat and whisk until pale and thick.
⏱️ 5-7 minutes - 3
Gently fold in the sifted flour in two additions until just combined.
💡 Ammattilaisvinkit: Be careful not to deflate the batter. - 4
Pour batter into the prepared tin and bake for 25-30 minutes, or until a skewer comes out clean.
⏱️ 30 minutes - 5
Let the sponge cool in the tin for 5 minutes, then invert onto a wire rack to cool completely.
💡 Ammattilaisvinkit: Once cool, trim the top to make it level. - 6
Prepare the strawberry mousse: Bloom gelatin in cold water for 5-10 minutes.
⏱️ 10 minutes - 7
Gently heat the bloomed gelatin until dissolved. Do not boil.
💡 Ammattilaisvinkit: A microwave on low power for short bursts works well. - 8
In a bowl, combine strawberry puree, powdered sugar, and lemon juice. Stir in the dissolved gelatin.
- 9
Fold the whipped cream into the strawberry mixture until smooth and evenly combined.
💡 Ammattilaisvinkit: Fold gently to maintain the airy texture. - 10
Assemble the cake: Place the cooled génoise sponge in the base of a cake ring (or the same tin if cleaned).
- 11
Pour the strawberry mousse over the sponge, smoothing the top.
💡 Ammattilaisvinkit: Tap the tin gently to remove air bubbles. - 12
Chill the cake in the refrigerator for at least 4 hours, or until the mousse is set.
⏱️ 4 hours💡 Ammattilaisvinkit: Overnight chilling will yield the best results. - 13
Decorate with fresh strawberries before serving.
💡 Ammattilaisvinkit
- ✓Ensure all ingredients for the mousse are at the correct temperature to prevent curdling.
- ✓For a smoother mousse, strain the strawberry puree before mixing.
- ✓A touch of vanilla extract can be added to the génoise sponge for extra flavor.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use a different fruit puree like raspberry or mango.
- Add a layer of ladyfingers or crushed biscuits at the base.
- Incorporate a thin layer of strawberry jam between the sponge and mousse.