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How To make Strawberry Mousse Cake
1 x
sponge cake:
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 ts Grated lemon rind
1 ts Vanilla
1/2 c All purpose flour
1 x Pinch salt
1 x strawberry yogurt mousse:
1 ea
1 1/2 ea Env unflavoured gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 tb Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
1 x :
syrup------------
3 tb Water
3 tb Granulated sugar
2 tb Strawberry or kirsch liqueur
1 x -cream frosting and garnish-
1 ea ------------------------
2 c Stawberries
1 1/2 c Whipping cream
2 tb Granulated sugar
CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when
lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two.
How To make Strawberry Mousse Cake's Videos
Strawberry Jello Mousse Cake | Strawberry Jello Cake Recipe | No Oven Jelly Mousse Cake | PandS
Strawberry Jello Mousse Cake | Strawberry Jello Cake Recipe | No Oven Jelly Mousse Cake | PandS
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Strawberry Mousse Dessert | Delicious No Bake Dessert Recipe | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Strawberry Mousse Dessert | Delicious No Bake Dessert Recipe | Yummy
INGREDIENTS:
Strawberry mousse
Milk 1 cup
Sugar 1/4 cup
Keep stirring
Cook for 10-12 mins
Thick consistency
Let it cool down (during cooling stir continuously)
Strawberry 1/2 cup
Blend
Pink food color (optional)
Strawberry essence 1/2 tsp
Mix well
Keep aside
Whipping cream 1/2 cup
Prepared strawberry syrup
Beat until stiff peaks
White chocolate
Refrigerate for 2 hours before serve
NOTE: 1 CUP = 250 ML
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Delicious Strawberry Dessert Ever | Strawberry Jello Mousse Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS Delicious Strawberry Dessert Ever | Strawberry Jello Mousse Cake | Yummy
INGREDIENTS:
Strawberry jello mousse cake
Strawberry 10-12 pieces
7 inch mould
Spread evenly
Keep aside
Hot water 2 cup
Strawberry jelly powder 1 pack (85)
Mix well
Pour half jello mixture
Keep it in the fridge until set
Whipping cream 1/2 cup
Beat for 2 mins
Remaining jello mixture
Mix well
Keep it in the fridge until set
NOTE: 1 CUP = 250 ML
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Strawberry Mousse I Eggless Strawberry Mousse Recipe I No Gelatin Strawberry Mousse | Best Bites
Strawberry Mousse I Eggless Strawberry Mousse Recipe I No Gelatin Strawberry Mousse | Best Bites
Hello Everyone, today I am making very easy, quick & delicious strawberry mousse with few ingredients. It taste so soft & creamy best to eat in summers. If you love this recipe then do try & let me know what you think in the comments below!
Ingredients :-
Whipping cream - 1&1/4cups
Strawberries - 7 medium
Strawberry essence - 1 tsp
white chocolate -150 grams
some strawberries for garnish
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Amazing Strawberry Mousse Cake Recipe
This no-bake strawberry mousse cake recipe features a thick strawberry mousse filling nestled on a Golden Oreo crust and topped with fresh strawberry jam. #strawberry #moussecake #nobake
Get the full recipe and instructions at
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No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse cake is a delicate and elegant summer dessert, refreshing and most of all really flavorful.
Just imagine, a crispy crust, a soft white chocolate mousse layer followed by a fruity mousse layer and everything topped with fresh
strawberries which also bring a bit of texture and flavor. Simply delicious.
For the full recipe check my blog:
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
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