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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 mini cake! Easier than you think. 딸기 미니 무스 케이크. 생각보다 만들기 쉬워요!
Hello guys! Happy Valentine's day! I am here with a heart shaped mousse recipe today. It has vanilla mousse, strawberry gelee. It's easier than you think. And it's super delicious!!!! I hope you guys enjoy the recipe ????
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Vanilla sponge
3 Egg yolks (60g)
Honey 20g
3 Egg whites (105g)
Sugar 50g
Pastry flour 45g
Canola oil 18g
Bake at 375F for about 8 to 10 minutes
(Baking time can be different depends on your oven and the size of your cake)
Strawberry honey jelly
Strawberry 220g
Sugar 40g
Honey 20g
Lemon juice 5g
Raspberry puree 20g (optional)
2 Gelatin sheets (4g)
*After cooking for 5 minutes, total amount was 240g
*Yield: 16 gelees (Half sphere)
Vanilla white chocolate mousse
Milk 95g
1 Vanilla bean (You can use vanilla paste or you can even skip it)
2 Gelatin sheets (4g)
White chocolate 125g
Heavy cream 130g
*Yield 7 Heart mousse. 68-70g per mousse
Glaze
Water 55g
Sugar 105g
Glucose 105g (Or clear corn syrup)
Condensed milk 70g
White chocolate 105g
3 Gelatin sheets (6g)
Modeling chocolate
White chocolate 50g
Corn syrup 20g
Green food coloring
* How to make modeling chocolate
*Heart mold I used in the video
Silikomart Amorini 100
63mm x 65mm x h39mm
Strawberry Mousse Cake | No-Oven No-Bake No-Egg | Mirror Glaze | 草莓慕斯蛋糕
Try this easy-to-make Strawberry Mousse Cake if you like. It is so Yummy!!! Enjoy :)
Ingredients.
For the strawberry mousse:
strawberries 250g + sugar 30g to make strawberry puree
heavy whipping cream 200g + milk 60g + sugar15g + gelatin powder 7g + strawberry puree above to make strawberry mousse mixture
For the mirror glaze:
strawberries 100g + sugar 40g + hot water 60g + gelatin powder 3g
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The kitchen supplies I used in my video
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6 Round Baking Pan with Removable Bottom (6寸圆形活底烤盘)
*Duralex LYS Mixing Bowl Set (玻璃搅拌碗套装)
*Electric hand mixer with stainless steel accessories (手持电动搅拌机)
*Magic Bullet MBR-1701 17-Piece Express Mixing Set (食物打碎机)
*Pyrex 2-cup glass measuring cup (派热克斯耐热玻璃量杯)
*Food kitchen scale, 304 stainless steel (厨用食物电子秤,不锈钢材质)
*Silicone mat, dark grey, extra large (硅胶垫)
*Lace doilies paper 250 pack set (纸质蕾丝桌巾)
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
- My baking and camera equipments:
Cake pan (10 x 15 in or 40 x 25 cm):
Cake ring:
Hand mixer:
Cake knife:
Camera:
Lens:
Tripod:
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Thanks for watching !
How To Make Strawberry Mousse to Perfection! | Chef Jean-Pierre
Hello There Friends, I am excited to share with you a delightful dessert recipe - Strawberry Mousse. This dessert is incredibly easy to prepare, and whether you use fresh or frozen strawberries, any strawberry aficionado will undoubtedly adore it. For best results, I recommend leaving the mousse to set overnight - trust me, it's worth the wait. Don't forget to leave a comment below and let me know how it turned out for you!
RECIPE LINK:
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How to make Strawberry Greek Yogurt Mousse Cake | 딸기 그릭요거트 무스 케이크 만드는 법
I was going to use this heart mold around Valentine's day. But I couldn't wait to show you guys ???? The mold is sooo pretty isn't it? I was thinking to make Rose mousse originally but I figured rose flavour is not everyone's taste. (Some people hate it because it tastes like a soap lol) So I ended up making Greek yogurt mousse.
Greek yogurt and strawberry go well together, I think! ???? Anyways, I hope you like the recipe! ????♀️????
My Instagram 인스타그램 놀러오세요 ????
Subscribe my channel! 구독해주세요! ????♀️
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Strawberry Gelee
Strawberry puree 140g
Sugar 20g
Lemon juice 5g
Gelatin 1 sheet (2g)
1.5 inch half sphere mold
I used 12g per one
This recipe makes 11 balls
*My strawberry puree has some raspberry puree. Here's the link how to make puree.
Greek yogurt mousse
Greek yogurt 245g
3 Gelatin sheets 6g
Sugar 50g
Whipped cream 220g
*I used 50g of mousse per one
Almond sponge
Cake flour 20g
Almond flour 65g
2 Eggs 100g
Egg white 80g
Sugar 45g
Melted butter 16g
* I used 12 inch X 8.5inch pan. I could make 12 hearts
Bake at 350F for about 10 to 12 min
(Baking time can be different depends on your oven and the thickness of your cake)
Almond cookie
Unsalted butter 100g
Icing sugar 50g
Pinch of salt
Vanilla extract 1/2 tsp
Almond powder 30g
1/2 egg (25g)
All purpose flour 135g
*You can make 12 cookies. There will be left over dough and you can re-knead and use it for making more cookies
Bake at 350F for 10 to 12min
(Baking time can be different depends on your oven and the thickness of your cookies)
Spray
30g white chocolate
15g Cocoa butter
Red cocoa butter coloring 5g
(Don't add the coloring all at once. Slowly mix the coloring until you like the color)
Spray it at 45C
Strawberry Charlotte Cake Recipe ???? No-Bake Strawberry Mousse Cake ????
Strawberry Charlotte Cake Recipe ???? No-Bake Strawberry Cake ????
Recipe for 20cm / 8 round cake:
*For the Strawberry Bavarian Cream:
500g Strawberries (fresh, frozen or a mixture of both) | about 45 cups
110g Sugar | 1/2cup
6 Gelatin Sheets
500ml Heavy Cream | 2cups + 1 tbsp
Assembly:
200g Lady Finger Biscuits
Syrup (120g Water + 60g Sugar + Vanilla or Strawberry or Lemon to flavor)