Strawberry Mousse Cake | Strawberry Cake Recipe

This light, airy and super delicious Strawberry Mousse Cake is especially for the strawberry lover!
How to Make Mirror Glaze • Mirror Glaze Recipe | ...
Ingredients for a 7-inch (18 cm) and 6-inch (16 cm) baking rings!
INGREDIENTS
Crumble 16 cm
50 g unsalted butter, at room temperature
50 g white granulated sugar
50 g all-purpose flour
50 g almond flour
Strawberry Confit 16 cm
200 g strawberry puree
50 g white granulated sugar
10 g corn starch
a few leaves of mint
10 g unflavored gelatin (about 2 tablespoons)
60 ml cold water
Strawberry Cheesecake 16 cm
250 g cheese Philadelphia, at room temperature
50 g white granulated sugar
50 g strawberry puree
25 g egg
50 g heavy cream
Lemon Vanilla Mousse 18 cm
250 g milk
200 g heavy cream, chilled
60 g egg yolks (about 4 medium eggs)
80 g white granulated sugar
50 g unsalted butter, at room temperature
15 g corn starch (about 3 teaspoons)
1 teaspoon vanilla extract or vanilla pod
10 g unflavored gelatin (about 2 tablespoons)
60 ml cold water
zest of 1 lemon
Strawberry Mousse Cake topped with a mirror glaze and decorated with fresh strawberries, mint and white chocolate.
PREPARATION
1. Dissolve the gelatin to two layers of cake in cold water and allow it to swell.
2. Make the Crumble. Mix the butter with sugar. Add sifted flour. Knead the dough, wrap it in a plastic wrap and put into the freezer for 30 minutes. Cover the base of the 16 cm baking ring with parchment paper. Then grate the dough and put it in a baking ring. Preheat the oven to 340°F/170°С for 10 minutes and bake for 15-20 minutes.
3. Make the Strawberry Confit. In a saucepan bring the sugar, strawberry puree, corn starch and mint just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture. Cool to room temperature and pour into a mold to crumble. Cover with plastic wrap on top and put in the freezer until complete solidification.
4. Make the Strawberry Cheesecake. Place the egg, sugar, heavy cream, strawberry puree and cheese Philadelphia into medium bowl and mix well. Cover the base of the 16 cm baking ring with aluminium foil and pour the cheesecake. Bake in preheated oven to 320°F/160°С for 30 minutes. Remove the cheesecake and allow it cool. Then put in the freezer until complete solidification.
5. Make the Lemon Vanilla Mousse. Combine the milk, lemon zest and vanilla extract in a small saucepan. Heat over medium heat until simmering. Remove the flavored milk and allow it cool. Then combine the sugar, corn starch, egg yolks and flavored milk in another saucepan. Heat over medium heat until simmering and stir in gelatin mixture. Cool to room temperature. Add the butter, mix well. Whip the cream until stable peaks and add it to mousse. Mix until well combined.
6. To assemble. The 18 cm baking ring lay a plastic wrap and place in the freezer for 10 minutes. Then pour the mousse into the baking ring and and put in the center of 3 layers, ending with crumble. Remove excess mousse, cover with a plastic wrap and place in the freezer for at least 4-6 hours.
7. Completely frozen cake cover with mirror glaze and decorate with fresh strawberries, mint and white chocolate. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving!
Enjoy!
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[@milanalindt4318]

perfect!

[@YumSecret]

Thanks:)

[@yurykulig5819]

wow!!!You are a queen of beautiful cakes

[@YumSecret]

thanks, this is a very nice compliment for me! :)

[@carmengmail6852]

nice job.

[@maneelnaamaoui8014]

just woow

[@YumSecret]

Thank you!

[@esventan]

Thank you so much for this ellaborate movie! How many people would you say this would serve?

[@YumSecret]

Thank you! This cake would serve about 8 people.

[@carmengmail6852]

Emma Sventelius 1 I would hide it to much work.

[@esventan]

+Carmen Gmail I don't think I understand what you mean? I've made it and it and it was wonderful!

[@perfectfan2006]

She means too much work.. She would have to hide the cake so it didnt get ate...

[@sawssankalai9867]

nice ..I tried making it twice but the glaze melts off the frozen mousse any advice pls ?

[@YumSecret]

If you did everything by prescription, then it should not melt ... On a frozen cake, she grasps instantly.

[@komaldoshi8486]

How did u make the glaze?

[@YumSecret]

I made this recipe: kzbin.info/www/bejne/qpjMn56KmpuXjMk

[@anushaanand6821]

How do I substitute the eggs in the recipe?

[@YumSecret]

In this recipe, unfortunately, without them it is impossible :(

[@victoriascott1924]

where did you get your baking rings?

[@YumSecret]

This is an adjustable baking ring 6-12 inch. I bought it on amazon.com

[@victoriascott1924]

Thank You

[@carmengmail6852]

To pretty to eat.

[@EilightzoneMalikSaputra]

Can I have the recipe in US measurements please? Thank you