Gelatin-Free Strawberry Mousse Cake

Gelatin-Free Strawberry Mousse Cake

  • Preparation 1 h
  • Cooking 35 min
  • Chilling 15 h
  • Makes 10 servings
  • Freezes Yes
  • Végétarien
  • Sans noix

Categories

Ingredients

  • Genoise

    • 4 eggs, at room temperature (see note)
    • ¾ cup (160 g) sugar
    • 1 tsp (5 ml) vanilla
    • ¼ tsp salt
    • ¼ cup (55 g) unsalted butter, melted
    • ¾ cup (115 g) unbleached all-purpose flour
  • Strawberry Mousse

    • ¾ cup (160 g) sugar
    • 2 tbsp cornstarch
    • 2 eggs
    • ¾ cup (180 ml) strawberry purée (see note)
    • 2 tbsp (30 ml) lemon juice
    • 1 cup (250 ml) 35% cream
  • Toppings

    • ½ cup (125 ml) 35% cream
    • 1 tbsp sugar
    • 1 cup (135 g) strawberries, cut into rounds
    • Thyme leaves (optional)

Preparation

  • Genoise

  • Strawberry Mousse

  • Assembly

Note from Ricardo

To quickly bring your eggs to room temperature, plunge them in a bowl of hot water (not boiling) for 10 minutes. Room temperature eggs whip up more easily and will give your cake almost 50% more volume than cold eggs.

To get ¾ cup (180 ml) strawberry purée, blend 1 ½ cups (210 g) fresh or thawed frozen strawberries in a blender until smooth. Strain through a sieve.

Personal Note