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Strawberry mousse cake A recipe from <a href="https://www.wefacecook.com/international/cuisine/Canada">Canada</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Strawberry mousse cake | wefacecook.com Strawberry mousse cake | wefacecook.com
Recipe

STRAWBERRY MOUSSE CAKE

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 1 hour
Cooking time: 40 minutes
Totaltime: 1 hour 40 minutes

Ingredients

  • almond génoise (see recipe)
  • For syrup:
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • For mousse:
  • 1 1/2 cups hulled and cleaned strawberries
  • 2 teaspoons unflavored gelatin
  • 1/4 cup sugar
  • 2 cups whipping cream
  • 1 cup halved strawberries
  • 1/2 cup currant jelly

Preparation

  • Prepare almond genoise.
    Syrup:
    In a medium saucepan, combine syrup ingredients. Heat to dissolve sugar.
    Mousse:
    Puree strawberries in food processor. Strain through fine sieve to make 1 cup.
    Dissolve gelatin in 1/4 cup of the puree. Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture stand until cool but not set.
    Whip the cream to form peaks. Fold into strawberry mixture.
    Cut the two cakes in halves lengthwise. Line bottom of a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate top with strawberries.
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