Spring-Colored Strawberry Mousse Cake

Name: Spring-Colored Strawberry Mousse Cake
Yield: 4 servings
Cuisine: American
Ingredients: 2 Eggs; 40 grams Sugar; 50 grams Cake flour; 10 grams Butter; 1 tbsp Milk; 2 tbsp Sugar; 50 ml Water; 300 grams Strawberries (I used Hakata Amaou); 30 grams Sugar; 1 tbsp Lemon juice; 1 tbsp Rum (if available); 1 tbsp Gelatin powder; 3 tbsp White wine (water would be OK too); 150 ml Heavy cream

cookpad.japan @cookpad_jp

I received lots of strawberries.

(Note 1) When the egg warms to body temperature, remove from hot water. Next, warm the butter and milk.
(Note 2) Stir the dough like you are scooping up from the bottom.
(Note 3) I do this to prevent the spongecake from sticking out from the side when mousse is poured into the cake pan. For 15 cm [5.9 in] diameter round cake pan ( loose bottom type cake pan ). Recipe by Akito mama

I received lots of strawberries.

cookpad.japan @cookpad_jp

I received lots of strawberries.

Saved

Ingredients

4 servings

○For the spongecake
2Eggs
40 gramsSugar
50 gramsCake flour
10 gramsButter
1 tbspMilk
○For the syrup
2 tbspSugar
50 mlWater
○ For the mousse
300 gramsStrawberries (I used Hakata Amaou)
30 gramsSugar
1 tbspLemon juice
1 tbspRum (if available)
1 tbspGelatin powder
3 tbspWhite wine (water would be OK too)
150 mlHeavy cream

Saved

Steps

1

○Make the spongecake. Spread butter on a cake pan and line with parchment paper. Bring the eggs to room temperature. Melt butter in a microwave. Sift the cake flour twice. Preheat the oven to 180℃ (350℉).
2

Break the eggs into a bowl and whisk lightly with a whisk. Put the bowl over hot water at 60℃ (140℉). Add sugar and continue whisking. (Refer to Note 1).
3

Whisk well until the batter is thick enough to draw ribbons. Sift the cake flour in. Mix lightly using a rubber spatula. (Refer to Note 2).
4

Add milk and melted butter to the batter and mix roughly. Pour the dough into the cake pan and tap the bottom of the cake pan 2-3 times to eliminate air pockets. Bake in the oven for about 25 minutes.
5

When it is baked, take it out of the cake pan and place it on a grill upside down to cool. When it has is cooled, scrape off the browned part and slice the sponge cake into 2 slices (1 cm thick). Slice off the outer 1 cm rim (Refer to Note 3).
6

Make the syrup. Put sugar and water into a heatproof container and heat in a microwave to melt. (For about 1 minute at 700W.) Brush the syrup onto both sides of the sponge cake from Step 5 using a brush.
7

Put one of the sliced sponge cakes in the cake pan and chill in the freezer. Chill the other slice in the refrigerator.
8

○Make the mousse. Put the gelatin powder in 3 tablespoons of white wine to soften. Wash the strawberries and hull. Combine the strawberries, sugar, lemon juice, and rum in a blender and blend into a puree.
9

Heat the gelatin in a microwave to melt (For about 20 seconds at 600W.) Pour into the blender from Step 8 and mix well.
10

Put heavy cream in a bowl and whip the cream until soft peaks forms. Add the puree from Step 9 and mix well.
11

Pour half of Step 10 into the cake pan from Step 7 and lay the other sponge cake on top. Pour the rest of the mousse in and even out the surface using a rubber spatula. Chill in the refrigerator for 2 hours to harden.
12

Warm the sides of the cake pan with a hot moistened cloth, and unmold the cake Decorate it the way you like!
13

It looks like this when you cut it.