- Strawberry Mousse Cake.jpg (30.26 KiB) Viewed 319 times
Takes: 30 minutes (plus cooling and chilling time)
Serves: 8
No nutritional information available.
Ingredients
- 2 x 200g sponge fan case
- 10 fresh strawberries, hulled and halved, plus 400g extra fresh strawberries, hulled and chopped
- 8 gelatine sheets
- 100g caster sugar
- 1 tsp lemon juice
- 400ml double cream
- 40g icing sugar
- ½ tsp vanilla extract
- Icing sugar, for dusting
Method
1. Remove the base of a deep springform nonstick 20cm round cake tin. Using the base as a guide, cut out a round from each flan case. Discard the cuttings. Replace the base in the tin. Line the tin with clingfilm, letting it overhang the side. Lay one sponge round in the bottom of the tin, then arrange the halved strawberries around the side of the tin, cut-side out (see image).
2. Soak the gelatine sheets in cold water for 5 - 10 minutes. Put the extra strawberries in a large bowl. Stir in the sugar and lemon juice and set aside for 5 - 10 minutes. Blend using a stick blender until smooth. Strain through a fine sieve into a jug.
3. Using an electric mixer, whisk the cream, icing sugar and vanilla until stiff peaks form.
4. Heat 100g of the strawberry puree in a small saucepan until hot. Remove from the heat. Squeeze the excess water from the gelatine leaves. Add to the strawberry puree and whisk well until dissolved. Leave to cool. Gradually poor this mixture into the remaining strawberry puree, whisking until smooth. Gently fold in the whipped cream, in batches.
5. Pour the mousse into the tin and spread out evenly. Top with the remaining sponge round. Cover with the overhanging clingfilm and chill overnight in the fridge.
6. Unclip the side of the cake tin and carefully remove the clingfilm. Invert on to a serving plate and dust with icing sugar. Serve with fresh mint, if liked.
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