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Strawberry mousse cake
Strawberry mousse cake
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Valli Little's Mother's Day cake inspired by her mum's baking love.
Ingredients:
  • 4 eggwhites
  • 165g caster sugar
  • 4.40 gm vanilla extract
  • 150g almond meal
  • 35g plain flour
  • 1 tsp finely grated lemon zest
  • 4 gold-strength gelatine leaves (see note)
  • 600ml thickened cream
  • 180g white chocolate, chopped
  • 350g strawberries, plus extra to serve
  • 110g redcurrant jelly
  • 100g almond
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C, then generously grease and line the base and sides of two 22cm springform cake pans.
  • In an electric mixer, whip egg whites until soft peaks form. Slowly incorporate caster sugar while continuing to whisk until glossy and stiff. Gently fold in vanilla.
  • Mix together almond meal, flour, and zest, then carefully fold into the meringue. Divide the mixture between the pans and bake for 18 minutes, or until pale golden with tops that are soft to the touch. Allow the cakes to cool completely in the pans.
  • Begin by softening the gelatine in a bowl of cold water for 5 minutes, then gently squeeze out any excess water. While the gelatine is soaking, heat 1 cup (250ml) of cream in a saucepan over medium-high heat until simmering. Take the saucepan off the heat, stir in the chocolate, and let it melt. Finally, mix in the gelatine until smooth and allow the mixture to cool slightly.
  • Puree the strawberries and 2 tablespoons of redcurrant jelly in a food processor until smooth, then strain through a sieve to remove any solids. Gently mix into the gelatine mixture.
  • To soften 150ml cream, use an electric beater until peaks form. Gently combine with strawberries using a metal spoon. Fill one cake pan with the mixture, then layer with the second cake. Refrigerate covered for 3 hours until firm.
  • In a pan over medium heat, gently warm the 2 tablespoons of leftover redcurrant jelly. Brush the warmed jelly over the extra berries. Take the cake out of the pan. Whip the remaining 200ml of cream until soft peaks form. Spread the cream on the sides of the cake and press the almonds into the cream. Dust the cake with icing sugar and serve it with the glazed berries.

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