Mousse cake with lemon and strawberry
Description
Baking is simple and quick to prepare. Making this strawberry and lemon mousse cake will take both effort and time, but your reward will be glowing praise from everyone lucky enough to try it. The step-by-step instructions are long and detailed so you have as few questions as possible about making it. The baking is done. Serve it at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make strawberry purée, purée the strawberries in a blender.
- 3
Step 3
Rub the strawberries through a sieve to get rid of the seeds.
- 4
Step 4
Prepare a sheet of parchment paper in advance. On it, draw a stencil—two circles, one 16 cm in diameter, the other 18 cm in diameter. Turn the parchment over to the other side before applying the batter.
- 5
Step 5
Mix the flour and starch.
- 6
Step 6
In a mixing bowl, beat 2 eggs, add 55 grams of sugar, a pinch of salt, and vanilla sugar. Beat on the mixer’s highest speed for 5–6 minutes.
- 7
Step 7
Sift the flour and starch mixture through a sieve. Gently fold the batter with a silicone spatula until smooth, trying to preserve the airy structure of the batter.
- 8
Step 8
Transfer the dough to a piping bag and pipe it onto the prepared stencil; dust lightly with powdered sugar. Bake the sponge cake in an oven preheated to 190 degrees for 12–15 minutes.
- 9
Step 9
Also cut two circles of the required diameter from the hot sponge cake and trim the edges, because when baking the sponge spreads slightly past the stencils.
- 10
Step 10
To make strawberry confiture, put 150 grams of strawberry purée and 40 grams of sugar in a saucepan, and pour in 1 tablespoon of lemon juice. Soak 4 grams of gelatin according to the package instructions. Heat the berry–sugar mixture until the sugar dissolves. Do not boil, so the flavor of fresh berries is preserved as much as possible. Add the gelatin mixture and stir until smooth. If lumps remain, you can strain the mixture.
- 11
Step 11
Prepare a pastry ring and place it on a flat, firm surface; this can be a cutting board. Line the bottom with plastic wrap, wrap with foil, and set acetate film around the perimeter. Pour in the berry mixture when it has cooled slightly, then arrange the strawberries, thinly sliced. Place in the freezer until set, for about 1 hour.
- 12
Step 12
To make strawberry cream mousse, prepare 50 grams of sugar, 150 grams of strawberry puree, 1 tablespoon of lemon juice, 8 grams of gelatin, and 150 grams of heavy cream.
- 13
Step 13
Place the strawberry purée in a saucepan, add the sugar and lemon juice. Soak the gelatin according to the package directions. Heat the berry mixture until the sugar dissolves, but do not boil.
- 14
Step 14
Fold the swollen gelatin mixture into the hot berry mixture and mix until smooth. For the gelatin to dissolve well, the gelatin mixture can be heated in the microwave for 10 seconds.
- 15
Step 15
Whip the cream until fluffy.
- 16
Step 16
Add the whipped cream to the berry mixture, folding gently.
- 17
Step 17
The berry–cream mixture should be mixed until smooth and uniform.
- 18
Step 18
Take the strawberry confit out of the freezer. Widen the ring by 2 centimetres, and line the inside with an acetate strip around the perimeter.
- 19
Step 19
Place the smaller sponge cake on top of the strawberry jam.
- 20
Step 20
Spread the strawberry cream mousse, trying to fill the empty space between the mold and the filling well. You can tap lightly on the table so the mousse spreads evenly and settles. Put it back in the freezer for 2 hours.
- 21
Step 21
Prepare the ingredients for lemon mousse.
- 22
Step 22
Soak the gelatin according to the package instructions.
- 23
Step 23
Separate the yolks and whites of three eggs: put the whites in a whipping bowl and the yolks in a saucepan. Add lemon juice and lemon zest to the yolks, mix, then add the sugar.
- 24
Step 24
Heat the yolk mixture over constant stirring until it lightly thickens; do not overheat so the yolks don’t curdle. Remove from the heat, add the melted white chocolate, and stir until combined.
- 25
Step 25
Fold the bloomed gelatin into the yolk mixture and stir until smooth.
- 26
Step 26
Beat the egg yolks with a pinch of salt until fluffy and foamy.
- 27
Step 27
Pour 150 grams of sugar into a saucepan, add 3 tablespoons of water, and heat the syrup (without stirring) to 117 degrees. If you don’t have a thermometer, boil for about 3–4 minutes after it comes to a boil. Pour the sugar syrup into the egg whites in a thin stream, continuing to whisk until light and fluffy.
- 28
Step 28
Whip the cold cream until light and fluffy.
- 29
Step 29
Fold the whipped cream into the whipped egg whites and mix.
- 30
Step 30
Take the cake out of the freezer, remove the acetate strip, spread the ring apart again by 2 cm, and line the side with acetate film.
- 31
Step 31
Add the egg white and cream mixture to the yolk mixture and mix thoroughly.
- 32
Step 32
Immediately pipe the lemon mousse into a pastry ring, filling the space between the sides well. Place the larger-diameter sponge on top. Put the cake in the freezer for final stabilization for at least 5–6 hours, or longer if you like.
- 33
Step 33
Take the cake out of the freezer several hours before serving. Thaw it in the refrigerator. Carefully remove the pastry ring and the acetate strip.
- 34
Step 34
If desired, decorate the cake with fresh berries.
- 35
Step 35
The mousse cake turned out incredibly delicate in flavor and very beautiful to look at. You have to try it!