Strawberry Mousse Cake

        

   
     I was tempted to make this cake after I saw it in one of my buddy blogger's blog, Full Scoops. The procedures proved to be easy and the cake looked too beautiful. It was loaded with strawberry flavour and my kids quite loved it. I used a vanilla sponge cake as base instead of chocolate cake, but made the strawberry mousse from fresh ripe strawberries and the cake became history in no time :)

Strawberry Mousse Cake Recipe

Ingredients

• Cake - one 9" vanilla cake
• Heavy Whipping Cream - 1.5 cups
• Vanilla extract - 1 tsp
• Strawberry puree - 1.5 cups
• Granulated sugar - 2 tbsp (or to taste)
• Icing Sugar - 1 tbsp (for the whipped cream)
• Lemon juice - 1 tsp
• Gelatin - 3 tsp
• Cold Water - 3 tbsp
• Strawberries - to decorate (optional)

Method:

Prepare the vanilla cake in a 9" spring form pan. I made it using the same recipe of vanilla cup cake. but halved the ingredients and poured the batter in a 9" pan and baked for 1/2 an hour. When the cake was done, let it cool in the pan itself.

For the mousse

1. Place  1.5 cups of heavy whipping cream in a large bowl. Leave the bowl (with the cream) and beaters in the fridge and freezer respectively.

2. Add 3 tsp gelatin to 3 tbsp water and let it bloom for 5 minutes. Then heat the gelatin in a microwave or saucepan for 30 seconds. Set this aside to cool completely.

3. You will need about 30-35 strawberries. Roughly chop the berries add the strawberries to the blender or food processor and puree without adding water.

4. Transfer the puree to a saucepan and add 2 tbsp of sugar and 1 tsp lemon juice and stir until the sugar is dissolved. Add the cooled jelatin to it and stir the puree for 3-5 minutes until it's slightly thickened.

5. While the puree cools prepare the cream. Make sure the bowl, beaters and the cream is chilled.

5. Add the vanilla extract and 1 tbsp sugar to the cream and whip for about 7-8 minutes until stiff peaks are formed. Do not overbeat.

6. As you beat the cream, about 5 minutes into beating, you will start seeing beater marks .At this stage add the cooled strawberry puree with gelatin and fold gently. Set this aside

7. Place parchment paper around the spring form pan over the sponge cake to line the sides of the pan. Pour the cooled strawberry cream into the pan over the cake.

8. Cover the cake pan and let it set in the refrigerator for a minimum of 4 hours.

9. Once the mousse sets, remove the ring of the spring form pan gently and top with some strawberries.
10. Cut and serve the cake in individual serving plates. Enjoy!!