HOW TO MAKE STRAWBERRY MOUSSE CAKE
The celebration of cakes continues throughout the month of August. I’m going to a party like it’s my birthday for the whole month. If your birthday is also in August, you should make one of these delicious cakes and join me in celebrating together.
This strawberry mousse cake is the epitome of summertime deliciousness. It is a recipe that does not need baking, and it is quite easy to put together. In the sweltering heat of the summer, cakes that need no baking are a godsend.
In addition to requiring no baking, it is bursting with the taste of strawberries. Using fresh summer berries will result in a more flavorful finished product, which is why I strongly encourage you to do so.
Because we use so much whipped cream, this mousse manages to be both rich and creamy while yet maintaining its airy texture. You may also add beaten egg whites to the mousse, but in my experience, doing so makes it a lot lighter, and the taste of the strawberry nearly gets lost in there.
In contrast to mousse in cups, mousse for a cake needs to be held together with gelatin. Because of the gelatin, the mousse will firm up and become easier to cut into pieces than it will be to scoop with a spoon. It is possible to place a mouse cake on top of a cookie crust, as we do in this instance, or it is also possible to place it between layers of sponge cake or almond torte.
I worked hard to ensure that this recipe is as simple and easy to follow as it possibly can be. There are several stairs, yet each one is easily accessible.
THESE ARE THE INGREDIENTS NEEDED FOR THE CRUST:
240 grams.Of Golden Oreo cookie crumbs.
4 Tbsp.Of unsalted butter – melted.
FOR MAKING THE MOUSSE, YOU’LL NEED THE FOLLOWING INGREDIENTS:
4 Tsp.Of unflavored gelatin powder.
3 Tbsp.Of cold water.
1 ¾ Cups.Of heavy whipping cream.
120 grams.Of Mascarpone cheese.
120 grams.Of sifted confectioners’ sugar.
1 Tbsp.Of vanilla extract.
½ Tsp.Of salt.
425 grams.Of fresh chopped strawberries.
1 Tbsp.Of fresh lemon juice.
AND FOR THE TOPPING, I ONLY USED:
230 grams.Of fresh chopped strawberries.
50 grams.Of granulated sugar.
2 Tsp.Of unflavored gelatin powder.
2 Tbsp.Of cold water.
Prepare a 9-inch springform pan by lining the bottom with aluminum foil or parchment paper, and set it aside.
To make fine crumbs out of the Oreos, just run them in a food processor. Then, stir in the melted butter until the cookie crumbs are well covered.
While you are making the filling, place the crumbs in the freezer after pressing them down firmly into the prepared pan.
PREPARE THE MOUSSE AS FOLLOWS:
In a small bowl that can go in the microwave, sprinkle the gelatin over the 3 tablespoons of cold water and set it aside.
Combine the heavy cream, Mascarpone cheese, confectioners’ sugar, vanilla extract, and salt in a bowl of medium size. Beat on medium-low speed for about 5 minutes, or until whipped and fluffy.
Put the strawberries and the lemon juice in the bowl of a food processor, and pulse the mixture until it is completely smooth. Pour the puree through a sieve with a fine mesh and throw away the seeds.
Add a quarter cup of the strawberry puree to the gelatin. Heat for 1 minute in the microwave and stir until the gelatin is completely dissolved. Pour the liquid back into the bowl with the rest of the puree and stir to mix.
Transfer the strawberry mixture to the bowl containing the whipped topping. Carefully fold everything together with a silicone spatula until everything is well mixed.
Spread the strawberry mousse over the crust that has been made. Use a spatula with a curved edge to smooth the top. Wrap it in plastic wrap and put it in the fridge for 2 hours.
TO MAKE THE JAM, FOLLOW THESE STEPS:
In a small bowl that can go in the microwave, sprinkle the gelatin over 2 tablespoons of cold water and set it aside.
In a food processor, blend the strawberries and sugar until they are smooth. Pour the puree through a sieve with a fine mesh and throw away the seeds.
Mix 1/4 cup of the puree with the gelatin and heat for 1 minute in the microwave. Stir until all of the gelatin is gone. Pour the liquid back into the bowl with the rest of the puree and stir to mix.
Pour the puree over the mousse layer and move the pan around a little so that the puree covers the top evenly.
Put the pan in the fridge for at least 6 hours or overnight, covered with plastic wrap.
If you want, you can pipe swirls of whipped cream on top right before you serve it. Then, use a knife that has been lightly oiled to loosen the cake from the pan. Open the clasp and take the pan’s outside ring off. Move the mousse cake to a platter for serving.