Strawberry Mousse Cake
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Strawberry Mousse Cake
Categories: Cakes
Yield: 10 servings
MMMMM------------------------SPONGE CAKE-----------------------
3 ea Eggs, separated
1 x Pinch cream tartar
1/2 c Granulated sugar
1/4 t Grated lemon rind
1 t Vanilla
1/2 c All purpose flour
1 x Pinch salt
MMMMM------------------STRAWBERRY YOGURT MOUSSE------------------
1 1/2 ea Env unflavored gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 T Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
MMMMM---------------------------SYRUP---------------------------
3 T Water
3 T Granulated sugar
2 T Strawberry or kirsch liqueur
MMMMM-----------------CREAM FROSTING AND GARNISH-----------------
2 c Strawberries
1 1/2 c Whipping cream
2 T Granulated sugar
CAKE:
Butter and flour the bottom and sides of a 9 inch spring form pan; set
aside.
In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow
and thickened.
Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift
flour and salt over batter, folding in gently but thoroughly. Transfer to
prepared pan.
Bake at 350 degrees F for 25 minutes or until the top springs back when
lightly touched. Let cool in pan on wire rack.
If making ahead, remove from pan and wrap well for storage at cool room
temperature for one to two days or in the freezer for up to 2 months.
MOUSSE:
In a very small saucepan sprinkle gelatin over water; set aside.
Rinse, hull and puree berries. In a small saucepan combine puree, sugar and
lemon juice and heat gently just long enough to dissolve sugar. Remove from
heat.
Warm softened gelatin over low heat until clear and syrupy. Stir into
strawberry mixture. Transfer to a large bowl and chill to consistency of raw
egg white. Whisk in the yogurt.
Whip cream until form; fold into mousse and return to fridge.
SYRUP:
In a small saucepan bring water and sugar to a boil. Remove from heat, cool
and stir in liqueur.
ASSEMBLY:
Using a long serrated knife, cut cake into 2 thin layers. Place top half,
cut side up, in the button of a clean 9 inch spring pan. Drizzle half the
syrup evenly over the cut side of each of the 2 halves. Spoon strawberry
mousse over cake in pan; don't worry if mousse extends over the sides. Set
remaining layer, cut side over mousse, pressing gently.
Cover and chill thoroughly, overnight if possible. Release sides of pan, and
using a wide lifter, transfer cake to service plate, doily-lined if you've
thought that for ahead.
CREAM FROSTING AND GARNISH:
Rinse and hull berries. Slice thinly.
Whip cream until it's stiff and firm. Sweeten with sugar and spread evenly
over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the cake.
Refrigerate until serving time, which should be within the following hour or
two.
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