Strawberry mousse cake

Overview

Not every cake requires an oven. Today’s strawberry mousse can be made without an oven. And it doesn’t require any styling to be beautiful. Simple operation, you will fall in love instantly. Don't be put off by the many steps. In fact, I just explained it in a more detailed and verbose way. The actual operation is really super simple. For the 6-inch dosage, the strawberries can also be replaced with the same amount of other fresh fruits. It’s super simple to operate, let’s do it together!

Tags

• baking
• chocolate
• six-inch cake
• strawberry
• whipping cream
• gelatine powder
• powdered sugar

Ingredients

Steps

1. 1 First, let’s have a cake base. The mousse cake is either a cake base or a biscuit base. I cut two slices of cake, and then cut one into a smaller circle. See below where to put it.

   

2. 2 What Yuzi Mom makes is a chocolate cake base. You can refer to the video for how to make it: Spinach Cake. If you want to make it easier and more time-saving, use cracked biscuits to make the base. You can refer to the video: Blueberry Mousse.

   

3. 3 Start making the strawberry mousse layer ~ the gelatine powder used by Yuzu Mama. If using gelatine slices, soak the gelatine slices in cold water first. The following steps are the same.

   

4. 4 200g strawberries, stems removed and diced.

   

5. 5 Use a food processor to puree.

   

6. 6 Heat the strawberry paste over low heat to a temperature not exceeding 50 degrees, then add gelatine powder (or soaked gelatine sheets) and stir until evenly mixed.

   

7. 7 Take out the whipping cream from the refrigerator, add 32g powdered sugar to 280g whipping cream. (The brands of light cream used by Yuzu Mom are better tasting: Blue Windmill and Iron Tower)

   

8. 8 Whip until slightly viscous, as long as lines can appear, do not beat.

   

9. 9 Pour in the cooled strawberry paste and stir evenly~

   

10. 10 Place the cake base into the mold.

    

11. 11 Remove the stems of the strawberries and cut them in half, and place the cross-section of the strawberries close to the wall of the mold.

    

12. 12 Pour in half of the mousse paste.

    

13. 13 Shake well, add another smaller piece of cake, and then pour in the remaining mousse batter.

    

14. 14 Place in the refrigerator to chill for more than 4 hours. (Because I unmolded the cake and sliced it after the mousse was ready, it took some time. The mousse was slowly solidifying at room temperature of 5 degrees, so the surface was not very smooth.)

    

15. 15 After 4 hours, take it out of the refrigerator, use a hair dryer to blow the mold wall with hot air, and gently remove the mold.

    

16. 16 Decorate the surface~ Pour in the chocolate after the light cream is heated, stir continuously until completely combined. This is it: chocolate ganache. After cooling, pour into a piping bag for decoration.

    

17. 17 When cut, it has a light pink color. It may not be as red as the strawberry mousse in the cake shop, but it is healthier, right? After it is ready, it can be left at room temperature and allowed to warm properly before feeding it to the baby.