{"id":7501,"date":"2015-04-10T19:35:41","date_gmt":"2015-04-10T09:35:41","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=7501"},"modified":"2019-03-18T08:47:53","modified_gmt":"2019-03-17T21:47:53","slug":"strawberry-mousse-cake","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/strawberry-mousse-cake\/","title":{"rendered":"Strawberry Mousse Cake Recipe"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" class=\"photo\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/04\/IMG_6866-550x413.jpg\" alt=\"strawberry mousse cake recipe ann reardon \" width=\"550\" height=\"413\" \/><\/p>\n<p>It&#8217;s birthday season in our family. \u00a0If you&#8217;re not after a themed cake then my favourite would have to be a layered mousse cake. \u00a0This one has strawberry mousse, lemon gel, sponge cake topped with italian meringue and fresh strawberries. \u00a0It is\u00a0oh so yum! \u00a0You can&#8217;t put fondant over a mousse cake directly as the moisture in the mousse would cause the fondant to dissolve on the inside leaving a gooey layer of sticky liquid in a pool around the cake and potentially causing the fondant to sag.<\/p>\n<p><iframe loading=\"lazy\" width=\"550\" height=\"309\" src=\"https:\/\/www.youtube.com\/embed\/qPs1wfLwDU8?rel=0&amp;showinfo=0\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/diy-popin-cookin-mini-kit\/\" title=\"mini cake kit\" target=\"_blank\">Watch strawburry17 make the mini cake<\/a><\/p>\n<h4 class=\"fn\"><strong>Strawberry mousse cake recipe<\/strong><\/h4>\n<p>1 x <a title=\"Perfect Sponge Cake Recipe:  Light Fluffy Moist and Tall\" href=\"https:\/\/www.howtocookthat.net\/public_html\/sponge-cake-recipe\/\">sponge cake recipe<\/a> baked in two 8&#8243; round cake tins. Cool and level then cut each sponge cake into two layers.<\/p>\n<p>For the topping &#8211; <a title=\"How to Make a Lego Ninjago Cake &amp; How to make Italian Meringue Frosting\" href=\"https:\/\/www.howtocookthat.net\/public_html\/lego-ninjago-cake-how-to-make-italian-meringue\/\" target=\"_blank\">one quantitiy of italian meringue<\/a><\/p>\n<p>Lemon Curd &amp; Strawberry Mousse<br \/>\n<span class=\"ingredient\"><span class=\"amount\">200g (7.05 ounces)<\/span>\u00a0or 3\/4 cup plus 3 Tbsp\u00a0<span class=\"name\">unsalted butter<\/span><\/span><br \/>\n250g (8.82 ounces) or 2 cups icing (powdered) sugar<br \/>\n1 cup or 250millilitres (8.45 fluid ounces) lemon juice<br \/>\n6 whole eggs<br \/>\n2 tsp cornflour<br \/>\n1\u00bd Tbsp gelatin powder<\/p>\n<p>2 punnets or 500g (17.64 ounces) or approx 3 1\/3 cups of strawberries washed and hulled<br \/>\n300mL (10.14 fluid ounces) or 1 1\/4 cups <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" title=\"What cream should I use?\" target=\"_blank\">cream<\/a>, whipped<\/p>\n<p>Place one tablespoon of the gelatin into a bowl and mix with 2 tablespoons of the lemon juice. In another bowl mix the<br \/>\nremaining gelatin with 1 tablespoon of lemon juice. Set aside.<\/p>\n<p>Place the rest of the juice, into a saucepan, then add the butter, powdered sugar, eggs and cornflour. Whisk it all together and then continue to whisk over the heat until it is thickened. Keep stirring over the heat for 30 seconds more.<br \/>\nRemove from the heat and split evenly between two bowls.<br \/>\nAdd the smaller lump of gelatin to the first bowl and stir until all the gelatin is melted. Then set that to one side at room temperature.<\/p>\n<p>Add the larger lump of gelatin to the second bowl of lemon curd and stir it through until it melts. Pour into a blender and add the strawberries. Blend until smooth. Leave at room temperature to cool.<\/p>\n<p>In a seperate bowl, whip the cream. Fold in the cooled strawberry mixture.<\/p>\n<p>Line an 8&#8243; round container with non-stick baking paper or acetate. Layer the sponge followed by 1\/2 cup of the lemon curd gel the 2 cups of strawberry mousse. Repeat finishing with a thin layer of mousse. Refrigerate for at least 3 hours.<\/p>\n<p>Scrape the last bit of strawberry mousse onto a silpat and spread it super thin like paper. Place it in a slow oven for 40 minutes to dehydrate. Place in a sealed container.<\/p>\n<p>Decorate as shown in the video. Slice generous portions and enjoy the moist fresh strawberry and lemon flavours.<\/p>\n<p>Happy Birthday to my wonderful son, I love you so much!!<br \/>\nHe requested a caramel version of this cake. \u00a0I know you&#8217;ll want the recipe for that too but I&#8217;ll have to leave that for another video.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7503\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2015\/04\/IMG_7037.jpg\" alt=\"caramel mousse cake ann reardon\" width=\"382\" height=\"594\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_7037.jpg 382w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_7037-300x466.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_7037-193x300.jpg 193w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_7037-60x93.jpg 60w\" sizes=\"(max-width: 382px) 100vw, 382px\" \/><\/p>\n<p>by Ann Reardon <a href=\"https:\/\/www.howtocookthat.net\/public_html\/\" title=\"Welcome to How To Cook That\" target=\"_blank\">How To Cook That<\/a><br \/>\n2015<\/p>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/strawberry-mousse-cake\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6866-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"strawberry mousse cake recipe ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6866-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6866-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6866-300x300.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2015\/04\/IMG_6866-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"7502\" \/><\/a><p>It&#8217;s birthday season in our family. \u00a0If you&#8217;re not after a themed cake then my favourite would have to be a layered mousse cake. \u00a0This one has strawberry mousse, lemon gel, sponge cake topped with italian meringue and fresh strawberries. \u00a0It is\u00a0oh so yum! \u00a0You can&#8217;t put fondant over a mousse cake directly as the moisture in the mousse would cause the fondant to dissolve on the inside leaving a gooey layer of sticky liquid<\/p>\n","protected":false},"author":1,"featured_media":7502,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,1650,748],"tags":[31,787,2603,1007,1581,1630,952,1184,163,2095,2093,2092,15,2094,2098,2091,2097,2096,1238,1468],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7501"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=7501"}],"version-history":[{"count":13,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7501\/revisions"}],"predecessor-version":[{"id":89889,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/7501\/revisions\/89889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/7502"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=7501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=7501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=7501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}