Strawberry Charlotte Mousse Cake

I made this cake for the ‘Desserts Gathering event’ that I organized two years ago. It is just a small event in Kings Park, near Perth city that gathered my juniors and my friends who studied in Curtin as well as in UWA. They’re so sporting making a variety of yummmy-licious and beautiful desserts and Im so touched by their effort coming to the event and bringing those precious fully hand-made desserts. It’s just like a dream come true:D yeay!! And actually I chose this cake merely because it looks so gorgeous in the recipe. Hehe.

The recipe is from anjelikuh.blogspot.

Sponge Cake
from ytower.com
makes a 8.5′ cake

INGREDIENTS:
290 mL (1 and 1/4 cup) all-purpose flour
4 eggs
35 mL milk
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
35 mL vegetable oil

METHOD:
1.Prepare ingredients:
– add sugar and salt together— (A)
– add milk, oil, and vanilla together—(B)
– sift the flour.
2.Add (A) into the eggs and blend with an electric mixer immediately.
3.Blend until the egg mixture becomes foamy and tripled in size (~ 5 minutes).
4.Add in the flour and mix well.
5.Pour some of the mixture into (B) and stir until well blended.
6.Pour it back into the original cake mixture and use your spatula to fold until well blended.
7.Pour into a cake mold and bake for 35 minutes at 180 degrees.

Strawberry Mousse Cake
makes a small 5.5” cake (I made 1 and ½ of the recipe to fit in the 8.5’ pan)

INGREDIENTS:
2 layers of sponge cake (cut off 1 cm around the edges)
200g fresh strawberries
1 egg yolk
3-4 tablespoons sugar
1 teaspoon vanilla extract
100 mL milk
2.5 teaspoons unflavored gelatin (The HALAL one!)
1 cup whipping cream
150g fresh strawberries sliced in half.

METHOD:
1.Blend and puree 200g of fresh strawberries.
2.In a saucepan, mix the sugar, egg yolk, and vanilla.
3.Pour the strawberry puree (around 150 mL) into the egg mixture. Mix well.
4.In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together.
5.Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
6.Whip the cream until stiff peaks form. Pour it into the strawberry mixture.
7.Fold until blended thoroughly.
8.Place the 1st layer of sponge cake in the center of the mold (therefore there is 1 cm gap between the sponge cake and the pan wall) and arrange sliced strawberries on top (lay them down all over the top of the sponge cake). Pour in the mousse until strawberries are covered.
9.Place the 2nd layer of sponge cake in the center and cover it with more mousse.
10.Refrigerate until set (4 hours).
11.After the mousse has set, dip the bottom of the ladyfingers in raspberry or strawberry syrup. (I used egg white)
12.Line up the ladyfingers side by side along your mousse cake.
13.Decorate the top of the mousse cake with strawberries.

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