This strawberry white chocolate mousse cake is perfect for a hot spring/summer day. Two layers of thin buttery sponge layers, a creamy, sweet, white chocolate mousse, a fruity strawberry mousse and a layer of strawberry glaze. Just for an extra little touch, I covered the side of the cake with a white chocolate lace.
This year for my mother’s birthday I wanted to make something with strawberries, because they are in season and the whole family loves them. I also really wanted to try these kind of fancy multiple layer entremet desserts. So this is how the recipe was born.
This was my first time ever making mousse, so I was quite scared and of course I couldn’t get gelatin leaves, so I had to convert every amount into powdered gelatine. Then I was hoping they'll turn out okay. At the end I think I could use some more gelatin powder, so I will share the modified recipe.
First, I made an easy, buttery sponge layer. I used my cake ring to draw two circles onto a parchment paper, then I turned it and spread the batter evenly. I made the circles a bit bigger, so I could cut them down at the end to have even edges. I also added some extra strawberry pieces on the top before baking.
The first mousse layer is a white chocolate mousse. I have never made any kind of mousse before, but I think it turned out delicious. Not too sweet, airy, creamy; I think I found a new favourite.
The other one is a strawberry mousse. I left the seeds in the mousse for some extra texture, but you can strain the puree before making it.
The strawberry glaze on the top was really easy to make, and adds such a fancy look to the cake. The white chocolate lace was a little more complicated. I would recomend to only start it if it’s not to warm and if you have a helping hand because you will need some extra hands (or in case if you have 3 hands you can definitely make it on your own ;))
Even if it looks like a complicated cake, it really doesn’t. So try it out before the strawberry season ends!
Strawberry White Chocolate Mousse Cake
Prep Time: 1 hour Baking Time: 10 min. Total Time: 1 day with chilling Portions: 8 slices
Ingredients:
Buttery Sponge: ( for 2 x 7 inch or 18 cm round layers)
100g butter (room temperature)
100g powdered sugar
½ tablesponn vanilla sugar or vanilla extract
100g (around 2 eggs) eggs (slightly beaten with a fork)
100g all-purpose flour
70g strawberries (diced)
White Chocolate Mousse:
1 gelatin leaf (or 3g gelatin powder)
65g milk
1 egg yolk
½ teaspoon vanilla extract
100g white chocolate (chopped)
100g heavy cream
40g strawberries (diced)
Strawberry Mousse:
250g strawberry puree (I used a hand blender, you can strain it to remove the seeds)
2,5 gelatin leaves (or 5g gelatin powder)
50g granulated sugar
25g water
25g egg white (1 egg)
125g heavy cream
Strawberry glaze:
150g strawberry puree
2 tablespoons granulated sugar
2 gelatn leaves (or 4 g gelation powder)
Optional: White Chocolate Lace:
100g white chocolate
Directions:
Sponges:
Preheat your oven to 355 F or 180 C. Draw two 7 inch or 18 cm circles onto a parchment paper then fold it up side down to a baking sheet.
In a large bowl beat together the butter, sugar, vanilla until pale and fluffy.
Add the slightly beaten eggs in 2-3 portions.
Fold in the flour.
Divide the batter evenly between the two circles and spread them to get slightly bigger layers. Evenly spread the diced strawberries on the tops and bake them for 10 minutes. Let them cool down completely.
White chocolate mousse:
Soak your gelatin leaf in some water or add a few teaspoons of water to your gelatin powder and let it set.
Add the milk, egg yolk into a pot and heat it up. Cook until it thickens. Stir constantly.
Squeeze the excess water from the gelatin leaf then add it to the milk mixture. Or add your soaked gelation powder. Stir in then add the chocolate pieces. Mix until everything is disolved.
Whip up your heavy cream.
When your white chocolate mixture is at room temperature fold the whipped cream into it, in 2 portions.
With a cake ring, cut your sponges to the right size. Then put your cake ring onto a serving plate or a cake board. Put the first sponge to the bottom then pour the white chocolate mousse on top of it. Spread the diced strawberries on the top.
Put it in the fridge for 1 hour or 30 minutes in the freezer.
Strawberry mousse:
Soak your gelatin leaf in some water or add a few teaspoons of water to your gelatin powder and let it set.
In a large pot warm up your strawberry puree.
Squeeze the excess water from the gelatin leaf then add it to the puree. Or add your soaked gelatin powder.
In a small pot add the sugar and water. On a medium heat make a sugar syrup.
At this time start to beat up your egg white.
When all the sugar is disolved and it’s bubbling, take it off from the heat and slowly pour it into the egg white while you are beating it. Whip until it cools down and holds it’s shape.
Whip up the heavy cream in a seperate bowl.
Fold half of the egg white mixture to the strawberry puree, then half of the whipped crem. Repeat it with the other halves.
Place the other sponge on top of the white chocolate mousse. Spread the strawberry mousse on it. Put it in the fridge again for 4-5 hours or over night.
Strawberry glaze and decoration:
Soak your gelatin leaf in some water or add a few teaspoons of water to your gelatin powder and let it set.
Warm up the strawberry puree.
Squeeze the excess water from the gelatin leaf then add it to the puree. Or add your soaked gelatin powder.
Let it cool down slightly. Pour it on the top. Put it in the freezer until it sets.
For the chocolate decoration cut out a long stripe from parchment paper that is as long as the side of the cake and a bit higher.
Temper your chocolate. Melt 2/3 of your white chocolate (65g) over a bain-marine (Fill a pot with water and start boiling it. Then put a metal or glass bowl on top of the pot. Be careful and make sure that the bottom of the bowl isn’t in the water and the bowl is big enough. When you stir the chocolate use a kitchen cloth to hold the bowl because it can be hot.)
When the chocolate is melted take it off from the bain-marine and stir in the other 1/3 of the chocolate. Make sure that all of your chocolate is melted.
Fill a piping bag or a plastic bag with the melted chocolate and with a tiny round nozle create a lace pattern. (I just made simple hoops on top of each other). Let it set slightly until it’s still formable but not too runny.
Take out your cake from the freezer. Carefully lift up the parchment paper and slightly push it to the side of the cake. It will set fast because the cake is really cold. Put it back to the freezer for 30 minutes, then take it out again and slowly pull off the parchment paper.
Decorate the top with straberries. Keep it in the fridge until serving.
