Strawberry mousse cake

Download the recipe

Base

  • Spongecakemix concentrate 90 g
  • Water 80 g
  • Sugar 248 g
  • Flour 233 g
  • Egg 315 g

MIX all ingredients for about 8-10 minutes. POUR 460 g of cake dough in a 18 cm cake ring and 320 g in a 22 cm cake ring. BAKE at 190-200°C for about 20-25 minutes.

Filling

  • Sugar 75 g
  • Water 150 g
  • Léonce Blanc lime purée 25 g
  • Strawberry jam smooth 120 g

BOIL water and sugar into a sugar liquor and season with lime, cool down.
CUT one layer of both cakes and spread strawberry jam evenly.

Strawberry mousse

  • Léonce Blanc strawberry purée 333 g
  • Fond Royal 120 g
  • Cream, lactose free 400 g

MIX the Fond Royal and 20 °C strawberry purée with a whisk and gently ADD loosely whipped cream. POUR half of the filling into the 22 cm cake ring over the cake base.
Moisten the smaller cake base and spread rest of the strawberry jam.

Carefully lift the smaller base on top of the mousse in the cake ring and POUR rest of the filling onto it, smooth it with a palette. LEAVE the cake in the refrigerator for at least 1 hour and then move it to the freezer.

Glaze

  • Diamond Glaze strawberry 200 g

SPREAD the Diamond Glaze strawberry on the icy cake evenly with a
palette, REMOVE the cake from the mold and decorate.


En continuant à utiliser le site, vous acceptez l’utilisation des cookies. Plus d’informations

Les paramètres des cookies sur ce site sont définis sur « accepter les cookies » pour vous offrir la meilleure expérience de navigation possible. Si vous continuez à utiliser ce site sans changer vos paramètres de cookies ou si vous cliquez sur "Accepter" ci-dessous, vous consentez à cela.

Fermer