For the strawberry confiture (18cm):
Cake layer (18cm):
Lemon vanilla mousse (20cm):
1. strawberry confiture layer: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
2. In a small saucepan mix sugar and cornstarch, add strawberry puree and chopped basil or mint. Bring to a simmer stirring constantly, until thickens. Remove from heat. add the bloomed gelatin and stir until the gelatin has dissolved. Let cool to room temperature.
3. Prepare 18cm cake ring with plastic wrap stretched on the bottom. Pour the mixture into the ring. Place in the freezer.
4. Strawberry cake layer: preheat oven to 160C (320F). in a small bowl mix flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl beat soft butter and sugar, until light and fluffy. Add egg and vanilla extract, beat until incorporated and smooth. And strawberry puree and beat until smooth. Gradually add flour mixture and mix until smooth.
6. Pour into 18cm (7-inch) cake ring and bake for 25 minutes. Let cool completely, release from the ring, gently cut the top to make even layer and place in the freezer while making the next stage.
7. lemon vanilla mousse: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes.
8. In a small saucepan heat milk with lemon zest and vanilla extract, do not boil. Set aside. To a larger saucepan add sugar, cornstarch and mix. Add egg yolks and mix well. Gradually add the warm milk through a sieve and whisk constantly. Heat the mixture over low-medium heat, whisking constantly, until thickens. Remove from heat, add butter, stir until incorporated. Add the bloomed gelatin and stir until the gelatin has dissolved. Cover with plastic wrap and let cool to room temperature. Whip heavy cream to soft peaks, add the milk mixture unto the whipped cream and gently stir until combined.
9. Assemble the cake: prepare 20cm (8-inch) cake ring with plastic wrap stretched on the bottom. Pour half of the mousse, shake and spread evenly, freeze for 5 minutes, gently place strawberry confiture in the center. Pour the remaining mousse, leaving 1 cm space on top and spread evenly. Make sure you cover all the space around the confiture layer. Place the cake layer on top, gently press and spread the mousse. Cover with plastic wrap and freeze for at least 8 hours.
10. Before you start making the mirror glaze: Release the cake from the ring using a hair dryer to defrost the edges. Remove the cake collar and put back to the freezer.
11. Mirror glaze: in a small bowl mix gelatin and cold water. Let bloom for 15 minutes
12. Into medium sized saucepan and water, sugar and sweetened condensed milk. heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture begins to simmer. Remove from heat, add the bloomed gelatin. Stir until the gelatin has dissolved.
13. Pour the hot mixture over the white chocolate and let sit for 5 minutes. Blend until completely smooth, add food coloring and blend again. Sieve and let cool to 32-35C (90-95F) before pouring over the frozen cake.
14. Pour the glaze on top of the cake. After 10-15 minutes remove the drips with a spatula. Refrigerate until the cake reaches to edible temperature.
Hi, what vanilla bean paste do you recommend?Reply
pure vanilla extract/pasteReply
I dont have an immersion blender.. can i use the regular blender? For the glaze?Reply
Can the cake/mousse be made ahead of time, assembled and kept frozen for a few days? Then remove from freezer to glaze on the day it’ll be eaten?Reply
yes Stacy, you can freeze the cake and glaze on the day it will be eaten.Reply
I don't have access to a large freezer does it have to be frozen or can I get away with just chilling?Reply
Hello which kind of gelatin ie beef pork ect and where is the best place to buy it online or supermarket. Also which kind of white chocolate is best. ThankyouReply
After the glaze can I keep the cake in the fridge over night?Reply
yes, you can.Reply
The cake layer was a little bit dry, do you have explanation why ?Reply
Is there something else I can use instead of the clear plastic mousse surrounding edge?Reply
Hello, my mousse is still watery after whisking on heat for 30 mins... why?Reply
Can you tell me what the mirror glaze pink color do you use? What's the brand? I'm a newbie chef, then I will try to cook some cake, my teacher needs her student to find some cake recipe. Random cake. If the taste does not look good, we need to throw it from the class! So, I think You can reply to my question.Reply
Hi Melody, I don't know where are you from and what brands you have in your country. I would suggest to ask in the store for good quality gel food coloring.Reply
Hello, can I use powder food coloring instead gel coloring?Reply
Hi! I've never made a mousse cake. Can this type of cake be stacked with a smaller round strawberry mousse cake before glazing?Reply
The recipe and the print on the video states 6 egg yolks but the video only use 4....which is correct?Reply
After glazing, how long should the cake set out to defrost before eating?Reply
Can you glaze the cake the day before it will be eaten please?Reply
Your video/recipe say 6 egg yolks but you only added 4. Doing this next week and would like to know if it's 4 or 6. Thank you so much!Reply
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