Strawberry Mousse Cake

Syrup:

6 T water
3 T sugar
2 T Grand Marnier or other orange liqueur

Cake:

8 large eggs
1 cup sugar
1 t vanilla extract
1/4 almond extract
1 1/3 cups all purpose flour
6 T (1 stick) unsalted butter, melted, cooled

Mousse:

2 12oz baskets strawberries, stemmed, chopped
1 1/2 cups chilled whipping cream
6 T powdered sugar
1 T Grand Marnier or other orange liqueur
1 t vanilla extract

Topping:

2 cups chilled whipping cream
3 T powdered sugar
1 T Grand Marnier or other orange liqueur
1 t vanilla extract

16 large strawberries, stemmed


>>HOW TO MAKE<<

For syrup:

*Stir 6 T water and sugar in heavy small saucepan over medium heat until sugar dissolved.
*Mix in Grand Marnier.(Can be prepared 1 week ahead. Cover and refrigerate.)

For cake:

*Preheat oven to 350 degrees.
*Butter two 9" round pans with 2" high sides.
*Line bottoms of pans with waxed-paper rounds.
*Butter and flour waxed paper rounds.
*Whisk eggs and sugar in large bowl set over saucepan of simmering water until mixture is just warm to touch.
*Remove from over water.
*Add vanilla and almond extracts.
*Using electric mixer, beat mixture at medium-high speed until tripled in volume, about 7 minutes.
*Sift half of flour over egg mixture and fold in.
*Repeat with remaining flour.
*Fold butter mixture back into remaining cake batter.
*Divide batter evenly between prepared cake pans.
*Bake until tester inserted into centers comes out clean, about 25 minutes.
*Cool cakes in pans 5 minutes.
*Turn cakes out onto racks and col completely.
*Peel off paper.(Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)

For mousse:

*Puree half of berries in processor or blender.
*Using electric mixer, beat cream, sugar, Grand Marnier and vanilla extract in large bowl until stiff peaks form.
*Fold in pureed berries and remaining chopped berries.

For topping:

*Using electric mixer, beat whipping cream, sugar, Grand Marnier and vanilla extract in large bowl until stiff peaks form.

For assembling:

*Cut each cake layer in half horizontally.
*Place 1 layer on platter.
*Brush with 1/4 of syrup.
*Spread 1/3 of mousse on cake.
*Repeat layering with cake, syrup and mousse 2 more times.
*Top with last cake layer.
*Brush with remaining syrup.
*Spread topping over top and sides of cake.
*Arrange whole berries around top edge of cake; chill.(Can be made 6 hours ahead. Cover with cake dome and chill.)


SERVES 12