Home Party Dessert Recipe
4/29/2015
Strawberry Mousse Cake
(for Genoise)
3 eggs, room temperature
9 T sugar
3 egg whites, room temperature
1/8 t cream of tartar
1 T + 1.5 t sugar
1/2 cup + 1 T very finely ground almonds
1/4 cup + 1 t al purpose flour
1 T + 1.5 t butter, melted
(for Syrup)
1/2 cup sugar
1/4 cup water
1 T vodka
1 t fresh lemon juice
(for Mousse)
12 oz bag individually frozen strawberries, thawed and dreained (juice reserved)
2 t unflavored gelatin
1/4 cup sugar
2 cups well-chilled shipping cream
1/2 p strawberries, halved
red currant jelly, melted
>how to make<
(for genoise)
*Preheat oven to 375 degrees.
*Place dabs of butter in corners of two 16" x 12" baking sheets.
*Line with parchment.
*Whisk whole eggs and 9 T sugar in large bowl set over pan of simmering water until eggs are barely warm.
*Remove from over water.
*Using electric mixer, beat eggs until tripled in volume.
*Using clean dry beater, beat whites and crea, of tartar in another bowl until soft peak from.
*Add 1 T plus 1.5 t sugar and beat until stiff but not dry.
*Gently fold whites into whole eggs.
*Gently fold in ground almonds, flour and butter.
*Spread 3 cups batter on each prepared pan to form 1/8" thick layer.
*Bake until light brown and springy to touch, 15 to 20 minutes.
*Cool completely in pan.
(for syrup)
*Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and bring to boil.
*Remove from heat and let cool.
*Mix in vodka and lemon juice.
(for mousse)
*Puree thawed berries in processor.
*Strain through fine sieve, pressing on pulp.
(If necessry, add reserved berry juice so puree measures 1 cup.)
*Transfer 1/4 cup puree to small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften.
*Bring remaining puree and sugar to hoil in heavy medium saucepan, stirring until sugar dissolves.
*Remove from heat.
*Add gelatin and stir until dissolved.
*Let stand until cool but not set, stirring frequently.
*Beat cream until peaks form.
*Fold 1/4 of cream into strawberry mixture to lighten; fold in remaining cream.
(for assembly)
*Using cardboarde, form only the sides of a 6" square mold with 3" high sides.
*Line with foil.
*Place on foil-covered 6" cardboard square.
*Cut four 6" squares from genoise.
*Place 1 in mold.
*Brush lightly with syrup.
*Spread 2 cups mousse over.
*Top with another genoise layer, pressing gently.
*Brush lightly with syrup.
*Spread with 2 cups mousse.
*Top with another genoise layer.
*Brush lightly with syrup.
*Spread with 1 1/2 cups mousse.
*Top with last genoise layer, pressing gently.
*Spread remaining mousse over top.
*Refrigerate until set, at least 30 minujtes.
*Remove sides of mold from dessert.
*Arrange berries atop cake.
*Brush with melted currant jelly.
*Refrigerate until set.
-serves 8-
Note: I found this recipe in "Cakes" by Bon Appetit.
(for Genoise)
3 eggs, room temperature
9 T sugar
3 egg whites, room temperature
1/8 t cream of tartar
1 T + 1.5 t sugar
1/2 cup + 1 T very finely ground almonds
1/4 cup + 1 t al purpose flour
1 T + 1.5 t butter, melted
(for Syrup)
1/2 cup sugar
1/4 cup water
1 T vodka
1 t fresh lemon juice
(for Mousse)
12 oz bag individually frozen strawberries, thawed and dreained (juice reserved)
2 t unflavored gelatin
1/4 cup sugar
2 cups well-chilled shipping cream
1/2 p strawberries, halved
red currant jelly, melted
>how to make<
(for genoise)
*Preheat oven to 375 degrees.
*Place dabs of butter in corners of two 16" x 12" baking sheets.
*Line with parchment.
*Whisk whole eggs and 9 T sugar in large bowl set over pan of simmering water until eggs are barely warm.
*Remove from over water.
*Using electric mixer, beat eggs until tripled in volume.
*Using clean dry beater, beat whites and crea, of tartar in another bowl until soft peak from.
*Add 1 T plus 1.5 t sugar and beat until stiff but not dry.
*Gently fold whites into whole eggs.
*Gently fold in ground almonds, flour and butter.
*Spread 3 cups batter on each prepared pan to form 1/8" thick layer.
*Bake until light brown and springy to touch, 15 to 20 minutes.
*Cool completely in pan.
(for syrup)
*Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and bring to boil.
*Remove from heat and let cool.
*Mix in vodka and lemon juice.
(for mousse)
*Puree thawed berries in processor.
*Strain through fine sieve, pressing on pulp.
(If necessry, add reserved berry juice so puree measures 1 cup.)
*Transfer 1/4 cup puree to small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften.
*Bring remaining puree and sugar to hoil in heavy medium saucepan, stirring until sugar dissolves.
*Remove from heat.
*Add gelatin and stir until dissolved.
*Let stand until cool but not set, stirring frequently.
*Beat cream until peaks form.
*Fold 1/4 of cream into strawberry mixture to lighten; fold in remaining cream.
(for assembly)
*Using cardboarde, form only the sides of a 6" square mold with 3" high sides.
*Line with foil.
*Place on foil-covered 6" cardboard square.
*Cut four 6" squares from genoise.
*Place 1 in mold.
*Brush lightly with syrup.
*Spread 2 cups mousse over.
*Top with another genoise layer, pressing gently.
*Brush lightly with syrup.
*Spread with 2 cups mousse.
*Top with another genoise layer.
*Brush lightly with syrup.
*Spread with 1 1/2 cups mousse.
*Top with last genoise layer, pressing gently.
*Spread remaining mousse over top.
*Refrigerate until set, at least 30 minujtes.
*Remove sides of mold from dessert.
*Arrange berries atop cake.
*Brush with melted currant jelly.
*Refrigerate until set.
-serves 8-
Note: I found this recipe in "Cakes" by Bon Appetit.
Labels: layer cake recipe, mousse cake recipe, Strawberry cake recipe, Strawberry Mousse Cake recipe
9/12/2012
Strawberry Carousel
(for cake)
1/4 cup sifted cake flour
1/4 t baking powder
4 t milk
2 t unsalted butter
1/4 cup sugar
1 egg
1 egg yolk
1/2 cup strawberry preserves
2 T kirsch
2 pints strawberries, hulled
2 T minced pistachios
(for mousse)
9 oz white chocolate, finely chopped
3 T kirsch
2 T water
1 1/2 cups whipping cream
>how to make<
(for cake)
*Preheat oven to 400 degrees.
*Line bottom of 8" cake pan with parchment or waxed paper.
*Resift flour with baking powder twice.
*Heat milk with butter in small saucepan until butter melts.
*Keep hot over low heat; do not simmer.
*Combine sugar, egg and yolk in bowl of electric mixer.
*Set bowl over pan of hot (not simmering) water over low heat.
*Whisk until sugar dissolves and mixture is warm to touch.
*Transfer bowl to mixer and beat until mixture is cool, trippled in volume and consistency of whipped cream.
*Sift flour over batter.
*Gently fold in.
*Gradually fold in hot milk until just incorporated.
*Spread batter in prepared pan.
*Bake until cake is brown and springy to touch, 10 to 12 minutes.
*Let cake cool in pan.
(for mousse)
*Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted.
*Cool completely.
*Beat cream until soft peaks form.
*Fold cream into chocolate.
(for assembling)
*Transfer cake to 8" springform pan, discarding parchment.
*Melt preserves in small saucepan over low heat.
*Strain; return to pan.
*Mix in kirsch.
*Brush hlaf over cake.
*Halve enough berries through stem ends to line sides of pan.
*Arrange around top of cake, points up and cut sides against pan.
*Top cake with remaining whole berries, pointed ends up.
*Pour mousse over berries, spreading to touch sides of pan and filling in any spaces.
*Smooth top even with pan.
*Run serrated knife across top to ripple surface.
*Refrigerate for at least 3 hours.
*Wrap sides of pan in hot wet towel for 10 seconds.
*Remove pan sides.
*Smooth edge of dessert with metal spatula.
*Re-warm remaining preserves.
*Brush on sides of cake and exposed surface of berries.
*Press pistachios against cake.
*Chill at least 30 minutes.
*Let stand at room temperature 15 minutes before serving.
-serves 8 to 10-
Note: This recipe was taken from "Bon Appetit: Cakes".
(for cake)
1/4 cup sifted cake flour
1/4 t baking powder
4 t milk
2 t unsalted butter
1/4 cup sugar
1 egg
1 egg yolk
1/2 cup strawberry preserves
2 T kirsch
2 pints strawberries, hulled
2 T minced pistachios
(for mousse)
9 oz white chocolate, finely chopped
3 T kirsch
2 T water
1 1/2 cups whipping cream
>how to make<
(for cake)
*Preheat oven to 400 degrees.
*Line bottom of 8" cake pan with parchment or waxed paper.
*Resift flour with baking powder twice.
*Heat milk with butter in small saucepan until butter melts.
*Keep hot over low heat; do not simmer.
*Combine sugar, egg and yolk in bowl of electric mixer.
*Set bowl over pan of hot (not simmering) water over low heat.
*Whisk until sugar dissolves and mixture is warm to touch.
*Transfer bowl to mixer and beat until mixture is cool, trippled in volume and consistency of whipped cream.
*Sift flour over batter.
*Gently fold in.
*Gradually fold in hot milk until just incorporated.
*Spread batter in prepared pan.
*Bake until cake is brown and springy to touch, 10 to 12 minutes.
*Let cake cool in pan.
(for mousse)
*Whisk chocolate with kirsch and water in top of double boiler over hot (not simmering) water just until melted.
*Cool completely.
*Beat cream until soft peaks form.
*Fold cream into chocolate.
(for assembling)
*Transfer cake to 8" springform pan, discarding parchment.
*Melt preserves in small saucepan over low heat.
*Strain; return to pan.
*Mix in kirsch.
*Brush hlaf over cake.
*Halve enough berries through stem ends to line sides of pan.
*Arrange around top of cake, points up and cut sides against pan.
*Top cake with remaining whole berries, pointed ends up.
*Pour mousse over berries, spreading to touch sides of pan and filling in any spaces.
*Smooth top even with pan.
*Run serrated knife across top to ripple surface.
*Refrigerate for at least 3 hours.
*Wrap sides of pan in hot wet towel for 10 seconds.
*Remove pan sides.
*Smooth edge of dessert with metal spatula.
*Re-warm remaining preserves.
*Brush on sides of cake and exposed surface of berries.
*Press pistachios against cake.
*Chill at least 30 minutes.
*Let stand at room temperature 15 minutes before serving.
-serves 8 to 10-
Note: This recipe was taken from "Bon Appetit: Cakes".
Labels: mouse cake recipe, Strawberry cake recipe, White chocolate mousse cake recipe
