Receita Solta

Delicious Strawberry Mousse Cake Recipe

RS

Por

Master Receita Solta

Delicious Strawberry Mousse Cake Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories450 kcal

Resumo para quem tem pressa

"Light chocolate cake with airy dough, crowned by a generous layer of fresh strawberry mousse stabilized with gelatin. A dessert with a refined presentation that combines the fluffy texture of the cake with the velvety and fruity consistency of the mousse."

Delicious Strawberry Mousse Cake Recipe

O Que Você Precisa Saber

- The 4 egg whites beaten into a fluffy cream with sugar provide support to the low-flour chocolate dough. - The correct hydration and dissolution of unflavored gelatin ensures the firm support of the mousse on the cake. - The refrigeration time of at least 2 hours is mandatory for the mousse to acquire a cutting consistency.

Ingredients

Main Course

  • 3 cups of chopped strawberries
  • 1 cup sugar
  • 4 eggs
  • 1/2 cup of all-purpose flour
  • 1/2 cup of cocoa powder
  • 1/2 cup of cream
  • 1 package of unflavored gelatin
  • 1/2 cup water

Instructions

Main Course

1

Preheat the oven to 180 degrees Celsius.

2

In a bowl, beat the eggs with the sugar until you get a light cream.

3

Add the wheat flour and cocoa powder, mixing well.

4

Pour the batter into the greased mold and bake for about 30 minutes.

5

While the cake bakes, prepare the mousse: hydrate the gelatin in water and melt it in a double boiler.

6

Beat the strawberries with the heavy cream and add the dissolved gelatin.

7

After the cake cools, unmold and cover with the mousse.

8

Refrigerate for at least 2 hours before serving.

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Chef Tips

- Dissolve the gelatin in cold water for 5 minutes and heat for only 15 seconds in the microwave without boiling so as not to lose gelling strength. - Let the chocolate cake base cool completely before applying the mousse so as not to melt the whipped cream. - Use a springform pan to bake and assemble the dessert, facilitating presentation of the layered sides.

Variations

- Decorate the surface of the mousse with a thin layer of shiny strawberry jam before taking it for final refrigeration. - Interleave strawberries sliced in half against the inner side of the mold before pouring the liquid mousse. - Add semi-sweet chocolate chips to the mousse to create a crunchy texture when chewing.

Substitutions

- Fresh strawberries can be replaced by fresh raspberries, blackberries, or strained concentrated passion fruit pulp. - Traditional boxed heavy cream can be swapped for fresh heavy cream whipped to soft peaks for greater aeration. - The cocoa powder in the batter can be replaced with 50% dark cocoa powder, slightly reducing the sugar from the eggs.

How to Store

Keep the mousse cake mandatorily under refrigeration in a container with a lid for up to 3 days. Avoid leaving the dessert out of the refrigerator for more than 30 minutes on hot days so as not to compromise the structure of the gelatin.

Can You Freeze It?

It is not recommended to freeze strawberry mousse cake. The gelatin loses its liquid retention capacity in the freezer and the blended strawberries separate, resulting in a watery and spongy mousse after thawing.

What to Serve With

Serve with homemade berry sauce, fresh mint leaves, and unsweetened drip coffee. Also pairs well with a glass of chilled muscat sparkling wine.

Frequently Asked Questions

Why didn't the strawberry mousse set in the fridge?

This can occur if the gelatin was boiled during heating, if the amount of liquid was excessive, or if the refrigerated resting time was less than 2 hours.

How to unmold the mousse cake with smooth sides?

Run a smooth knife or thin spatula dipped in hot water around the inner edge of the springform pan before releasing the side latch.

Can I use strawberry-flavored gelatin instead of unflavored?

You can use it, however, flavored gelatin contains sugar and artificial coloring; decrease two tablespoons of sugar from the recipe to balance.

Does the dough take baking powder?

The traditional recipe bases its growth on the air incorporated into the eggs beaten with sugar; if you prefer a higher crumb, add 1 teaspoon of baking powder to the flour.

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