Skip to Content

White Chocolate and Strawberry Mousse Cake

White Chocolate and Strawberry Mousse Cake

Sharing is caring!

 

When my son visited us early May, just a few days before he came, it was his birthday, so we surprised him with a White Chocolate and Strawberry Mousse Birthday cake.

The sponge cake is the one I have been baking for years and your can see step by step instructions how to make the sponge here.

 

I made a strawberry sauce with which I wet the sponge cake for extra taste and for the filling I improvised as I was making the cake.  I did not have a recipe to follow so I worked along the whole procedure.   However, now that it is finished you can save time and effort by whipping the cream once  and use some for the filling and the remaining to decorate the cake.    When I started the cake, I was planning to use the white chocolate as part of the decoration on top of the cake but I changed my mind and incorporated it in the filling so I used the gelatine as well to bind the cream.

Kyriacos White Chocolate and Strawberry Mousse Birthday cake

You have to be careful that the chocolate cools before mixing it with the whipping cream and then refrigerate it until it starts to set before putting it on the sponge, otherwise the sponge will absorb the cream.

To assemble the cake you have to use the ring of the spring form and leave it in the refrigerator for the cream to set again before adding the whipping cream on top.

 

White Chocolate and Strawberry Mousse Cake– Recipe by Ivy

Preparation time: 30 minutes

Baking time: 1 hour

Ingredients:

For Sponge Cake:

6

eggs

1

Cup

Self raising flour (150 grams)

1

Cup

Sugar (225 grams)

1

Tsp

Vanilla essence

¼

Tsp

Salt

1 Tbsp Lemon juice

Strawberry syrup:

½

cup

Mashed strawberries

½

cup

Sugar (depending how sweet strawberries are)

1

Tsp

Lemon juice

Strawberry Cream for filling:

250

Grams

White chocolate

1/4

Cup

(50 ml) Heavy cream

2

Tbsp

Icing sugar

1

Tbsp

Gelatin powder (1 sachet or 6 gelatine leaves)

½

Cup

water

1 ¾

Cups

(350 ml)Heavy cream

1

Cup

Mashed strawberries (about 750 grams)

For topping:

1

Cup

200 ml heavy cream

1

Tsp

Vanilla essence

2

Tbsp

Icing Sugar

Strawberries for decoration

Directions

1.

Prepare sponge cake, preferably from previous day (See link above fore step by step instructions.)  I used a  28 cm baking tin.

2.

Prepare syrup: Mash the strawberries, add sugar and lemon juice and bring to a boil and simmer for 2 minutes.

3.

When the sponge is cold, divide it into two pieces and wet both pieces with the syrup.

4.

In a small bowl dissolve gelatine with water and let it sit for 5 minutes.

5.

In a bain Marie melt the chocolate.

6.

In a small saucepan add the ¼ heavy cream, sugar and gelatine and mix on low heat, until the gelatine dissolves.

7.

Transfer gelatine mixture into chocolate and mix. Set aside mixing from time to time until it cools.

8.

In the mixer whip the heavy cream until peaks form. Add the strawberry puree and the chocolate mixture and then whisk for a few minutes. Refrigerate until it begins to set.

9.

In a platter add one piece of the sponge cake and put back the cake ring of the spring form. Add the strawberry cream and then the second sponge cake on top.

10.

Refrigerate for a couple of hours before decorating the cake with the whipping cream and the strawberries.

Both recipes go to Ria, of Ria’s Collection, for her event Let’s Celebrate.


strawberry mousse

 

Since the Strawberry season is nearly at an end and would not like to leave a similar recipe until next year, here is a much easier recipe with strawberries, inspired by the above cake.   This time I used Ferrero Rocher chocolates as the base for the dessert:

Strawberry Mousse – Recipe by Ivy

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 5

Ingredients:

300

Grams

Strawberries, blended (1 cup)

250 ml Greek yoghurt

1

Tbsp

gelatine

½

Cup

Water

Soften the gelatine in the water for 5 minutes.

500

ml

Milk

6

Tbsp

Sugar

Heat milk with sugar and mix in gelatine until it dissolves.

Set aside until it cools. Refrigerate until it sets, whisk and mix with whipping cream and yoghurt.  Mix in the Ferrero Rocher chocolate pieces.

For Whipping Cream:

500

Ml

Heavy cream

5

Tbsp

sugar

1

tsp

Vanilla essence

10

Ferrero Rocher Chocolates, which crush into smaller pieces.

 

Both recipes go to Happy Cook, of My Kitchen Treasures, who is hosting the event Stawberry Feast.

Sharing is caring!

Previous
Homemade whole wheat tortillas with sun dried tomatoes and Fajitas
Spanakopita from scratch
Next
Vegan Spanakopita and Whole Wheat Homemade Spanakopita Strifti

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright