Strawberry mousse cake

10 servings

Ingredients

Quantity Ingredient
Pinch cream tartar
¼ teaspoon Grated lemon rind
1½ Env unflavoured gelatin
2 cups Whole strawberries
2 tablespoons Lemon juice
½ cup Whipping cream
3 tablespoons Water
2 tablespoons Strawberry or kirsch liqueur ----------------------
1½ cup Whipping cream
3 tablespoons Granulated sugar cream frosting and garnish-
½ cup All purpose flour
3 Eggs, separated
½ cup Granulated sugar
1 teaspoon Vanilla
Pinch salt ----------------------
¼ cup Cold water
⅓ cup Granulated sugar
½ cup Plain yogurt
2 cups Stawberries
2 tablespoons Granulated sugar

Directions

SPONGE CAKE

STRAWBERRY YOGURT MOUSSE

SYRUP

CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in ¼ cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.

MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge.

SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur.

ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers.

Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead.

CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two.

Submitted By MICHELLE BRUCE On 03-09-95

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