Strawberry Mousse Cake - Mousse Cakes

Layers of yellow sponge cake molded with a fresh strawberry mousse, topped with fresh strawberries. Red apricot coating keeps everything fresh looking. Garnished with vanilla flavored whipped cream. Serves 8.

Category:
Frozen Molded

Serving Size:
8 Slices

Difficulty Level:
Advanced

Photo Gallery:
Yes

Storage Factor:
+1 Day

| Straw Mousse Cake |

Ingredients Required: Straw Mousse Cake

	Ingredient	Quantity
1.	8" Yellow Sponge Cake	1
2.	Plain Syrup	2 ounces
3.	Vanilla Pastry Cream	8 ounces
4.	Strawberry Preserves (high quality)	4 ounces
5.	Whipped Whipping Cream	8 ounces
6.	Plain Gelatin	1 envelope
7.	Cool Water	1 ounce
8.	Apricot Glaze (red)	3 ounces
9.	Chocolate Sprinkles	1 ounce
10.	Strawberries (fresh)	1 - 6 ounce basket
11.	Whipped Whipping Cream	4 ounces

Preparation Instructions: Straw Mousse Cake

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Process	Instructions
1. Prepare	Prepare the mousse mold by fitting the inside bottom of it with a circle of card paper, I use a white paper plate cut to fit. Slice the yellow cake in three layers. The bottom of the cake will be the last piece inserted into the mold. The diameter of the other two slices may need to be trimmed to fit easily into the mousse filled mold.
2. Prepare	Bloom the gelatin in the cool water. Make the mousse filling by mixing the strawberry jam with the smooth pastry cream. Add red food coloring if needed to enhance color. While the whipped cream is whipping in the chilled bowl, warm the gelatin in the microwave 10 seconds or until clear and stir into the strawberry pastry cream. Fold the whipped cream into the pastry cream until it is uniform.
3. Fill	Using a spatula apply 1/4 to 1/2 inch of mousse to the side of the mousse mold. With a pastry bag and a flat tip (#1D) apply a layer of mousse to the bottom of the mold, directly to the paper circle
4. Fill	Using the (trimmed) top layer of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply 1/2 the remaining mousse mixture and spread evenly to the edge of the cake.
5. Repeat	Using the (trimmed) center slice of the cake - lay it carefully down into the mold. Press evenly and firmly. Brush with 1/3 of the syrup. Apply the remaining mousse mixture and spread evenly to the edge of the cake.
6. Finish	Lay in the last layer of the sliced cake and press down evenly and firmly. Apply the remaining syrup. Dress the edges of the mold with a spatula, be sure the mousse filling comes up to meet the edge of the last layer of cake.
7. Freeze	Freeze solid - overnight. It must be rock hard in order to un-mold.
8. Dip	In a bowl of hot water dip the frozen mold just up to the lip - for about 5-8 seconds. Invert over an 8" cardboard cake circle. Press firmly on the mold and the cake should pop right out. Re-dip if needed. Center on cardboard. Peel the paper circle from the top of the mousse cake.
9. Brush	Hold the cake in your hand (under the cardboard) and brush the side of the cake with the melted red apricot glaze. Then quickly brush the top too. (To get a good coating quickly, keep the glaze cool and liquid for the best application.)
10. Garnish	Garnish the top of the cake with the strawberries. Leave an open area (around the top edge) for the whipped cream border. Brush the berries with several coats of the melted red glaze, until glazed very well.
11. Apply	After the glaze has set, apply a border of four ounces of whipped cream using a medium star tip in a pastry bag. Working over a bowl of chocolate sprinkles, apply the sprinkles to the sides of the cake, in the arches.
Additional Comments:	Stored chilled for several hours before serving. Cut with a sharp serrated knife that has been rinsed in hot water after each cut.