Strawberry Mousse Cake

1. 1

   Process the strawberries in a food processor until smooth. Pour the strawberry puree into a bowl.

2. 2

   Sprinkle the gelatin over 2 tbsp of cold water in a small heat-proof bowl. Stand the bowl in a pan of gently simmering water (or microwave on HIGH for about 20 seconds) until the gelatin is dissolved. Cool to room temperature.

3. 3

   Beat the egg yolks and sugar in a large bowl with an electric mixer until thick and creamy. Quickly whisk the gelatin mixture into the pureed strawberries. Add to the egg yolk mixture and whisk to combine.

4. 4

   Beat 1/3 cup cream with an electric mixer until soft peaks form. Fold into the strawberry mixture.

5. 5

   Line a 6-inch round cake pan with enough plastic wrap to cover the bottom and extend over the sides of the pan. Cut the sponge cake horizontally in half.

6. 6

   Place the cake bottom into the lined pan. Pour the strawberry mixture over the cake. Gently place cake top over strawberry mixture. Cover and refrigerate for several hours or overnight until set.

7. 7

   Beat the remaining cream until soft peaks form. Spread the whipped cream over the cake. Garnish with additional strawberries.

No nutritional information available.

No additional tips available.