Strawberry Mousse Cake

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 10
• 3 eggs, separated
• 1 pinch cream of tartar
• 1/2 cup granulated sugar
• 1/4 teaspoon lemon, rind of, grated
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1 pinch salt
• 1.5 (1/3 ounce) envelopes unflavored gelatin
• 1/4 cup water, cold
• 2 cups strawberries
• 1/3 cup granulated sugar
• 2 tablespoons lemon juice
• 1/2 cup plain yogurt
• 1/2 cup whipping cream
• 3 tablespoons water
• 3 tablespoons granulated sugar
• 2 tablespoons strawberry jam or 2 tablespoons kirsch liqueur
• 2 cups strawberries
• 1 1/2 cups whipping cream
• 2 tablespoons granulated sugar

Recipe

• 1 CAKE: Butter and flour the bottom and sides of a 9 inch springform pan; set aside.
• 2 In a large bowl beat whites and cream of tartar to soft peaks.
• 3 Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
• 4 In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
• 5 Scrape yolks over whites, add lemon rind and vanilla and fold together.
• 6 Sift flour and salt over batter, folding in gently but thoroughly.
• 7 Transfer to prepared pan.
• 8 Bake at 350°F for 25 minutes or until the top springs back when lightly touched.
• 9 Let cool in pan on wire rack.
• 10 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.
• 11 MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
• 12 Rinse, hull and puree berries.
• 13 In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
• 14 Remove from heat.
• 15 Warm softened gelatin over low heat until clear and syrupy.
• 16 Stir into strawberry mixture.
• 17 Transfer to a large bowl and chill to consistency of raw egg white.
• 18 Whisk in the yogurt.
• 19 Whip cream until form; fold into mousse and return to fridge.
• 20 SYRUP: In a small saucepan bring water and sugar to a boil.
• 21 Remove from heat, cool and stir in liqueur.
• 22 ASSEMBLY: Using a long serrated knife, cut cake into 2 thin layers.
• 23 Place top half, but side up, in the bottom of a clean 9 inch spring for pan.
• 24 Drizzle half the syrup evenly over the cut side of each of the 2 halves.
• 25 Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
• 26 Set remaining layer, cut side over mousse, pressing gently.
• 27 Cover and chill thoroughly, overnight if possible.
• 28 Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that far ahead.
• 29 CREAM FROSTING AND GARNISH: Rinse and hull berries.
• 30 Slice thinly.
• 31 Whip cream until it's stiff and firm.
• 32 Sweeten with sugar and spread evenly over top and sides of cake.
• 33 Arrange berry slices in circle around the top and bottom edges of the cake.
• 34 Refrigerate until serving time, which should be within the following hour or two.