Strawberry Mousse Cake
3 ea Eggs, separated
1 Pinch cream tartar
1/2 c Granulated sugar
1/4 t Grated lemon rind
1 t Vanilla
1/2 c All purpose flour
1 Pinch salt
STRAWBERRY YOGURT MOUSSE
1 1/2 ea Env unflavored gelatin
1/4 c Cold water
2 c Whole strawberries
1/3 c Granulated sugar
2 T Lemon juice
1/2 c Plain yogurt
1/2 c Whipping cream
3 T Water
3 T Granulated sugar
2 T Strawberry or kirsch liqueur
CREAM FROSTING AND GARNISH
2 c Strawberries
1 1/2 c Whipping cream
2 T Granulated sugar
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 1/4 cup of the sugar, continuing to beat to
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.
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.
In a small saucepan bring water and sugar to a boil. Remove from
heat, cool and stir in liqueur.
Using a long serrated knife, cut cake into 2 thin layers. Place
top half, cut side up, in the bottom of a clean 9 inch spring
pan. Drizzle half the syrup evenly 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 FROSTING AND GARNISH:
Rinse and hull berries. Slice thinly.
Whip cream until it's stiff and firm. Sweeten with sugar and
spread evenly 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.