Strawberry Mousse Butter Cake
2 pkgs. Duncan Hines Butter Cake mix, baked with almond powder added
for extra flavoring (Use 2 10" springform pans plus 1 8" springform
pan, saving 8" cake for another time)
Strawberry Mousse:
3 envelopes unflavored gelatin
1/2 cup water, cold
4 cups strawberries
2/3 cup granulated sugar
4 TB lemon juice
1 cup sour cream (or plain yogurt)
1 cup whipped cream
Buttercream frosting:
12 TB butter, softened (no substitutions)
4 cups confectioners sugar
6 TB heavy or whipping cream
1 tsp. almond flavoring
1/4 tsp. vanilla
3/4 cup Strawberry jelly (for layers)
In a small saucepan sprinkle gelatin over water; set aside. Rinse,
hull and puree berries. In another small pan 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 the consistency of raw egg white. Whisk in the sour
cream. Whip cream until firm and fold in the mousse mixture. Return
to refrigerator. (This can be made in advance.)
Make cakes as directed on package, adding almond powder to mix. Bake
in two 10" plus one 8" greased and floured springform pans until
toothpick tests clean. Remove and cool 15 minutes; remove from pan
and cool completely. When cool cut in half.
Beat butter in large mixing bowl until smooth. Add confectioners
sugar, almond and vanilla extracts, and heavy cream. Beat until
light and fluffy and of right consistency. Add heavy cream if
necessary to thin. Tint if desired.
Heat jelly in saucepan over medium heat until fully melted. Set
aside to cool slightly.
To assemble cake: Remove strawberry mousse from refrigerator. Cut
each cake in half. Place first cake layer, cut side up, on plate.
Spread jelly over cake in a thin layer. Add a layer of strawberry
mousse--not quite to edge of cake, and place second layer on top.
Spread a layer of buttercream over top and sides of cake. Add next
cake layer, cut side up. Repeat with jelly and mousse. Top with
fourth layer and frost with remaining buttercream. Refrigerate at
least 4 hours before serving. |