- Preparation time
- 60 mins
- Cooking time
- 15 mins
- 12 people
- Meal course
- Posted by
- Posted on
- June 24, 2017
Summer dessert number one: this heavenly cake is a light version of strawberry, vanilla and chocolate flavored ice cream, with a mint notch that adds a fresh finish to this trio.
The dark chocolate base is not dominant in this cake. It has, however, a strong and a waking up effect, like a chocolate topping on your ice-cream which blends perfectly with the rest of the flavors, giving them character and depth.
The vanilla mousse is sweet, creamy and delicate. It is so light, that it is almost like eating clouds – it never makes you full, but leaves you craving for more.
The strawberry mousse layer, although not the tallest one, brings the dominant flavor of sour, fresh and juicy fruits. And I swear, it beats all the strawberry ice-cream on earth! You can taste only fresh, juicy, strawberries. And what’s better in summer than those red amazing berries?
Mint leaves emphasize the freshness of this cake. If you give it a go, I bet you agree that there is no better dessert for sizzling hot days than this Strawberry and Vanilla Mousse Cake.
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- Prepare a baking form which is 23cm in diameter (or an equivalent square one). Lay a baking paper on the bottom and spread butter, oil or a non-stick spray on its sides. Heat the oven to 170°C.
- Melt the dark chocolate over a pot with boiling water.
- Beat butter with sugar until it becomes light yellow and fluffy. Add melted chocolate and egg yolks, one by one, beating until combined.
- Sieve flour and baking powder, and add them to the batter. Stir until combined.
- Beat egg whites with salt until stiff. Add them to the batter and mix again.
- Pour the batter into the baking form and bake for 15min or until an inserted stick comes out dry. Set aside.
- While the chocolate cake base is cooling down, prepare the white chocolate mousse. Combine gelatine with water (pour just enough water to cover the gelatine) and set aside for 10min. After that time warm it up, but do not bring to boil (you can heat it on a stove or in a microwave, but DO NOT BOIL).
- Bring the milk to a boil. Add vanilla and white chocolate. Stir everything until the chocolate melts and combines with milk. Add the gelatine and stir again until your chocolate cream becomes smooth. Beat the cream fraiche until stiff and combine everything again. Set aside for about an hour, until the mousse cools down.
- When the chocolate mousse becomes cold and dense, add the crème fraîche and stir until combined.
- While the chocolate mousse is cooling down, prepare strawberries- wash them and remove the green parts (you can also use frozen strawberries). Blend the strawberries until smooth and afterwards bring them to a boil in a small saucepan.
- Add a strawberry gelatine (without sugar!) to the strawberry puree and set aside. When the strawberry mousse is cold, pour it onto the chocolate mousse and refrigerate.
- Wash and dry mint leaves. "Paint" each mint leave with egg white and dip each one in sugar. Arrange the sweet mint leaves on top of your cake.