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White Chocolate Mousse Cake with Strawberry Layer

This cake just melts in your mouth — an indescribably tender flavor!!! A delicate mousse cake with white chocolate and a strawberry layer. I really love mousse cakes. This one came out tender and airy with a strawberry note. I'm not including a recipe for the base — use any sponge cake you like. All the liquids are given in grams, so don't be surprised; you'll need to weigh everything.

Alisa-108Author avatar
Recipe author
Cake - White chocolate mousse with strawberry layer
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 5 g
Fats 49 % 18 g
Carbohydrates 38 % 14 g
240 kcal
GI: 23 / 0 / 77

Cooking method

  1. Step 1:

    Step 1

    Make the strawberry jelly. First, soak the gelatin. Wash the lemon, grate the zest, and cut it into slices.

  2. Step 2:

    Step 2

    Wash the strawberries, add the lemon slices, and purée in a blender.

  3. Step 3:

    Step 3

    Divide the purée into two parts. Add sugar to one part and put it over heat, stirring over low heat until the sugar fully dissolves; add the soaked gelatin along with its water. Stir everything well, take it off the heat, and add the remaining purée. Stir and pour into a mold. The jelly mold should be 1 cm smaller than the cake pan. Refrigerate to set the jelly.

  4. Step 4:

    Step 4

    Make the mousse. Break the white chocolate into pieces. Soak the gelatin in water.

  5. Step 5:

    Step 5

    Combine the milk with the cream, add the lemon zest, and bring to a boil. Strain through a sieve.

  6. Step 6:

    Step 6

    Beat the yolks with sugar until pale and fluffy. Pour the hot milk into the yolks in a thin stream, stirring constantly. Set it over a water bath and cook until the cream thickens — to about the consistency of sour cream. Add the gelatin and stir everything well.

  7. Step 7:

    Step 7

    Pour the hot mixture over the white chocolate and stir until the sugar fully dissolves. Cool the mixture to room temperature.

  8. Step 8:

    Step 8

    Whip the cream to soft peaks and fold in the milk-and-egg mixture.

  9. Step 9:

    Step 9

    Place a sponge layer in a springform pan (mine is 7 in / 18 cm across). Spread half the mousse on top. Put it in the freezer so the mousse sets slightly.

  10. Step 10:

    Step 10

    Set the firmed jelly on the mousse. I rushed a bit, so my jelly didn't set quite right. Spread the second half of the mousse over the jelly. Smooth it out and refrigerate to set.

  11. Step 11:

    Step 11

    I decorated the sides of the cake with chocolate transfer designs. I was just so curious to see how my little pictures would look on the chocolate.

  12. Step 12:

    Step 12

    Decorate the cake with strawberries, pistachios, and caramel threads.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Strawberries - 30  kcal/100g
  • Fresh frozen sweet strawberries - 44  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Lemon zest - 47  kcal/100g
  • White chocolate - 554  kcal/100g

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