100g sugar (about 7 TB)
1/5 T of vanilla extract
1 T of lemon juice or vinegar
20g cake flour
50g corn starch
1/2 cup milk
1 cup heavy cream
800g fresh strawberries
90g sugar (about 6 TB)
15g gelatin (about 23 ml)
1 TB of brandy or other liquor
2 TB lemon juice
1 T gelatin and 1 TB warm water, dissolved.
8" springform pan or mousse ring, 9" pan or mold (need to grease & flour to prevent from sticking), spatula, sieve, blender, brush.
1. Cake: separate egg whites and yolks. Beat yolks with 100g sugar until fluffy and the color turns pale, and then adds vanilla extract and mix well. Preheat oven at 155 C/ 300 F.
In a clean and grease-free mixing bowl, beat egg whites with 1 T of lemon juice or vinegar using a mixer until it can form a soft peak. Add in the yolk mixture and combine gently. Sift cake flour and corn starch together into the mixture, slightly combine until incorporated and relatively lump-free, and then pour the batter into the 9" pan; bake for about 35-40 minutes. (photo B)
Remove from oven, let cool, cut it to the size of 8" and then level into 2 slices.
2. Mousse: remove stems and rinse strawberries. Blend 400g of strawberries into puree, cut 200g strawberries in halves, and slice the rest 200g for decorating. Dissolve gelatin with milk, then heat the milk until gelatin is clear and totally dissolved. Add sugar to the gelatin mixture, then add in two blended egg yolks, lemon juice, and brandy. Whip heavy cream till thick (still looks like liquid, but much thicker), and then pour the strawberry puree and gelatin mixture into the whipped cream. Mix well.
3. Remove the bottom of the springform pan (or just use a mousse ring), put the ring on a plate or a cake circle. Line the bottom with a layer of cake, arrange strawberry halves on the side (photo C), pour in the mousse (photo D), cover with another layer of cake, press the top a little bit to make sure there is no bubbles inside. Decorate the top with strawberries, glaze strawberries with a soft brush, then transfer to refrigerator to chill at least 3 hours.
4. If it's difficult to remove the ring, use hot towels to surround the mousse ring to soften the mousse till it can be easily removed from cake.
1. You might need about 7-8 sheets if using gelatin sheets.
2. May substitute gelatin glaze with apricot jam, you just need to add a little warm water to make it easier to spread.
1 cup = 240 c.c. = 240 ml
1 tablespoon = 15 c.c. = 15 ml
1 teaspoon = 5 c.c. = 5 ml