Layer Cakes
For the sponge cake:
Natural yoghurt – 110 g
Vegetable oil – 40 ml
Egg – 1
Sugar – 60 g
Fine plain flour – 90 g
Gellwe Baking Powder – 1 tsp
Desiccated coconut – 1 tbsp
Flaked almonds – 1 tbsp
For the strawberry jelly insert:
For the cream mousse:
For the mirror glaze:
For the whipped cream topping:
For decoration:
An elegant strawberry mousse cake that combines a delicate coconut and almond sponge with a fruity strawberry jelly centre and a light, creamy mousse. Finished with a glossy pink mirror glaze, fluffy whipped cream and fresh strawberries, this impressive layered dessert is perfect for birthdays, celebrations and special occasions.
In a mixing bowl, combine the natural yoghurt, vegetable oil and egg. Add the sugar and mix well.
In a separate bowl, combine the flour, Gellwe Baking Powder, desiccated coconut and flaked almonds. Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
Pour the batter into an 18 cm round cake tin and bake in a preheated oven at 180°C (conventional setting) for approximately 25 minutes. Leave the sponge to cool completely.
To prepare the strawberry jelly insert, sprinkle the Gellwe Food Gelatine over the cold water and leave to bloom. Blend the strawberries with the sugar until smooth, then gently heat the mixture without bringing it to the boil. Add the bloomed gelatine and stir until completely dissolved. Pour into an 18 cm round mould and refrigerate until set.
For the cream mousse, dissolve the Gellwe Clear Jelly in the hot water and leave to cool completely.
Whip the cream until light and fluffy, then gently fold in the cooled jelly mixture until evenly combined.
Line the sides of a 22 cm round cake tin with acetate cake collar or a strip of baking parchment. Place the cooled sponge in the base, spread approximately one-third of the cream mousse over it, then carefully position the set strawberry jelly insert in the centre. Cover with the remaining mousse and smooth the surface. Freeze for approximately 10 hours, or refrigerate until completely set.
To prepare the mirror glaze, sprinkle the Gellwe Food Gelatine over the cold water and leave to bloom. Bring the water and sugar to the boil, then add the bloomed gelatine, Gellwe Strawberry Flavour Jelly powder and white chocolate. After a few minutes, blend until smooth. Add the sweetened condensed milk and red gel food colouring, blend again and leave to cool to approximately 35°C.
Remove the frozen cake from its tin and place it on a wire rack over a tray. Pour the mirror glaze evenly over the cake, allowing the excess to drip off. Coat the sides with desiccated coconut and carefully transfer the cake to a serving plate.
Whip the cream with the icing sugar and Gellwe Śmietanex Whipped Cream Stabiliser until firm. Pipe decorative rosettes onto the cake and finish with fresh strawberries.
Before serving, place the cake in the refrigerator for approximately 2 hours to allow it to thaw completely.
