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Silky Strawberry Mousse Cake with White Chocolate Mirror Glaze

silky strawberry mousse cake - featured image
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A light and airy strawberry mousse cake layered on a delicate sponge and topped with a glossy white chocolate mirror glaze, perfect for special occasions or a delightful treat.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and chopped
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon gelatin powder or agar-agar for vegetarian option
  • 1/4 cup cold water (60ml) to bloom gelatin
  • 1 1/2 cups heavy whipping cream (360ml), chilled
  • 1 tablespoon fresh lemon juice
  • 3/4 cup all-purpose flour (95g)
  • 1/2 cup granulated sugar (100g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1 1/4 cups white chocolate chips or chopped white chocolate (210g)
  • 1/2 cup sweetened condensed milk (120ml)
  • 1 tablespoon gelatin powder
  • 1/4 cup water (60ml) to bloom gelatin
  • 1/4 cup glucose syrup or light corn syrup (60ml)
  • White food coloring (optional)

Instructions

  1. Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and grease the sides. Whisk eggs and sugar until pale and fluffy (5-7 minutes). Sift flour, baking powder, and salt together, then gently fold into egg mixture with vanilla extract. Pour batter into pan and bake 20-25 minutes or until toothpick comes out clean. Cool completely in pan.
  2. Make the Strawberry Mousse: Bloom gelatin in cold water for 5 minutes. Puree strawberries with sugar and lemon juice until smooth. Warm gelatin gently until melted and stir into strawberry puree. Whip heavy cream until soft peaks form. Fold strawberry mixture into whipped cream gently to keep airy. Pour mousse over cooled sponge in pan, smooth top, and refrigerate at least 4 hours until set.
  3. Prepare the White Chocolate Mirror Glaze: Bloom gelatin in cold water for 5 minutes. Heat glucose syrup, condensed milk, and gelatin in saucepan over low heat until gelatin dissolves. Pour hot mixture over white chocolate and let sit 2 minutes. Stir gently until smooth. Add white food coloring if desired. Cool glaze to about 90°F (32°C), stirring occasionally.
  4. Glaze the Cake: Remove mousse cake from springform pan and place on wire rack over baking sheet. Slowly pour mirror glaze over cake, allowing it to cascade evenly. Use offset spatula to smooth if needed. Refrigerate for 1 hour to set glaze.
  5. Serve: Transfer cake to serving plate. Slice with sharp knife dipped in hot water and wiped dry between cuts. Enjoy.

Notes

Prepare sponge and mousse a day ahead for best flavor and mousse setting. Bloom gelatin properly to avoid lumps. Whip cream to soft peaks only to maintain mousse texture. Pour glaze at about 90°F (32°C) for smooth coverage. Use a sharp knife dipped in hot water for clean slices. Substitute agar-agar for vegetarian mousse and coconut cream for dairy-free version. Almond flour can replace all-purpose flour for gluten-free sponge.

Nutrition

Keywords: strawberry mousse cake, white chocolate mirror glaze, mousse cake, mirror glaze cake, easy mousse dessert, homemade mousse cake, strawberry dessert

Find it online: https://tempotaste.com/silky-strawberry-mousse-cake-recipe-easy-homemade-white-chocolate-mirror-glaze/