There was a quickly organised night at a friend's place last night. We had a good friend coming home for the weekend for a quick visit and decided to get together last night for dinner. I was charged with bringing dessert. I wanted to try something a bit different. I wanted to make something fruity. I considered making something from Bill's Sydney Food but none of the desserts really grabbed me. Nothing that would really suit adults as well as young children anyway. I had seen a couple of recipes for a strawberry mousse cake but none of them were exactly what I wanted so I decided to get a little bit creative. Thankfully, it all worked out. and everyone really enjoyed it. It all held up and and tasted great. Lovely and fresh and light. I will definitely be making this one again.
First I made a genoise sponge using a recipe from The Australian Women's Weekly Cook. It was a really easy sponge to make. It collapsed a bit on me towards the end of the cooking time, so would reduce that slightly next time. Although I did put the mixture into a 23 cm springform instead of a 20 cm one as I couldn't find my 20 cm one. Plus that was the size I wanted for my final product.
- 4 eggs
- 110g (1/2 c) caster sugar
- 100 g (2/3 c) plain flour, double sifted
- 60 g butter, melted and cooled
- Pre-heat oven to 160 C (fan-forced).
- Put eggs & sugar in a large bowl over a saucepan of simmering water and beat continuously using electric beaters until thick & creamy, about 10 minutes.
- Remove bowl from the heat and continue beating until the mixture reaches room temperature.
- Sift over half the flour and fold in, add remaining flour and fold though.
- Quickly fold in the butter.
- Pour mix into pan and bake for 15 - 20 minutes.
- Turn out immediately.
- Once cool refrigerate until required.
- 500g strawberries (fresh or frozen)
- 1 tbsp lemon juice
- 100 g caster sugar
- 6 leaves gelatine (gold strength), softened in cold water (I think this would be about 4 or 5 tsp of gelatine)
- 250ml (1 cup) Greek yoghurt
- 250 ml (1 cup) double cream
- Place the strawberries and lemon juice in a food processor and process until smooth.
- Heat the purée and sugar in a saucepan over a low heat until the sugar dissolves. Remove from the heat.
- Squeeze water from the soaked gelatine and add to the strawberry mixture. Stir well until dissolved, then cool.
- When cool whisk in the yoghurt and cream, chill in the fridge until slightly thickened.
- Line the base of the clean springform tin with glad wrap.
- Carefully slice sponge cake in half and place one half in the cake tin.
- Spoon over half of the strawberry mousse (a ladle worked really well).
- Top with the other half of the sponge cake and then the remaining mousse.
- Refrigerate overnight or until set.
- To unmould, run a knife under hot water, dry completely and run around the inside of the tin then quickly remove the outer ring of the tin and slide onto a serving tray.
- Top with a punnet of sliced strawberries combined with the pulp of one passionfruit and 1 tsp of caster sugar. (The sugar is optional, if your strawberries are sweet enough don't worry about it)
- Refrigerate until serving.