JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Delightful Strawberry Mousse Cake
| Delightful Strawberry Mousse Cake | Print |
Recipe By: Alice Morrow
Delightful Strawberry Mousse Cake
Ingredients
- CAKE LAYERS:
- 1 /4 c. butter, softened
- 2 ¼ c. sugar
- 7 egg whites, room temp
- 3 ½ c. cake flour
- 4 t. baking powder
- 1 c. water
- 2 t. vanilla
- ½ t. almond extract
- STRAWBERRY MOUSSE:
- 1 envelope unflavored gelatin
- ¼ c. water
- 2 c. sliced fresh strawberries
- ¼ c. sugar
- 1 c. whipping cream
- STRAWBERRY FROSTING:
- ¾ c. butter, softened
- 5 c. powdered sugar, sifted
- ¾ c. finely chopped fresh strawberries
- Halved fresh strawberries, garnish
Instructions
- CAKE LAYERS: Preheat oven 350. Beat 1 ¼ c. softened butter and 2 ¼ c. sugar at medium speed with electric mixer until fluffy. Gradually add egg whites, one third at a time, beating well after each addition.
- Sift together cake flour and baking powder.
- Gradually add butter mixture alternately with 1 c. water, beginning and ending with flour mixture.
- Stir in vanilla and almond extracts.
- Pour batter into 4 greased and floured 8” round cake pans.
- Bake for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks. Remove from pans to wire racks and cool completely.
- STRAWBERRY MOUSSE: Sprinkle gelatin over ¼ c. water in small bowl. Let stand 5 minutes.
- Process 2 c. sliced berries and ¼ c. sugar in food processor until smooth, scrape sides as needed.
- Transfer mixture to small saucepan. Bring to boil. Remove from heat. Add gelatin to mixture, stirring constantly until gelatin is dissolved. Cover and chill until consistency of unbeaten egg whites, stirring occasionally, about 30 minutes.
- Beat cream at low speed until foamy. Increase speed to medium-high and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or until mixture is thick enough to hold its shape when mounded.
- Spread about 1 c. of mousse between each cake layer, leaving ¼” border around edges. Cover and chill 3 hours or until mousse is set.
- STRAWBERRY FROSTING: Beat ¾ c. softened butter for 20 seconds or until fluffy.
- Gradually add powdered sugar and ¾ c. finely chopped berries. Beat at low speed until creamy.
- Spread frosting on top and sides of cake.
- Garnish and keep cake refrigerated when not serving.
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