Strawberry mousse cake

Instructions

1. Step 1

   Preheat the oven to 180°C, line a 20 cm round pan with parchment paper and melt the butter for the sponge ahead of time. The sponge needs to go into the oven as soon as it's mixed so it doesn't lose its air bubbles. The oven is up to temperature when the indicator light goes off.

   Mark step 1 as done

2. Step 2

   Beat 100 g eggs with 50 g superfine sugar on high speed for about eight minutes, then sift in 50 g cake flour and fold it in, and finally mix 15 g melted unsalted butter into a little of the batter before folding it back into the bowl. Whole eggs whipped until thick are the only thing that makes this sponge rise, so fold very carefully. The eggs are ready when the mixture falls from the lifted beaters in a ribbon that sits on the surface for a few seconds before disappearing.

   Suggested time: about 8 minutes.

   Mark step 2 as done

3. Step 3

   Pour the batter into the pan, spread it thin and bake at 180°C for 12 to 15 minutes. A thin sponge bakes quickly and turns dry and tough if overbaked. It's done when the top is pale golden, springs back when pressed and the edges pull slightly away from the sides of the pan.

   Bake at 180°C for about 12 to 15 minutes.

   Mark step 3 as done

4. Step 4

   Once the sponge has cooled, trim it about one centimeter smaller than the ring and set it in the bottom of a springform pan, line the sides with a strip of acetate and arrange halved strawberries from 200 g fresh strawberries with their cut sides pressed against the sides of the pan. The gap around the sponge lets the mousse flow down and hug its edges. You've done it right when the ring of strawberries stands upright and snug and the sponge sits flat in the center.

   Mark step 4 as done

5. Step 5

   Soak 10 g powdered gelatin in 50 g cold water for five minutes; meanwhile, warm 300 g strawberry puree with 70 g granulated sugar and 15 g lemon juice over low heat, then turn off the heat and stir in the gelatin. The strawberries only need to be warm enough to melt the gelatin while keeping their bright red color and fruity flavor. The mixture is ready when the gelatin has fully dissolved; let it cool until it feels cool to the touch and has thickened slightly.

   Low heat.

   Mark step 5 as done

6. Step 6

   Whip 250 g cold whipping cream on medium speed for about three minutes. Softly whipped cream blends easily with the strawberries, while overwhipped cream makes the mousse lumpy. The cream is ready when the peaks curl softly and droop as you lift the whisk.

   Suggested time: about 3 minutes.

   Mark step 6 as done

7. Step 7

   Stir one third of the cream into the strawberry bowl, then pour the strawberry mixture back into the cream and fold gently, then pour the mousse into the pan and shake it lightly to level the top. Combining in two stages brings both mixtures to a similar consistency, so the mousse is smooth and evenly colored. The mousse is ready when it's evenly pink with no white streaks and fills all the gaps between the strawberries around the sides.

   Mark step 7 as done

8. Step 8

   Refrigerate the pan for about four hours, until the mousse has set. The mousse must be firmly set so the jelly poured on top doesn't dent it. It's ready when the surface feels set and doesn't stick to your fingertip.

   Suggested time: about 240 minutes.

   Mark step 8 as done

9. Step 9

   Soak 4 g powdered gelatin in 20 g cold water, warm 120 g strawberry puree with 20 g granulated sugar, then stir in the gelatin. Let it cool to about room temperature, pour it gently over the mousse and chill for another hour. Jelly poured while hot will melt the mousse underneath. The jelly is ready when it's flat and mirror-glossy and stays set when you tilt the pan.

   Suggested time: about 60 minutes.

   Mark step 9 as done

10. Step 10

    Warm the sides of the pan with a warm towel or a hair dryer for a few seconds, push up the base, peel off the acetate strip and arrange the remaining strawberries on top. The warmth melts the edge of the mousse very slightly so the ring slides off cleanly. The cake is finished when its sides stand straight, the ring of strawberries shows clearly and the jelly top is unscratched.

    Mark step 10 as done