Strawberry Mousse with Jelly

Strawberry Mousse with Jelly

This small celebration cake has four distinct textures: a thin vanilla sponge, a strawberry jelly center, a smooth vanilla mousse, and a fresh strawberry mousse. Because gelatin strength varies, this version specifies powdered gelatin and gives each layer time to set before the next is added.

Yield: one 5-inch cake, 6 small slices
Equipment: 5-inch cake ring or springform pan, 3-inch round mold, mixer, saucepan, thermometer
Time: 1 hour active, 25 minutes baking, at least 7 hours chilling
Oven: 320°F (160°C)

Ingredients

Sponge

• 2 large eggs
• 50 g granulated sugar
• 67 g all-purpose flour
• 30 g whole milk
• 20 g unsalted butter
• 1/2 teaspoon vanilla

Jelly center

• 150 g strawberries, chopped
• 30 g sugar
• 1 teaspoon lemon juice
• 1 teaspoon powdered gelatin
• 1 tablespoon cold water

Vanilla mousse

• 1 egg yolk
• 30 g sugar
• 85 g whole milk
• 1/2 teaspoon vanilla
• 1 teaspoon powdered gelatin plus 1 tablespoon cold water
• 95 g heavy cream, whipped to soft peaks

Strawberry mousse

• 150 g strawberries, pureed
• 30 g sugar
• 1 1/2 teaspoons powdered gelatin plus 1 tablespoon cold water
• 120 g heavy cream, whipped to soft peaks

Method

1. Line the pan base. Warm milk and butter until melted. Beat eggs and sugar until pale and thick, 5 minutes. Fold in flour, then fold a little batter into the milk mixture before returning it to the bowl. Bake 22–25 minutes, until springy and 160°F in the center. Cool completely.
2. Bloom the jelly gelatin in cold water. Simmer strawberries, sugar, and lemon for 3 minutes; mash, remove from heat, and stir in gelatin. Pour into the smaller mold and chill until firm, about 2 hours.
3. For vanilla mousse, bloom gelatin. Whisk yolk and sugar. Heat milk until steaming, whisk it gradually into yolk, then return to low heat. Stir to 160°F; do not boil. Remove from heat, dissolve gelatin, and cool until barely warm. Fold in whipped cream.
4. Place sponge in the cake ring. Spread half the vanilla mousse over it, center the unmolded jelly, and cover with remaining mousse. Chill 1 hour.
5. For strawberry mousse, warm one-third of puree with sugar, dissolve bloomed gelatin in it, then mix with remaining puree. Cool to room temperature and fold in cream. Spread on the cake and chill at least 4 hours.

Cues and troubleshooting

Each mousse should flow slowly from the spatula but still hold soft ridges. If a fruit mixture is warm, it will melt the whipped cream; let it cool first. If it begins setting too early, stand its bowl briefly in warm water and stir. Clean, dry cuts come from a thin knife dipped in hot water between slices.

Storage and substitutions

Keep covered below 40°F and serve within 3 days; do not leave at room temperature longer than 2 hours. Frozen strawberries work in cooked jelly, but thaw and drain fruit used for puree. Sheet gelatin may replace powdered gelatin only according to the manufacturer’s equivalent strength. Raspberries can replace strawberries after their seeds are strained.