Strawberry Mousse Cake Summer (Printable Version)

Creamy strawberry mousse with buttery sablé crust and jelly topping, ideal for summer celebrations.

# Ingredients:

→ Sablé Cookie Crust

01 - 2 egg yolks, at room temperature
02 - 50 grams icing sugar, sifted
03 - 75 grams salted butter, very soft
04 - 120 grams plain flour
05 - 1/4 teaspoon salt, if using unsalted butter

→ Strawberry Mousse Filling

06 - 375 grams strawberries, fresh or thawed from frozen
07 - 90 grams caster sugar
08 - 1 vanilla bean or 1 1/2 teaspoons vanilla paste
09 - 7 grams gelatine powder
10 - 2 tablespoons cold water
11 - 400 millilitres heavy cream, minimum 30% fat
12 - 200 grams fresh strawberries, halved, for decorating edges (optional)

→ Strawberry Jelly Topping

13 - 200 grams strawberries, fresh or thawed from frozen
14 - 50 grams caster sugar
15 - 15 millilitres lemon juice
16 - 3 grams gelatine powder
17 - 1 tablespoon cold water

# Steps:

01 - Line a small baking tray with parchment paper and place a 23 cm cake ring on top. Combine egg yolks and icing sugar in a bowl; whisk until smooth and thick. Incorporate the soft butter, mixing until fully blended. Sift in flour (and salt if using unsalted butter), and mix with a spatula until a thick paste forms.
02 - Press the dough evenly into the base of the cake ring. Chill for 30 minutes, then bake in a preheated oven at 160°C for 30 minutes. Allow to cool completely before proceeding.
03 - Blend 375 grams strawberries until smooth; sieve to remove seeds if desired. Transfer to a saucepan with caster sugar and vanilla seeds. Whisk together and heat on medium-low until the mixture simmers, then remove from heat.
04 - In a bowl, blend gelatine powder with 2 tablespoons cold water and let stand until thickened. Whisk this into the warm strawberry mixture until fully dissolved. Pour into a clean bowl, cover with plastic wrap touching the surface, and chill for 1 hour until cool to the touch.
05 - Whip heavy cream to stiff peaks. Gently fold the chilled strawberry mixture into the whipped cream in 3-4 batches, ensuring a light, airy texture.
06 - Line the inside of the cake ring with a 5 cm high acetate strip. If desired, arrange halved fresh strawberries along the ring with the cut side facing out. Pour mousse into the ring and smooth the surface. Refrigerate for a minimum of 4 hours or overnight until set.
07 - Blend 200 grams strawberries until smooth; sieve to remove seeds. In a saucepan, combine the puree with caster sugar and lemon juice, bring to a simmer over medium-low heat, then remove from the heat.
08 - Combine 3 grams gelatine powder with 1 tablespoon cold water to bloom. When it forms a thick paste, whisk into the warm strawberry mixture until fully dissolved. Let cool for 30 minutes, then gently pour over the set mousse layer and spread evenly. Refrigerate for at least 3 hours, preferably overnight, to fully set before unmolding and serving.

# Notes:

01 - Ensure the mousse and jelly components are completely set before layering to achieve precise, clean slices.
02 - Use ripe, aromatic strawberries for maximum flavour intensity.
03 - Acetate strips facilitate clean release and sharp cake edges.

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