You want to make a strawberry mousse cake (bánh mousse dâu tây) but you don’t have an oven. This is an easy way to do it: slices of sponge cake are layered with strawberry mousse in a mould, chilled, and finished with a layer of strawberry jelly. You can also make one as a gift for friends who are having a party. Plan ahead: the cake goes in the fridge for 5–6 hours, then for another 3–4 hours after the jelly goes on. Ingredients For the mousse 1 sponge cake (15 cm) 300 g fresh strawberry 1 tablespoon fresh milk 200 ml whipping cream 7 g gelatin powder or 3 leaves gelatin 70 g white sugar (depending on your taste) For the jelly 2 g gelatin powder or 1 leaf gelatin Fruits (you can choose any fruit you love) How to make strawberry mousse cake 1. Make the strawberry mixture Clean the strawberries, cut off the stems and slice them thinly. Mix the sugar with the strawberries and leave them for 10 minutes. Pour everything into a blender and blend well with 1 tablespoon fresh milk. Strain the mixture to get a smooth strawberry purée. Scoop out 3 tablespoons of it for the jelly. Cook the rest until it boils gently. 2. Add the gelatin Mix a little warm water with the gelatin powder and stir well. Pour it into the boiling strawberry mixture and stir gently with a spoon for 5–7 minutes. Turn off the heat and let it cool. 3. Whip the cream and make the mousse Pour the whipping cream into a clean bowl and beat it well with a mixer for 5–10 minutes. Mix the whipped cream with the strawberry and gelatin mixture. 4. Layer the cake Cut across the sponge cake into 2 to 3 slices, depending on how you like it. Put 1 slice of sponge cake on the bottom of the mould. Before you do this, oil the inside of the mould or line it with a plastic layer, so the cake comes out of the mould easily. Pour a thin layer of mousse over the sponge cake. Add another slice of sponge and another layer of mousse, and continue until everything is in the mould. Put the cake in the fridge for 5–6 hours. 5. Make the jelly Make the jelly when the cake has been in the fridge for nearly 5–6 hours. Mix the 3 tablespoons of strawberry purée you set aside with 50–60 ml water and cook until it boils gently. Mix the gelatin powder with warm water, pour it into the pot and stir well until the gelatin has melted. Turn off the heat and let it cool. 6. Top with jelly and chill again Gently pour the jelly over the top of the mousse cake. Put it in the fridge again for about 3–4 hours more. 7. Serve Take the cake out of the mould and, if you want, decorate it with some sliced strawberry and mint leaves. Eat it while it’s still cold. Share:
