Strawberry White Chocolate Mousse Cake Recipe
Maple Macerated Strawberries + Toasted Almonds + Feuilletine + Hazelnut Praline
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Ingredients
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Cake Base
Mousse
Maple Macerated Strawberries
Toppings
Method
Cake Base
- 1
Prepare the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, mix together flour, cocoa powder, sugar, baking powder, and salt. In another bowl, whisk together eggs, vanilla, and melted butter. Combine wet and dry ingredients until smooth. Pour into the prepared pan.
- 2
Bake the Cake
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely before removing from the pan.
Mousse
- 3
Prepare the White Chocolate
In a heatproof bowl, melt white chocolate over a double boiler. In a separate bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes. Then heat it gently until dissolved.
- 4
Make the Mousse
Whip heavy cream with powdered sugar until soft peaks form. Fold in the melted white chocolate and dissolved gelatin until well combined. Pour mousse over the cooled cake base. Refrigerate for at least 4 hours until set.
Maple Macerated Strawberries
- 5
Macerate the Strawberries
In a bowl, combine sliced strawberries and maple syrup. Let sit for at least 30 minutes to allow the strawberries to release their juices.
Assembly
- 6
Assemble the Cake
Once the mousse is set, remove the cake from the refrigerator. Top with macerated strawberries, toasted almonds, feuilletine, and hazelnut praline. Serve chilled.
