Strawberry Mousse Cake ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 40683 times
Strawberry is gifted with a flavour that is exquisite and cheery at the same time, making it a favourite of all classes of people, be it the choosy connoisseurs or the dashing youngsters! in this strawberry mousse cake, vanilla sponge cake is sandwiched with a filling of whipped cream, strawberries and white chocolate. The entire cake is covered with whipped cream to give a rich, creamy texture, and garnished with chocolate triangles and sliced strawberries to give a classy look.
- Combine the strawberries and ½ tbsp of sugar in a bowl and mix well. Keep aside.
- Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds.
- Remove from the microwave and mix well until no lumps remain. Strain the mixture using a sieve.
- Add the vanilla essence, strawberry-sugar mixture, lemon juice and red colour and fold gently.
- Add the remaining 1 tbsp of sugar and beaten whipped cream and fold gently. Keep aside.
- Cool and slice the sponge cake horizontally into 2 equal layers.
- Soak the bottom layer of the sponge cake with ½ the soaking syrup.
- Spread all the filling evenly on the soaked layer of the cake using a palate knife.
- Place the top layer of the sponge cake over it and soak it with the remaining soaking syrup.
- Spread the beaten whipped cream evenly on the top and the sides of the cake using a palate knife.
- Refrigerate for 2 to 3 hours or till the filling sets.
- Garnish with the chocolate triangles on the sides of the cake and place the strawberries along the circumference of the cake followed by a few chocolate chips and place the strawberry fan in the centre of the cake as shown in the image.
- Cut into 6 equal wedges and serve chilled.
- You can also melt the chocolate-milk mixture on a double boiler.
Nutrient values (Abbrv) per wedge
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