Valentines day is fast approaching and the only thing I could think of was heart-shaped biscuits but I felt like they weren’t original. I had been looking for fruit-inspired recipes lately as I wanted to try different recipes. At Christmas (why have you just mentioned Christmas?!?!?) I made a chocolate mousse cake and I have been thinking a lot about making it again as it was delicious but as previously mentioned I want to stay away from chocolate for a little bit.
A mousse cake seemed like a good idea though so I had a think about what kind of cake I wanted to make and Strawberry Mousse cake seemed like a good idea. Then I thought how I do I make this valentines day appropriate and that is when it dawned on me, I can add chocolate shaped hearts to the top. Chocolate covered strawberries* are also associated with valentine’s day.
Strawberry Mousse Cake
- 2 free-range eggs
- 50 g caster sugar
- 15 g unsalted butter
- 50 g plain flour
- 350 ml double cream
- 171 g strawberry angel delight
- 100 g white chocolate
- 5 strawberries
- Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin.
- Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don't let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.
- Fold the melted butter gently into the egg mousse, then add in the flour and one packet of strawberry angel delight then fold in the mixture until fully incorporated.
- Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.
- Cut the strawberries in half and put a tooth pick through the bottom of the strawberries.
- Melt the chocolate in a heatproof bowl over a pan of simmering water
- Whip the cream until soft peaks form when the whisk is removed. Add the strawberry angel delight mix to the whipped up cream.
- Pour the strawberry mousse into the tin, levelling the top, place in the fridge for at least two hours to set.
I like this recipe as it’s a mix of cake and mousse so you kind of getting the best of both.