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STRAWBERRY MOUSSE CAKE
Serves 8
1 recipe
almond génoise
For syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice
For mousse:
11/2
cups hulled and cleaned strawberries
2 teaspoons unflavored gelatin
1/4
cup sugar
2 cups whipping cream
1 cup halved strawberries
1/2 cup
currant jelly
Prepare almond
genoise.
Syrup:
In a medium saucepan, combine syrup ingredients. Heat
to dissolve sugar.
Mousse:
Puree strawberries in food processor. Strain
through fine sieve to make 1 cup.
Dissolve gelatin in 1/4 cup of the puree.
Heat remaining puree with sugar to dissolve. Add gelatin to melt. Let mixture
stand until cool but not set.
Whip the cream to form peaks. Fold into
strawberry mixture.
Cut the two cakes in halves lengthwise. Line bottom of
a 9-inch springform pan with cardboard. Line with 1 cake layer. Brush with
syrup. Spread with 1/4 of the mousse. Continue with remaining layers. Decorate
top with strawberries.
