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STRAWBERRY MOUSSE CAKE
serves 8
1
recipe almond
genoise
For syrup:
1/2 cup sugar
1/4 cup water
1 tablespoon
lemon juice
Mousse:
12 ounces frozen 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:
Combine first 3 ingredients to make a syrup.
Heat to
dissolve sugar.
Mousse:
Puree thawed 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.
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