DIRECTIONS

Make sure to weight the eggs white and yolks. The quantities must be accurate for this strawberry mousse cake.

In a stand mixer (or with an electric mixer) mix until white and stiff the egg whites, sugar, pinch of salt and lemon extract. Then add the yolks and keep mixing for a few second until well incorporated.

Sift in the flour and starch.Hand mix gently the flour and starch from the bottom to the top to avoid the batter to become watery. Add the oil and keep hand-mixing gently.

Pour the batter in a 20”x14″ (45×37 cm) baking sheet lined with parchment paper.  Try spreading the batter uniformly and bake (preheat the oven) in the middle rack at 375 F. (190 C.) for about 12-13 minutes. When you’ll take the cake out of the oven its surface must be still soft.

Get a clean kitchen cloth, drench it in water, squeeze it to get rid off the excess of water, take the sponge cake out of the oven and flip it onto the wet cloth. Peel off the parchment paper and cover the entire cake’s surface with plastic wrap. When completely cooled, cut two circle out of the sponge cake: a 10” one and a 8″ one.

NOW LET’s START TO BUILD THE CAKE!

Line the 10″ spring-form pan with parchment and arrange first the 10″ sponge disk, and then – around the pan’s edge – the “half strawberries”.

NOW START PREPARING THE MOUSSE

wet the gelatin leaves in some cold water for at least five minutes. In  medium size pot, add water, sugar and the 12 oz. (340 gr.) strawberries cut in cubes. Bring the mix to boil and cook at medium heat for 2-3 minutes. Don’t overcook because you need the mix to be very liquid. Blend the mix with an immersion blender.

Sieve the pulp with a thin strainer to get rid off the strawberries seeds. In a bowl weight 0.8 oz. (375 gr.) of strained pulp and in case you don’t have enough add water to reach that weight. If the pulp is still warm, squeeze the gelatin leaves and melt directly into the pulp, otherwise, warm up a few seconds the pulp in the microwave so it will be warm enough to melt the gelatin.

In a separate bowl whisk the heavy whipping cream until fluffy. Pour the warm pulp (mixed with gelatin) and stir gently from the bottom to the top with a spatula. Pour half of the mousse in the spring form pan, then add randomly half of the strawberries cubes (about 3.5 oz. or 100 gr.).

Place now in order the smaller sponge disk, the rest of the mousse, and the remaining strawberries cubes, making sure they disappear under it. Let the cake rest in the refrigerator at least 4 hours, so that the mouse will set.

GET READY TO PREPARE THE STRAWBERRIES GELATINE

Wet the gelatin leaves in cold water for at least 5 minutes. In a small pan add water, sugar, the strawberries cubes , bring it to boil and cook for 2-3 minutes. Blend the mix with an immersion blender and sieve the pulp with a strainer.

In a bowl weight 8 oz. (230 gr.) of strained pulp and in case you don’t have enough add water to reach that weight. Slightly warm up the pulp and melt in the gelatin previously well squeezed.

Let the strawberries gelatin cool down a little and then pour it on top of the gelatin mousse, making sure it covers evenly all the spots. Let the cake rest in the fridge for at least two more hours.  When the cake is well set, open the spring form pan, place the cake in a nice platter and decorated it with a few strawberries.

Your super fancy strawberries mousse cake is ready to be enjoy! You’ll leave your guests speechless!