Strawberry Mousse Cake

Name: Strawberry Mousse Cake
Ingredients: 3 eggs, separated; 1/4 tsp cream of tartar; 1/2 c sugar; 1/4 tsp lemon rind, grated; 1 tsp vanilla extract; 1/2 c all purpose flour; pinch salt; FILLING INGREDIENTS; 1 1/2 pkg gelatin, unflavored; 1/4 c water, cold; 2 c strawberries, whole; 1/3 c sugar; 2 Tbsp lemon juice; 1/2 c yogurt, plain; 1/2 c whipping cream; SYRUP INGREDIENTS; 3 Tbsp water; 3 Tbsp sugar; 2 Tbsp strawberry liqueur; FROSTING INGREDIENTS; 2 c strawberries; 1 1/2 c whipping cream; 2 Tbsp sugar

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By Just A Pinch KitchenCrew

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Ingredients

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3

eggs, separated
1/4 tsp

cream of tartar
1/2 c

sugar
1/4 tsp

lemon rind, grated
1 tsp

vanilla extract
1/2 c

all purpose flour
pinch

salt
FILLING INGREDIENTS
1 1/2 pkg

gelatin, unflavored
1/4 c

water, cold
2 c

strawberries, whole
1/3 c

sugar
2 Tbsp

lemon juice
1/2 c

yogurt, plain
1/2 c

whipping cream
SYRUP INGREDIENTS
3 Tbsp

water
3 Tbsp

sugar
2 Tbsp

strawberry liqueur
FROSTING INGREDIENTS
2 c

strawberries
1 1/2 c

whipping cream
2 Tbsp

sugar

How to Make Strawberry Mousse Cake

Step-by-Step

CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
In a large bowl beat whites and cream of tartar to soft peaks; gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow and thickened; scrape yolks over whites, add lemon rind and vanilla and fold together.
Sift flour and salt over batter, folding in gently but thoroughly; transfer to prepared pan and bake at 350 for 25 minutes or until the top springs back when lightly touched.
Let cool in pan on wire rack - If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.
MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
Rinse, hull and puree berries.
In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar; remove from heat.
Warm softened gelatin over low heat until clear and syrupy; stir into strawberry mixture.
Transfer to a large bowl and chill to consistency of raw egg white; whisk in the yogurt.
Whip cream until form; fold into mousse and return to fridge.
SYRUP: In a small saucepan bring water and sugar to a boil; remove from heat, cool and stir in liqueur.
ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers; place top half, but side up, in the bottom of a clean 9 inch spring for pan. .
Drizzle half the syrup evenly over the cut side of each of the 2 halves.
Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
Set remaining layer, cut side over mousse, pressing gently; cover and chill thoroughly, overnight if possible.
Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead.
CREAM FROSING AND GARNISH: Rinse and hull berries; slice thinly.
Whip cream until it's stiff and firm; sweeten with sugar and spread evenly over top and sides of cake.
Arrange berry slices in circle around the top and bottom edges of the cake; refrigerate until serving time, which should be within the following hour or two.