A fresh, pretty and summery mousse cake with plenty of strawberries, a biscuit base and almonds.
A bite of Danish summer – that is what this cake tastes like: sweet, ripe strawberries in a smooth, creamy mousse. It suits every season – when the sun is high in the sky, or through the long winter months when you long for summer and warmth.
It is very easy to make, and it can happily be made the day before you serve it, so all that is left to do on the day is the decorating.
Strawberry Mousse Cake
A recipe for a fresh and delicious strawberry mousse cake.
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 60 g almonds
- 125 g butter
Strawberry purée for the mousse
- 400 g strawberries, fresh or frozen
- 180 g caster sugar
- 1 vanilla pod
- 1/2 lemon, juice of
Strawberry mousse
- 350 ml whipping cream (38% fat)
- 250 g Greek yogurt
- 350 ml strawberry purée
- 5 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18–20 cm
- Acetate cake collar
- Fresh strawberries, to decorate
- Mint or lemon balm
- Freeze-dried strawberries (optional)
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Method
Biscuit base
- Melt the butter in a saucepan and turn off the heat.
- Blitz the biscuits and almonds to a medium-fine crumb and stir them thoroughly into the melted butter.
- Line the base of a springform tin with baking parchment, then fit an acetate collar around the inside of the ring.
- If using a cake ring, set it on a chopping board with a sheet of baking parchment underneath and line the inside of the ring with acetate.
- Tip the biscuit and almond mixture into the tin and press it out firmly so the whole base is covered and the mixture is well compacted.
- Chill in the fridge while you make the strawberry mousse.
Strawberry purée
- Scrape the seeds out of the vanilla pod and rub them into a little of the sugar.
- Put the strawberries, sugar, vanilla seeds, vanilla pod and lemon juice in a saucepan and bring to the boil.
- Simmer over a medium heat for about 5 minutes, until the berries have completely broken down.
- Remove the vanilla pod and blend the strawberries to a smooth purée, then measure out 350 ml.
- Pour 50 ml back into the pan and keep it over a low heat; leave the rest to cool while you prepare the rest of the cake.
Strawberry mousse
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Whip the cream to soft peaks.
- In a bowl, stir the yogurt and the 300 ml of strawberry purée together until smooth and even.
- Fold the whipped cream into the strawberry mixture in a couple of additions, taking care not to knock too much air out of the mousse.
- Squeeze the water out of the gelatine leaves and stir them into the warm strawberry purée one at a time until dissolved, then turn off the heat.
- Take a couple of spoonfuls of the mousse and stir them into the warm gelatine mixture to cool it down. Add an extra spoonful if it needs cooling further – it should come down to about 30°C.
- Fold the gelatine mixture into the strawberry mousse until evenly combined, again without knocking too much air out of the mousse.
- Pour the mousse over the biscuit base and gently tap the tin on the worktop a few times to bring any air bubbles to the surface. Chill for at least 3 hours, or until set – ideally overnight.
- Carefully release the mousse cake from the acetate collar and place it on a serving plate.
- Decorate the cake with fresh strawberries, mint or lemon balm and, if you like, freeze-dried strawberries.
Nutrition
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Den var god
Hejsa
Det er jeg super glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Kan man skifte fløden ud med soyapiskefløde og youghurt med soyayoughurt ?
Hejsa
Jeg har desværre ikke prøvet, men hvis fløden reagerer som almindelig piskefløde – så kan jeg absolut ikke forestille mig andet 🙂
Warm wishes, Dianna
Lækker kage
Tusind tak 🙂
super lækker og nem opskrift
Hej Caroline
Tusind tak for din søde besked 🙂
Warm wishes, Dianna
Hej – bruger du 2% græsk yougurt eller højere?
Hej Anitta
Jeg bruger 10%, – det synes jeg giver den bedste smag:)
Dbh Dianna
Er det en halv deciliter af de 3,5 dl pure man skal bruge og så skal resten kasseres
Eller er det en halv deciliter der skal være varm og 3,5 dl man skal bruge så 4 dl pure i alt?
Jeg fandt ud af det
Hej Emma
Super:) Ja, der skal bruges 3 1/2 fl i alt, – 1/2 dl opvarmes til at røre husblassen ud i, resten (de sidste 3 dl) køles af og røres i moussen:)
Warm wishes, Dianna
Hej
Jeg vil gerne servere kagen på lørdag men jeg har ikke tid til at lave den fredag eller lørdag. Kan jeg lave den onsdag eller torsdag og så fryse den og tage den op lørdag morgen?
Hilsen Emma
Hej Emma
Altså jeg har ikke selv prøvet at fryse den, men flere følgere har skrevet at de har frosset rester ned (både af mine moussekager og cheesecakes) og det har holdt sig perfekt, – så det tænker jeg sagtens du kan gøre 🙂
Laver du den torsdag aften, og er alle ingredienser friske, så vil jeg altså også sige du sagtens kan lade den stå på køl (gerne 3 grader) til lørdag hvor den skal serveres. Du skal blot vente med at tage den ud af formen og pynte den, til dagen hvor den skal serveres 🙂
Warm wishes, Dianna
Okay tusind tak for dit svar!
Vil gerne lave en lidt støre kage ca 23-24 cm. Kan jeg så bare doble op. Eller bliver det for meget.
Mvh Lonni.
Hej Lonni
Dobbelt portion bliver for meget, – ellers så skal kageplast være noget højere end formen, men så kan det godt lade sig gøre:) Men vil sige 1 1/2 portion kan gøre det til 24 cm i diameter og kageplast der går ca. 1-2 cm over kanten på formen:)
Warm wishes, Dianna
hvor kommer hindbærsiruppen ind i billedet?, forstår ikke hvordan jeg kommer videre herfra
Hej Helena
Det er en skrivefejl, der skulle blot have stået jordbærpuré.
Så husblassens skal røres ud i den varme jordbærpuré:)
De bedste hilsner
Dianna
Du skriver i punkt 6 : Stil på køl og lad den hvile mens hindbærmoussen laves.
Hej Nathalia
Ej ja, det er en tastefejl – det er rettet 🙂
Tak fordi du skriver det 🙂
Warm wishes, Dianna