Strawberry Mousse Cake

Name: Strawberry Mousse Cake
Yield: 10.0
Ingredients: 3.0 Eggs; 1.0 pinch Cream Tartar; 0.5 cup Granulated Sugar; 0.25 teaspoon Grated Lemon Rind; 1.0 teaspoon Vanilla; 0.5 cup All Purpose Flour; 1.0 pinch Salt Strawberry Yogurt Mousse; 1.5 envelope Unflavored Gelatin; 0.25 cup Cold Water; 2.0 cup Whole Strawberries; 0.3333 cup Granulated Sugar; 2.0 tablespoon Lemon Juice; 0.5 cup Plain Yogurt; 0.5 cup Whipping Cream Syrup; 3.0 tablespoon Water; 3.0 tablespoon Granulated Sugar; 2.0 tablespoon Strawberry Or Kirsch Liqueur Cream Frosting And Garnish; 2.0 cup Strawberries; 1.5 cup Whipping Cream; 2.0 tablespoon Granulated Sugar

Strawberry Mousse Cake — a community recipe on Potlikkr.

🍽 Serves 10.0

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Ingredients

3.0 Eggs
1.0 pinch Cream Tartar
0.5 cup Granulated Sugar
0.25 tsp Grated Lemon Rind

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Method (preview)

1
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.
2
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. Bake at 350 degrees F 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...

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