Strawberry Mousse Milk Cake
Soft and fluffy milk cake topped with a strawberry three-milk mixture and a creamy mousse made with fresh strawberries - the perfect summer dessert to celebrate strawberries!
Equipment
- Silicone spatula
- Hand whisk
- Electric or stand mixer
- 9x7" pastry frame or rectangular glass dish for setting the dessert
Ingredients
Milk Cake Sponge
- 4 eggs separated into whites and yolks
- 1/2 tsp vanilla
- 70 grams white granulated sugar
- 80 grams all-purpose flour
Three Milk Mixture
- 80 ml fresh strawberry milk
- 140 ml condensed milk
- 50 ml evaporated milk
Strawberry Mousse
- 70 ml liquid whipping cream
- 70 ml full-fat milk
- 100 ml fresh strawberry puree
- 6 grams gelatin powder
- 30 ml ice-cold water for blooming gelatin
- 200 grams gs white chocolate
- 225 ml liquid whipping cream for whipping
- 20 ml extra fresh strawberry puree for topping
Instructions
Milk Cake
- Preheat the oven to 180 degrees Celsius. Prepare the baking pan by layering it with parchment paper or greasing it with butter and flour to make sure that the cake does not stick while baking.
- Place the egg white and yolks in two separate bowls and add half the sugar in each bowl. Add vanilla and whip the egg yolks until they are light and fluffy and the egg whites until they are thick, fluffy, and reach stiff peaks.4 eggs, 1/2 tsp vanilla, 70 grams white granulated sugar
- Now, add the egg white mix and the flour into the egg yolk mix alternatively, 1/3rd at a time. Fold the mix after each addition with a silicone spatula gently, making sure not to knock the air out of the mixture. There is no baking powder in this cake. The airiness of the egg whites is what helps the cake rise and gives it that spongey texture. If you knock a lot of air off while mixing, your cake will be flat and dense.80 grams all-purpose flour
- Once everything is well combined, transfer the cake batter into the prepared baking pan and bake for 15-20 minutes, until a toothpick comes out clean from the center. The cake layer should not be too thick, around 2 inches.
- As soon as the cake comes out of the oven, poke holes into it using a fork (to help the milk soak better). While the cake is still hot, pour a generous amount of the milk and let it cool.
- Make the milk mixture: In a bowl, place all the ingredients for the milk: strawberry milk, condensed milk, and evaporated milk, and mix until fully combined.80 ml fresh strawberry milk, 140 ml condensed milk, 50 ml evaporated milk
Strawberry Mousse
- Bloom the gelatin – pour ice-cold water into a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.6 grams gelatin powder, 30 ml ice-cold water
- In a heat-proof bowl, add the chocolate. Add the milk, whipping cream, and fresh strawberry puree to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.70 ml liquid whipping cream, 70 ml full-fat milk, 100 ml fresh strawberry puree, 200 grams gs white chocolate
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature. In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 ml liquid whipping cream
- Once the milk mixture reaches room temperature, gradually pour it into the whipped cream while folding it gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Top the cooled milk cake with the strawberry mousse, then place a few dollops of fresh strawberry puree on top of the mousse and swirl it in. Chill for at least 6 hours or overnight until fully set. Serve cold.20 ml extra fresh strawberry puree for topping
Notes
Make Ahead:
This dessert can be made the night before. I recommend serving it within 24 hours.
Storage:
The cake can be stored in the fridge for up to 3 days in an airtight container.
Tips & Tricks:
- You can make this dessert in any pan of your choice. Using a pastry frame will allow you to unmold the cake from the pan. However, you can easily bake and set it in a glass pan and serve it directly from the dish.
- Make sure to keep the cake layer thin, the ratio should be 30% cake and 70% mousse for best results.
- Pour the milk on the cake while the cake is still hot to ensure that it soaks up the milk properly and let it chill for at least an hour before topping with the mousse.
- When whipping the cream for the mousse, make sure to keep it at medium stiff peaks or it will get over mixed when you mix it with the chocolate ganache.
- Fold the cream gently into the chocolate ganache using a silicone spatula to ensure that the mousse remains light, airy, and fluffy.
- Chill the mousse cake for at least 6-8 hours or ideally overnight to ensure that it sets properly.