Fraisier mousse cake

Ingredients

Honey biscuit (5.50 inch)

100 grams (3.5 ounces) honey
35 grams (1.2 ounces) butter
2 grams (0.07 ounces or 1/4 teaspoon) baking soda
80 grams (2.8 ounces or approximately 1 large) eggs
20 grams (0.7 ounces or 1 1/2 tablespoons) sugar
95 grams (3.35 ounces or 3/4 cup) flour
1 gram (0.03 ounces or less than 1/4 teaspoon) baking powder

Strawberry filling

150 grams (5.3 ounces) strawberry puree
15 grams (0.5 ounces or 1 tablespoon) lemon juice
45 grams (1.6 ounces or 3 1/2 tablespoons) sugar
8 grams (0.28 ounces) gelatin 220 bloom
45 grams (1.6 ounces or 3 tablespoons) water for the gelatin
400 grams (14.1 ounces) strawberries for the decor

Pistachio mousse

300 milliliters (10.1 ounces or 1 1/4 cups) heavy cream 30-33%
20 grams (0.7 ounces or 1 1/2 tablespoons) sugar
130 milliliters (4.4 ounces or 1/2 cup) milk
7 grams (0.25 ounces) leaf gelatin
90 grams (3.2 ounces) white chocolate
20 grams (0.7 ounces or 1 half tablespoons) pistachio paste

Equipment

Saucepan
Essential for heating honey, butter, and baking soda. Always stir constantly to avoid burning.
Electric Mixer
Perfect for whipping the eggs to a light, fluffy mass. High speed is key for best results.
Parchment Paper
Draw your circles beforehand and use a ruler for perfect measurements. This ensures even baking.
Baking Sheet
Use a flat, sturdy baking sheet for even heat distribution.
Microwave/Water Bath
Vital for dissolving gelatin. Microwave for quick results or use a water bath for more controlled heat.
6.30 Inch Mold
Grease with water and line with acetate film for easy removal of the frozen cake.
Hand Blender or Whisk
For seamlessly combining mousse and whipped cream to achieve the perfect soft peaks.

Instructions

Step 1

1. Combine the honey, butter, and baking soda in a saucepan over low heat, stirring constantly. Wait for the mixture to increase in volume and cook for a couple of minutes. Then, let it cool down. Keep an eye on the heat to prevent burning the honey.

Step 2

2. In a separate bowl, whip the eggs with sugar on high speed until a light, fluffy mass is formed. Add 2-3 tablespoons of the egg mixture to the cooled honey mixture and stir. Pour this back into the bowl with the beaten eggs and mix in a circular motion. Consider using room temperature eggs for better volume.

Step 3

3. Combine the flour and baking powder, then sift them. Gradually mix the dry ingredients into the honey-egg mixture in 2-3 steps. Draw two 16 cm (approximately 6.3 inch) circles on parchment paper. Pour 100-110 grams (3.5-3.9 ounces) of batter onto each circle and gently spread the dough in an even layer. Preheat oven to 356°F (180°C).

Step 4

4. Bake for 4-6 minutes until golden brown. Cut circles with a diameter of 5.5 inches. Monitor the baking process closely as it can easily over-bake.

Step 5

5. Soak the gelatin for the strawberry filling in water for 10-20 minutes. Dissolve the gelatinous mass in a water bath or microwave. Slightly grease the sides of the mold (5.5-inch diameter) with water, line with cling film, and place on a board that fits in the freezer.

Step 6

6. Heat the strawberry puree with lemon juice and sugar until the sugar dissolves. Add gelatin, stir, and pour into the mold, then freeze. Ensure the puree does not boil to retain a fresh strawberry flavor.

Step 7

7. For the pistachio mousse, soak the gelatin in ice water for 20 minutes. Heat the milk with sugar until boiling, then add the gelatin and stir until dissolved. Pour this hot mixture over the white chocolate and let it sit for 5 minutes. Stir to completely dissolve the chocolate.

Step 8

8. Add the pistachio paste to the mixture and cool slightly. Whip the heavy cream until soft peaks form, then gently fold it into the cooled mousse. Be careful not to overheat the chocolate mixture as you don't want it too hot when folding in the whipped cream.

Step 9

9. To assemble, wet the sides of a 6.3-inch diameter mold with water, line with foil, and place on a board that fits in the freezer. Line the inside of the mold with an acetate film.

Step 10

10. Arrange the halved strawberries along the perimeter of the mold. Place one honey biscuit at the bottom, spread a little less than 1/2 of the pistachio mousse over it, then layer the frozen strawberry filling. Add the remaining mousse and place the second biscuit on top. Make sure the strawberries are tightly packed to create a nice outer ring.

Step 11

11. Fill to the top with the remaining mousse. Freeze completely, which will take about 6 hours or more. To remove the cake, warm the sides of the mold with a burner or a warm, wet towel until it loosens. Remove the acetate film and let the cake defrost in the fridge for 4-6 hours. Decorate with extra strawberries and pistachios. Warming the mold carefully ensures a smooth release without damaging the cake.

Servings

When the atmosphere screams for something elegant yet effortless, serve your Strawberry Pistachio Mousse Cake chilled, right out of the fridge. The cake’s strawberry décor and pistachio embellishments will turn heads at any gathering. Pair this cake with a glass of chilled sparkling wine or a hot cup of herbal tea to complement the flavor profile. Feeling extra fancy? Add a dollop of sweetened whipped cream and a sprinkle of crushed pistachios on each slice before serving. For a picnic-ready presentation, pre-slice the cake and store the slices in individual containers. Ice packs will keep them perfectly chilled until it’s time to impress with this sinfully delightful treat.

Variations

For a gluten-free option, substitute the flour with almond flour or a gluten-free flour mix. This ensures your friends and family with gluten sensitivities can also enjoy this delightful dessert. For a vegan version, replace the eggs with a flaxseed mixture (1 tablespoon of flax seeds mixed with 2.5 tablespoons of water per egg) and use a plant-based gelatin substitute or agar-agar. Swap the butter with margarine and the heavy cream with coconut cream. These swaps maintain the flavors while making the cake accessible to all.

Faq

Why did my honey biscuit come out flat?
You might have overmixed the batter or not whipped the eggs enough. Ensure you're folding the ingredients gently to keep the batter airy.
How do I know if my gelatin is blooming correctly?
The gelatin should absorb all the water and become a thick, jelly-like consistency before melting it.
How can I prevent my mousse from turning grainy?
Ensure the melted chocolate has cooled slightly before mixing it with the whipped cream to avoid seizing.
What’s the best way to slice strawberries for the mold?
Slice them lengthwise in equal halves. Consistent sizes make it easier to line them neatly around the mold.
Can I add other fruits to the filling?
Absolutely! You can mix in blueberries or raspberries with the strawberry puree for a mixed berry filling.
How long can I store the completed cake?
The cake can be stored in the freezer for up to a month, just make sure to defrost it in the fridge for at least 4 hours before serving.