Kiwi & strawberry mousse cake

Ingredients

Sponge Biscuit (7.85 inch)

5 eggs
200 grams (7.05 ounces) sugar
260 grams (9.17 ounces) flour
1 teaspoon baking powder
100 grams (3.52 ounces) milk
40 grams (1.41 ounces) vegetable oil

Kiwi & Strawberry Confit (1 layer)

200 grams (7.05 ounces) kiwi puree
55 grams (1.94 ounces) sugar
7 grams (0.25 ounces) gelatin
38 grams (1.34 ounces) water
50 grams (1.76 ounces) fresh strawberries

Strawberry Mousse

350 grams (12.35 ounces) strawberry puree
50 grams (1.76 ounces) sugar
200 grams (7.05 ounces) cream
16 grams (0.56 ounces) gelatin
95 grams (3.35 ounces) water

Equipment

7.85 inch baking mold
Ensures your biscuit layers bake evenly - don’t forget to grease it well to prevent sticking!
Mixer
A handheld or stand mixer will help you achieve that fluffy, airy batter and perfectly whipped cream.
Sifter
Essential for sifting flour to keep your batter light and smooth.
Spatula
Ideal for gently folding in ingredients without deflating the batter.
Blender
Perfect for creating smooth kiwi and strawberry purees.
Skewer
Useful for checking the doneness of your biscuit – it should come out clean!

Instructions

Step 1

1. Take 5 eggs and break them into a bowl. Beat for 30 seconds until smooth and foamy. Gradually add the sugar and whip for about 8 minutes until the mixture becomes a fluffy white foam.Make sure all ingredients are at room temperature for best results.

Step 2

2. While the eggs are being beaten, mix the dry ingredients: 260 grams (9.17 ounces) of flour and 1 teaspoon of baking powder. Sift the dry ingredients into the egg mixture. Sift a couple of times and fold with a spatula from bottom to top each time. Do not over-mix.Sifting is mandatory to make the sponge airy.

Step 3

3. In a separate bowl, combine 100 grams (3.52 ounces) of milk and 40 grams (1.41 ounces) of vegetable oil. Take a bit of the egg mixture and stir it into the milk-oil mix. Then add this mixture back into the batter. This ensures a delicate and homogeneous texture.This step helps to integrate the milk-oil mixture better.

Step 4

4. Preheat your oven to 356°F (180°C). Pour the batter into a 7.85 inch mold and bake for 35 minutes. Check readiness with a skewer; it should come out clean.The biscuit turns lush and juicy. Wrap in plastic wrap and let rest in the fridge for 4 hours—this is essential for all biscuits.

Step 5

5. While the biscuit is baking, start preparing the confit. Soak 7 grams (0.25 ounces) of gelatin in 38 grams (1.34 ounces) of water. Puree 200 grams (7.05 ounces) of peeled kiwi in a blender. Combine the kiwi puree with 55 grams (1.94 ounces) of sugar and simmer for a few minutes. Add the dissolved gelatin to the hot mixture and stir well.Yes, gelatin can be boiled without losing its properties.

Step 6

6. Take 50 grams (1.76 ounces) of fresh strawberries and cut them into small cubes. Pour the hot confit mixture into a 16 cm mold. Place the strawberry cubes on top and freeze.You can tint the mixture with natural ingredients.

Step 7

7. Before making the mousse, cut the biscuit into layers.Cutting the biscuit ahead ensures you have enough time for the mousse preparation later.

Step 8

8. To prepare the mousse, puree 350 grams (12.35 ounces) of strawberries with 50 grams (1.76 ounces) of sugar if using fresh strawberries.If using frozen strawberries, boil them with sugar until soft, then puree.

Step 9

9. Soak 16 grams (0.56 ounces) of gelatin in 95 grams (3.35 ounces) of water and dissolve over heat or in the microwave. Add this to the strawberry puree and let it cool to 86°F (30°C).Pre-soaking gelatin ensures it dissolves evenly.

Step 10

10. Whip 200 grams (7.05 ounces) of cream until soft peaks form. Fold the whipped cream into the cooled strawberry mixture a little at a time until the mousse is smooth.Do not over-whip the cream; it should reach soft peaks only.

Servings

Ah, serving time! This is where the fun truly begins. Once your Strawberry Kiwi Pastry is ready, imagine the crowd 'oohing' and 'aahing' as you bring out this magnificent dessert. 🍓🥝 **Slice it up:** Cut the cake into neat slices and serve on your finest dessert plates. A dollop of whipped cream on the side wouldn’t hurt either! **Parfait style:** Layer the slices of cake with whipped cream and fresh berries in a parfait glass. This creates a stunning visual effect and a delightful texture combination. Perfect for an alfresco dinner party! 🍨 **Garnish with fresh fruits:** Decorate your slices with more fresh strawberries, kiwi slices, and a sprig of mint. It adds a fresh touch and doesn’t it just look so Instagram-worthy? 📸✨ **Pair it with a drink:** Enjoy a slice with a chilled glass of Prosecco or a robust cup of coffee. The flavors complement beautifully and make the experience even more indulgent. 🍾☕ Whether it’s for a festive gathering or just a treat-yourself moment, serving this pastry with some of these ideas will surely earn you rave reviews!

Variations

**Want to make it** gluten-free? No problem! 🌾✋ Simply swap out the regular flour for your favorite gluten-free flour blend. Ensure it's a well-balanced mix to maintain that soft, airy texture in your biscuit. **Need a vegan twist**? Try this: 🥥🌿 For the sponge biscuit, replace the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg, let it sit until it gels). Use plant-based milk and oil, like almond milk and coconut oil. For the mousse, replace the cream with whipped coconut cream and use agar-agar instead of gelatin to keep it all plant-based. This delicious recipe can adapt to everyone’s needs while keeping all the yumminess intact!

Faq

What if my sponge biscuit doesn’t rise?
Create sure all ingredients are at room temperature and avoid overmixing after adding the flour.
How can I tell if my biscuit is fully baked?
Insert a skewer into the center; it should come out clean. If it’s still wet, bake a few more minutes and check again.
Can I substitute gelatin with agar-agar?
Yes, but use about half the amount, as agar-agar is more potent. It may also set quicker, so work fast!
How do I avoid lumps in my mousse?
Ensure the strawberry mixture is completely cool before adding the whipped cream and mix gently to avoid deflation.
How long can I store the pastry?
You can refrigerate it in an airtight container for up to 3 days. Just be sure it’s properly wrapped to maintain moisture.
What’s the best way to slice the biscuit evenly?
Use a serrated knife and slice with a gentle sawing motion for the cleanest layers.