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Strawberry Mousse Cake with Sesame Crumble

Strawberry Mousse Layer Cake with Sesame Crumble

5 from 3 reviews

Light and tangy strawberry mousse layered between soft almond sponge and topped with a buttery white sesame crumble. A perfect refreshing dessert for a warm day!

Scale

Ingredients

Almond Sponge

  • 70 g Icing sugar
  • 70 g Almond meal
  • 10 g Flour
  • 2 Eggs
  • 65 g Egg whites
  • 10 g Caster/Superfine sugar

Strawberry Mousse

  • 200 g Strawberries, fresh or frozen
  • 60 g White sugar
  • 1/4 Lemon juice
  • 200 g Thickened/Heavy cream
  • 1 1/2 tsp Gelatin powder
  • 2 tbsp Water

Strawberry Jelly

  • 100 g Strawberries, fresh or frozen
  • 20 g Sugar
  • 3/4 tsp Gelatin powder
  • 1 tbsp Water

Nutty Sesame Crumble

  • 50 g Sesame seeds
  • 50 g White sugar
  • 50 g Plain flour
  • 30 g Unsalted butter

Instructions

Almond Sponge

  1. Preheat the oven to 190°C
  2. Combine the icing sugar, almond meal, flour and one egg in a medium sized bowl
  3. Whisk on high speed until light and fluffy
  4. Add the other egg and continue to whisk until doubled in volume, about 5 minutes
  5. In a separate bowl whisk the egg whites with caster sugar until stiff peaks
  6. Carefully fold the egg whites into the flour mixture
  7. Spread roughly into a 35 x 25 cm rectangle on a lined baking sheet
  8. Bake for [cooked-timer minutes=”12″]12 Minutes[/cooked-timer]

Strawberry Mousse

  1. Bloom the gelatin by combining the gelatin powder and water, set aside
  2. Puree the strawberries using a blender
  3. Heat the strawberry puree with the sugar, then add the bloomed gelatin
  4. Cool until room temperature
  5. Whisk the thickened cream until medium peaks
  6. Fold the cream into the strawberry mixture
  7. Transfer to a piping bag to assemble

Strawberry Jelly

  1. Combine the gelatine powder and water, set aside to bloom
  2. Combine the strawberries and sugar and blend to a puree
  3. Melt the gelatine and add to the puree a little at a time, blend again to ensure there are no gelatine chunks
  4. Set aside until use

Nutty Sesame Crumble

  1. Preheat the oven to 180°C
  2. In a food processor blend the sesame seeds until a fine powder
  3. Add the flour and sugar, blend again to combine
  4. Add the unsalted butter and pulse until a crumble like consistency is reached
  5. Pour onto a cookie sheet lined with baking paper
  6. Bake for [cooked-timer minutes=”15″]15 Minutes[/cooked-timer] then cool

Assembly

  1. Using a rectangular cake ring (10 x 23 cm) cut out three rectangles from the almond sponge
  2. Place a layer of almond sponge into the ring followed by a layer of strawberry mousse
  3. Top with another layer of sponge and mousse
  4. Place the last layer of sponge on top
  5. Pour the strawberry jelly ontop and allow to set in the freezer for several hours
  6. Remove and cut into 8 slices
  7. Top each slice with some sesame crumble and half a strawberry
  8. Serve once thawed!