Gelatin-Free Strawberry Mousse Cake
Gelatin-Free Strawberry Mousse Cake
Ingredients
- 4 eggs, at room temperature (see note)
- ¾ cup (160 g) sugar
- 1 tsp (5 ml) vanilla
- ¼ tsp salt
- ¼ cup (55 g) unsalted butter, melted
- ¾ cup (115 g) unbleached all-purpose flour
- ¾ cup (160 g) sugar
- 2 tbsp cornstarch
- 2 eggs
- ¾ cup (180 ml) strawberry purée (see note)
- 2 tbsp (30 ml) lemon juice
- 1 cup (250 ml) 35% cream
- ½ cup (125 ml) 35% cream
- 1 tbsp sugar
- 1 cup (135 g) strawberries, cut into rounds
- Thyme leaves (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with removable bottom with parchment paper. Do not butter the sides.
- In a bowl, whisk the eggs, sugar, vanilla and salt with an electric mixer until the mixture triples in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, drizzle in the melted butter. Using a whisk, gently fold in the flour. Spread the mixture out in the prepared pan.
- Bake for 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 3 hours. Pass a thin blade between the side of the pan and the cake to unmould.
Gelatin-Free Strawberry Mousse Cake