Strawberry Mousse Cake
Yields 8 - 2 3/4 ” cakes

This dainty summery sweets feature decorative stenciled tops. If you don’t have the tools (or courage) for stenciling, you can omit this step, and garnish the finished cake with berries instead. You will need 8-2 3/4” ring molds for this recipe. Preheat oven to 350 degrees.

PREPARATION
Combine the flour with the sugar. Add the egg whites and the cooled melted butter. Add two drops of red food dye. Use a stencil with the desired design, and spread the batter in a thin layer onto a full-sized sheet-pan with a Silpat or buttered and floured baking sheet. Carefully remove the stencil, and freeze the shapes.

In the bowl of an electric mixer fitted with the whisk attachment, on a high speed, whip the eggs to soft peaks, while slowly adding the sugar. Fold in the flours with a rubber spatula. Whip the egg whites to soft peaks, and fold into batter. Spread the batter over the tuile batter design, to 1/4 inch thickness, and bake for ten minutes. In a saucepan, heat the strawberry purée with the sugar.

Dissolve the gelatin in the water to soften, and strain. Add the gelatin to the purée. Whip the heavy cream to soft peaks, and fold into fruit purée, using a rubber spatula.

To assemble, cut out a piece of biscuit (long enough to go around the ring mold). Then cut out a round piece for the bottom, by tracing around the diameter of your baking ring mold. Pour in the strawberry mousse, and chill for several hours. Use a torch to apply a little bit of heat to un-mold. This dessert may be served with fresh berries.

Bon Appétit!

Marcos Gonzalez, Pastry Chef