Strawberry & Pistachio Mousse Cake

This strawberry and pistachio mousse cake is a light cake with sweet strawberry and nutty pistachio flavour. I baked this cake for my birthday. It was a very easy decision as mousse cakes are among my favourites. The most important thing that I was really happy with its flavours and appearance!!! Will I bake it again? Yes, definitely!!!

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Ingredients

For pistachio joconde

  • 2 whole eggs
  • 75 g almond powder
  • 75 g confectioners’ sugar
  • 30 g pistachio paste
  • 20 g flour
  • 70 g egg whites
  • 20 g granulated sugar
  • 15 g melted butter

For strawberry puree

  • 550 g strawberries (fresh of frozen unsweetened)
  • 65 g sugar
  • fresh lemon juice (optional)

For jelly

  • 100 g strawberry puree
  • 75 g sugar (adjust according your taste)
  • 1 tsp gelatin (bloomed with 1 tbs water)

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For pistachio bavarian cream

  • 2 egg yolks
  • 30 g sugar
  • 20 g pistachio paste
  • 80 g milk
  • 1/8 vanilla bean seeds (or used vanilla pods)
  • 3/4 tsp. gelatin powder (bloomed with about 1 tbs of water)
  • 90 g heavy cream

For strawberry mousse

  • 325 g strawberry puree
  • 130 g sugar (adjust depending on the sweetness of the strawberries)
  • 1.75 tsp gelatin (bloomed with approximately 2 tbs of water)
  • 240 g heavy cream
  • 25 g granulated sugar

For decoration

  • Fresh strawberries
  • Pistachio pieces
  • Edible flowers

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Directions

 For pistachio joconde

  1. Preheat the oven to 205°C.
  2. Combine the eggs, almond powder, sugar, and pistachio paste in a mixer bowl.
  3. Beat the mixture for about 10 minutes until it’s thick.
  4. In another bowl, beat the egg whites and granulated sugar until it forms a soft peak, set aside.
  5. Sift the flour into the almond mixture and fold well.
  6. Add a little bit of the meringue to the almond mixture, fold lightly.
  7. Add the melted butter, fold.
  8. Finally, add the rest of the meringue in two addition and fold carefully until it is well-combined
  9. Divide the batter into two 20 cm square pan (it’ll be thin).
  10. Bake the cake for about 10 minutes or until the top is slightly brown.

For strawberry puree

  1. If using frozen strawberries, thaw them in a large bowl. Placed towed strawberries and their juice in the bowl of a food processor or blender and process until they are pureed.
  2. Add sugar and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.

For jelly

  1. Combine the strawberry puree and sugar in a small saucepan and bring it to a gentle boil.
  2. Melt the gelatin in a microwave for a few seconds, then add it into the puree.
  3. Let cool slightly and pour into 22 cm  cake ring that has been lined with plastic wrap (for easier removal).

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For pistachio bavarian cream

  1. Bring the milk and the vanilla bean to a gentle simmer in a small saucepan.
  2. Meanwhile, whisk the yolk, sugar, and pistachio paste until thick and pale.
  3. When the milk is ready, temper the yolk mixture by pouring a little of the milk into the yolk, mix well.
  4. Add the rest of the milk in a steady stream while whisking it.
  5. Pour the mixture back in a saucepan and put it back on the stove under low heat
  6. Bring the mixture to about 82°C, stirring constantly (or until the mixture coats the back of a spoon)
  7. Melt the gelatin in a microwave for a few seconds (5-10 seconds), then add it into the milk mixture
  8. Run it through a strainer to remove lumps, if any.
  9. Let cool to room temperature (use icebath to speed up the process).
  10. In the meantime, whip the heavy cream until soft peak.
  11. When the milk is no longer warm, fold the two together.
  12. Pour the mixture on top of the frozen red berry jelly (still in a cake ring), and put it back in the freezer.

For strawberry mousse

  1. Bring the strawberry puree and the sugar to a boil
  2. Melt the gelatin in a microwave, and add it to the hot puree
  3. Remove from heat and let cool (use icebath to speed up the process).
  4. Meanwhile, whip the cream and the sugar until it forms a soft peak.
  5. When the strawberry puree is no longer warm, fold the puree with the cream.
  6. Use immediately.

Assemble

  1. Put one layer of pistachio joconde in the bottom of an 22 cm cake ring.
  2. Moistened with enough alcohol (you can also mix the alcohol with simple syrup if you want). Fruit flavoured alcohol is preferred, e.g. Kirsch, Framboise eau-de-vie.
  3. Spread a thin layer of strawberry mousse on top of the joconde, then put the frozen pistachio cream/strawberry jelly on top with the pistachio cream on top.
  4. Spread another thin layer of strawberry mousse on top.
  5. Layer the other pistachio joconde, brush with alcohol.
  6. Pour the remaining strawberry mousse, and level the top with a spatula.
  7. Put the whole thing (with the cake ring intact) in a freezer and leave it overnight.
  8. When it’s completely frozen, warm the cake ring either with a blow dryer or a torch and remove the ring from the cake. Decorate with fresh berries or edible flowers.

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♥♥♥♥♥

Recipe adopted from Gourmet Baking

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