Strawberry & Raspberry mousse entremets

 

This recipe is for a 6 inch square cake tin. You will need to use this cake for 3 seperate stages in making this cake.

Ingredients for the sponge:

2 eggs

60g caster sugar

50g self raising flour

20g melted butter

Line the bottom of your cake tin.

Whisk eggs and sugar together until you reach ribbon stage.
Fold in the flour until combined and add the melted butter,
 fold gently until all the butter have mixed in with the batter.
Pour into a 6 inch square cake tin and bake in a preheated oven at 180c for 15 minutes.
Leave for 5 minutes before you un mould it and leave to cool completely before you cut into 3 thin layers. I have cut the top of the sponge so that all 3 layers are the same colours.

 

Ingredients for the strawberry gelée:

50g strawberries

50g raspberries

50g caster sugar

(or less sugar depending how sweet your berries are)

1. tsp gelatine

1 tbsp of water to dissolve

Using the same cake tin, line cling film inside the cake tin.
Soak gelatine with water for 5 minutes and dissolve into liquid.
Puree the berries with sugar and add gelatine.
Pour into the tin and chill in fridge to set.

 

 

Once the gelée has set, take it out of tin and wrap over with the excess cling film then keep chilled in the fridge while you prepare for the next stage. With the cake tin, line with cling film and place one layer of sponge in the bottom.

 

 

Ingredients for the strawberry mousse:

150g strawberries

50g raspberries

50g caster sugar (or less)

150g fresh cream whipped

1 tbsp icing sugar

8g gelatine

2 tbsp water to dissolve





Puree the berries with sugar and set aside.

Soak gelatine in water for 5 minutes and dissolve to liquid.

Whisk cream and add icing sugar.

Add the gelatine into the fruit puree and whisk to combine, add this into the cream and fold to combine.

 

If at this stage the mousse looks runny, put it into the fridge for 15 minutes or until thick but pourable. Pour half of the mousse mixture into the cake tin.

Place the second layer of sponge on top.

 



 

Take strawberry gelée out the fridge, and place the last layer of sponge on top.

Turn them over on to a clean sheet of cling film and peel away the cling film that was holding the gelée.

Now lift the gelée and sponge up and lay it into the cake tin so you will have sandwich the gelée in between the two sponges.

 



Pour the remaining mousse mixture and smooth out, chill at least 4 hours before you take it out.

 



 

Slice with a warm knife on all 4 sides, you can leave it as a square cake and decorate with berries or slice into portions like how I have done in the pictures below.

 

 

If you like this recipe and want to make it into a round cake click here to see how its done.