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Creamy Strawberry Mousse Cake with Mirror Glaze and Crunch

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A silky, creamy strawberry mousse cake topped with a glossy mirror glaze and a crunchy praline layer, perfect for celebrations and easy to make with simple ingredients.

Ingredients

  • Fresh strawberries – about 400g (14 oz), hulled and roughly chopped
  • Granulated sugar – 100g (1/2 cup)
  • Gelatin powder – 10g (about 2 1/2 teaspoons) or agar-agar for vegetarian option
  • Cold water – 60ml (1/4 cup) to bloom gelatin
  • Heavy cream – 300ml (1 1/4 cups), chilled
  • Cream cheese – 150g (5 oz), softened
  • Vanilla extract – 1 teaspoon
  • Crushed praline or toasted hazelnuts – 100g (3.5 oz)
  • Butter – 30g (2 tablespoons), melted
  • Honey – 1 tablespoon
  • Granulated sugar – 150g (3/4 cup) for glaze
  • Sweetened condensed milk – 150g (5 oz)
  • Water – 150ml (2/3 cup)
  • Gelatin powder – 12g (about 3 teaspoons), bloomed in 60ml (1/4 cup) cold water for glaze
  • White chocolate – 150g (5 oz), chopped
  • Red food coloring – a few drops (optional)
  • Sponge cake or biscuit base – 1 layer, about 20cm (8-inch) round

Instructions

  1. Prepare the strawberry purée by blending fresh strawberries with half the sugar (50g/1/4 cup) until smooth. Strain through a fine sieve and set aside.
  2. Bloom 10g gelatin in 60ml (1/4 cup) cold water for 5 minutes.
  3. Warm the bloomed gelatin gently until dissolved. Temper with a few tablespoons of strawberry purée, then whisk back into the purée. Cool slightly.
  4. Beat softened cream cheese with vanilla extract and remaining sugar (50g/1/4 cup) until smooth.
  5. Whip chilled heavy cream until soft peaks form.
  6. Fold cream cheese mixture into strawberry purée, then fold in whipped cream gently until smooth.
  7. Mix crushed praline or toasted hazelnuts with melted butter and honey. Press evenly into cake ring or springform pan. Chill 15 minutes.
  8. Pour mousse over crunchy base, smooth top, and chill at least 3 hours or overnight.
  9. Bloom 12g gelatin in 60ml cold water for 5 minutes for glaze.
  10. Heat sugar, condensed milk, and water until sugar dissolves (do not boil). Remove from heat, add gelatin and stir until dissolved.
  11. Pour hot mixture over chopped white chocolate. Let sit 2 minutes, then whisk smooth. Add red food coloring if desired. Cool to 30-35°C (86-95°F).
  12. Remove cake from ring or pan, place on wire rack over tray. Pour glaze evenly over cake, let drip down sides. Chill 15 minutes to set.
  13. Transfer cake to serving plate. Optionally decorate with fresh strawberries or edible flowers. Serve chilled.

Notes

Bloom gelatin properly to avoid lumps. Whip cream to soft peaks for light mousse. Strain strawberry purée for smooth texture. Pour mirror glaze at 30-35°C for best finish. Reheat glaze gently if it thickens. Chill mousse thoroughly before glazing. Use a hot dry knife for clean slices. Store covered in fridge up to 3 days or freeze up to 2 weeks.

Nutrition

Keywords: strawberry mousse cake, mirror glaze cake, creamy mousse dessert, crunchy praline layer, easy celebration cake, no-bake mousse cake

Find it online: https://piperplate.com/creamy-strawberry-mousse-cake-recipe-easy-perfect-mirror-glaze-crunch/