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The Symphony Strawberry Mousse Cake

July 16, 2008

“Doubtless God could of made a better berry, but doubtless God never did!”
William Butler, 17

Every once in a while there comes a time to create something really special. Making this cake is like conducting a symphony, there are a lot of parts to the whole but it comes together in an extraordinary way. It is prefect in strawberry season as it elevates the rich red berry in a masterful way. I highly recommend using organic strawberries as their flavor is far superior as is their nutritional value. Hank Tallman grows some of the best ever, available at Manzanita Fresh Foods and Mother Nature’s.  You can also buy them from him at the Farmer’s Market. This cooking concert should be started the night before to give time for all the players to come together

Strawberry Mousse Cake
The Cake
¼ cup of butter melted
¼ cup of applesauce
1 cup of fat free sour cream
1 1/3 cups of sugar
2 teaspoons of vanilla
2 eggs
2 cups of unbleached flour
1 teaspoon of baking soda
½ teaspoon of baking powder
½ teaspoon of salt
2/3 cups of reduced fat buttermilk
Cooking spray

Start this beautiful cake with the simple act of spraying 2 spring form round baking pans real good and preheating the oven to 350 degrees.  (I put on Pavarotti here.)

Combine the butter, applesauce and sour cream and beat with a mixer till well blended. Then add the sugar and vanilla, to the music of course. Beat the mixture about 2 to 3 more minutes. The eggs are next, one at a time, then mix some more, till everything is blended like a symphony.
Bring out another bowl, and mix the flour through the salt and stir it well with a whip. Then add the flour mixture and the buttermilk alternatively to the sugar symphony, mixing after each addition till everything is in harmony. Pour evenly into the 2 cake pans and tap pans in tune to the music to get the air bubbles out.  Bake for 20 to 25 minutes until the fragrance mingles with the music and a tooth pick comes out clean from the center. Place on cooling rack and take the rings off as soon as possible. When the cakes are semi cool, take off the rest of the pan and place top side down on the cooling rack.

The Mousse
2 envelopes of gelatin
¼ cup of cold water
2 cups of fresh strawberries
1/3 cup of sugar
2 tablespoons of lemon juice
1 cup of low fat vanilla yogurt

While the cakes are cooking in the cozy oven, sprinkle the gelatin over the cold water in as small as sauce pan as you have and let rest.  Rinse, hull and puree the berries. In another small saucepan stir together the berry puree, sugar and lemon juice then gently heat, stirring in time to the music, just long enough for the sugar to dissolve. Remove from heat and set aside to await the violin section to join in. (the gelatin) Warm the gelatin over low heat till clear and syrupy. Add to the berry mix and stir well. Transfer the mixture to a bowl and stick in the freezer, stirring occasionally, till it is the consistency of a raw egg white, about 15- 20 minutes. Whisk in the yogurt then put back in the freezer to await the grand assembly.

The Syrup
3 tablespoons of water
3 tablespoons of sugar
2 tablespoons of strawberry jam or puree
1 lemon’s zest

In yet ANOTHER small sauce pan, (good thing the music inspires me to wash dishes!) bring all the ingredients to a musical boil on med high heat.  Remove from stove and stir to cool down.

Place one layer of the cake into the bottom of the assembled, well sprayed, spring form cake pan. Poke a bunch of holes into both layers of cake with a toothpick, then drizzle half the syrup over the bottom layer. Take the mousse out of freezer, and spread on the cake in the pan. Then add the top layer of the cake, squishing down in pianissimo, to get everything in tune. Then drizzle the rest of the syrup onto it. Cover with plastic wrap and set in the fridge for a long time, 4 hours to overnight, till set and the flavors are harmonious.

The Frosting
1 package of lower fat cream cheese
1 ½ cup of powdered sugar
Juice of one lemon
Zest of one lemon

Arrange the cream cheese to be at room temperature, then mix it well with a blender. Add the powdered sugar slowly while mixing or you’ll have the grand finale a bit too soon. Add the zest and juice and mix a bit more till smooth and luscious. Retrieve the cake out of the fridge and place on a beautiful platter. Snap off the spring form and be amazed at the symphony you conducted. Frost and decorate with the strawberries in a melodious pattern. Enjoy your masterpiece!

One Comment leave one →
  1. February 4, 2010 3:01 pm

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