Strawberry Lemon Mousse Cake (SUB) 苺レモンムースケーキ【字幕】

Описание: Hello everyone! It's Oishii Munch and I present to you my refreshing and light Strawberry Lemon Mousse Cake!

One of the best feelings in the world is being refreshed in the summer heat. The bright lemon jelly and cream which are cradled by a perfectly sweet and fluffy strawberry mousse are all held together by a simple lady finger sponge recipe. The flavors and textures will have you feeling like summer. This cake really reminds me of the lemon cream popsicles I used to buy from the convenience store growing up!

Each of the parts of this cake are easy to make in advance! Please give it a try!

00:48 Lemon Jelly
02:56 Lemon Curd Cream
04:12 Strawberry Mousse
06:00 Cake Base
06:42 First Mousse Layer
07:07 Adding Jelly and Last Mousse Layer
07:51 Preparing Lemon Curd Cream
08:31 Unmolding
08:40 Decorating

#strawberry #lemon #cake

The ingredients are below!

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Recipe (15cm Ø cake ring/mold):

Lemon Jelly (12cm Ø cake ring/mold) : (chill at least 5 hours, overnight is best)

5g gelatin + 25ml H2O
20g sugar
100ml H20
35g lemon juice (from 1 small-medium lemon)

Strawberry Mousse:

10g gelatin + 25ml water
250g strawberries (about a cup of puree)
60g sugar
200ml heavy cream (60% whipped) *see video for proper texture

Lemon curd cream: (chill, then add cream)

1 yolk
20g sugar
45g lemon juice
45ml milk
8g cornstarch
2g lemon zest (half a lemon)
10g butter
1-2 Tbsp heavy cream (add after cooled) *add just until the curd becomes a creamy consistency

Lady finger base cake: (15cm in diameter)

25g AP/cake flour
1 egg, separated
28g sugar
About 2 Tbsp powdered sugar for dusting

Bake at 180°C for 13 min

Please see the video for more detailed instructions!
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Tips:

1. Make the lady finger cake base ahead and freeze! It will defrost right when you pop it out of the freezer
***If you make it in the same order as the video, you can make it, bake, and cool and the mousse should still be runny if kept in a cool room. If it is not cool where you are, please make the cake in advance.
2. Also make the jelly a day ahead. It needs a lot of time to set.
3. More on that jelly- be very careful when removing the saran wrap from the jelly as the jelly could easily fall apart.
4. When using the torch to heat the edges of the metal ring to release the cake, be sure that you don’t accidentally burn the top of the cake. It could result in lots of holes.