Strawberry Mousse Cake
I found a recipe for a strawberry mousse and chiffon cake with fresh strawberries and a whipped cream frosting. I think I'll give this dessert a try today or tomorrow.
However, Ive never made a cake with mousse (I've made chocolate mousse dessert) as one of the layers, and a whipped cream frosting. It sounds delicate but I'm just wondering, I'm quite sure that refrigeration is a must, but how long will the cake withstand?
1 day - 2?
No I have never purchased this type either, it is only recently that I have started to love baked or sweet desserts and taking the effort to attempt making them.
Thank you for your help!
Ok this is crazy for some reason I bought two packages of Dr.Oetker about 6 months ago. I evidently had no idea at the time as to what I was buying!
Ok got it all and I'll try my hand. I've never made anything like this before, and I'll use real whipping cream, might as well do it right like you say!
Thanks for all of the advice I really appreciate it!I want to try something with strawberries and the moussse. It will be happy bunch at my house tonight if this works out well.
re: chef chicklet
My plans were interrupted today, but more than likely I'll make this tomorrow.
I am nervous as all heck. I'll take good notes and will remember to post a picture whether I am successful or a I fail. Of course I'm merging recipes. Oh why oh why, can't I simply just follow one recipe? I found one recipe for the mousee part on the internet, another in an ancient "Victoria" magazine. And then another in an even older magazine for the chiffon cake. I got the idea from a person's photo on Flicker.com -simply amazing work. Then the other day Chowhound had an ad for a strawbery whip cream like cake that looked just beautiful, and that rejogged the brain cells.
The mousse recipes reads fairly straight forward, the chiffon cake as well, it is in the actual part of building it and and then unmolding the cake that makes me second guess everything. I don't want to unspring it and have it collapse on me. Yet I don't want the gelatin in the mousse to end up like those little jello things for kids..
Ok, I know I just need to go in steps......(self talk)
The other inspiration comes from a square spring-form pan recently purchased that I have my heart set on using. I have plenty of round spring-form pans, oh yes, all sizes but I have decided on the square? Am I the only one that puts themselves through all of this unnecessary angst when they are out of their comfort zone?
All that I can ask is that you please keep your fingers crossed for me while I pray to the Kitchen Gods.
There are a lot of old recipes for cold mousses and chiffons that are made with gelatin, egg whites or whipping cream. French versions are made with simple syrups, beaten egg whites or whipping cream, and frozen. There are recipes in my 1946 Joy of Cooking for Chiffon Pies that used gelatin to make very light airy desserts. I remember lots of ladies luncheon desserts of lemon chiffon in parfait glasses or layered with sponge cake.
Both versions - gelatin and frozen - hold up well. The fake version with CoolWhip works pretty well too but doesn't taste anywhere close to as good as the real thing. It's just easier to make.
You should be fine making the mousse or chiffon a day ahead. Whipped cream doesn't hold up well by itself so you should plan to use some kind of stabilizer such as Whip-it or gelatin. One teaspoon of gelatin dissolved in a tablespoon of hot water, cooled completely before added to a cup of cream, will allow the whipped cream to hold for a day or so.