Strawberry Delight Mousse Cake
Ingredients
- 2 egg whites
- 250 g punnet of strawberries
- 1 Tablespoon lemon juice
- 1 cup maple syrup, or honey you can also use a finely granulated sugar
- Optional: 1 tsp beetroot powder for colour
Base
- 1 cup almond meal or whole almonds
- ½ cup nuts
- 1 cup dates
- ¼ cup cocoa butter or coconut oil
- 1 Tablespoon vanilla extract
Instructions
The Base:
- Line a spring form cake tin with baking paper on the bottom (you can also do the sides if you wish, but I only do the bottom). My tin is 18cm diameter.
- To make the base, put the whole nuts in the food processor or blender and blend until broken up into crumbs. Add the dates, almond meal if you are using, melted cocoa butter or coconut oil and vanilla, Blend until well combined and turn out into your lined tin. Press down to cover the base of your cake tin evenly. Set aside while you make the top.
The Topping
- *Cut the tops off the strawberries and place into a blender or food processor. Blend well until they are all broken down. You can just dice them and put them in the bowl with the rest of the ingredients instead, and the beater will break them up, but I prefer them blended first.
- Combine all of the other ingredients in a large bowl along with your blended strawberries. Use an electric egg beater or stand mixer to whip everything for about 5 - 10 minutes until you get stiff peaks. That is when you pull the beater up from the mix, a peak forms that stands upright and stays there without folding over too much.
- Pour the mix over the top of your base and put into the freezer for 3-4 hours. You can also make ahead and keep this in the freezer until needed. Its best served and eaten frozen and will melt quickly in the heat.
- Bring it to room temperature for 10 minutes before gently opening the springform tin to release the cake. Either plate and serve, or pop back into the freezer until needed.
Notes
*The mousse topping is very delicate and fragile. If you need to transport it, adding some gelatin at the stage of beating the eggs can help make it a bit sturdier for travel and prolong its structure against the heat.
Bloom 1 tablespoon gelatin in 2 tablespoons cold water, heat gently until melted and add to the egg whites / strawberries and whip as per instructions. You must make sure the gelatin is properly dissolved and heated first.