Strawberry Mousse Cake

with Pistachio, Elderflower and Hattingley Valley English Sparkling Wine

Sumptuous and stunning, this strawberry mousse cake has been adorned with a mirror glaze for a professional finish. Made using the Cake Plus function in the Miele Steam Combination Oven, the delicate pistachio dacquoise remains light throughout the cooking process, thanks to the ovens ability to retain moisture

INGREDIENTS

Serves 6-8

For the strawberry jelly

135g strawberry flavoured jelly

200ml boiling water

300ml English sparkling wine (we used Hattingley Valley)

50ml elderflower cordial or liqueur

For the pistachio dacquoise

110g egg whites

22g caster sugar

110g ground pistachios

125g icing sugar

Zest of one lime

2 tbsp elderflower cordial or liqueur

For the strawberry mousse

250ml strawberry purée

10g gelatine leaves, softened in cold water

125g caster sugar

60g egg whites

250ml whipping cream, whipped to stiff peaks

For the mirror glaze

10g gelatine powder

60g water (for the gelatine)

140g liquid glucose

150g sugar

75g water

100g sweetened condensed milk

150g white chocolate

Red food colouring

Strawberries, macaroons, meringues and edible flowers to decorate

Food Tip: Strawberries make this a perfect summer dessert; however, the cake also works beautifully with autumn raspberries.

Appliance Tip: The Cake Plus function allows you to achieve a light and moist dacquoise by keeping the moisture given off by the food in the Steam Combination Oven cavity.

For the strawberry jelly

  1. Dissolve the jelly with the boiling water and stir well. Add the English sparkling wine and the elderflower cordial or liqueur. Pour into a lined 18cm round tin and leave to set in the fridge.

For the pistachio daquoise

  1. Whisk the egg whites to stiff peaks and gradually whisk in the caster sugar. Fold through the icing sugar and pistachios. Transfer to a greased and lined 18cm cake tin. Bake in a Miele Steam Combination Oven on Cake Plus 170°C for 35 minutes. Allow to cool.

For the strawberry mouse

  1. In a medium saucepan, using a Miele Induction Hob, boil the sugar at 121°C.

  2. While the sugar is boiling, whisk the egg whites slowly in a stand mixer.

  3. Gradually pour the sugar onto the egg whites and whisk on full speed until cold.

  4. Boil the purée on the induction hob. Remove from the heat and add the softened gelatine. Leave to cool. When the purée is cold, whisk into the meringue mixture and fold through the whipped cream.

To assemble the cake

  1. Using a 20-22cm silicon or metal cake mould, pipe the mousse in an even layer along the base and sides of the mould. Use a palette knife to even out. Press the jelly into the mould and top with a layer of mousse, followed by the pistachio dacquoise. Fill the mould with the remaining mousse and level off with a palette knife. Place in the freezer and leave for a minimum of 4 hours or preferably overnight.

For the mirror glaze

  1. To make the mirror glaze, place the gelatine and water into a bowl and stir to combine. Set to one side.

  2. Boil the sugar, water and glucose on a Miele Induction Hob until it hits 103°C. Take it off the heat, and whisk in the gelatine. Once combined, add the condensed milk and whisk again.

  3. Pour the mixture over the white chocolate and stir until everything is incorporated.

  4. Transfer to a jug along with the red food colouring. Using a stick blender, blend for 1 to 2 minutes very gently. Be careful not to move the stick blender as this will create air bubbles. Leave to cool, stirring occasionally to prevent a skin forming. The mirror glaze is best used at 28-30°C.

  5. Remove the mousse cake from its mould and place on a wire rack over a tray.

  6. Pour over the mirror glaze and allow to run down the cake. Place in the fridge for an hour before decorating.

  7. Decorate with the strawberries, macaroons, meringues and edible flowers.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Miele
×
Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy