Strawberry Mousse Cake

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

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.