Strawberry Dome Cake
Equipment
- Large Bowl
- Springform cake pan
- Plastic Wrap
Ingredients
- 26 oz halved strawberries for mousse
- 8 oz strawberries for mousse
- 1 tbsp lemon juice
- 10 oz gelatin
- 5 oz powdered sugar
- 1 tsp vanilla extract
- 26 oz cream cheese
- 10 oz whipped cream
- 3 eggs for sponge cake
- 2 oz sugar for sponge cake
- 1 oz almond flour for sponge cake
- 2 oz wheat flour for sponge cake
- 1 pinch salt for sponge cake
- 9 oz halved strawberries for decoration
Instructions
- Line a large bowl (around 9 inches in diameter) with plastic wrap and place the halved strawberries inside, keeping them tightly packed.
- Blend the rest of the strawberries with the lemon juice in another large bowl.
- Warm up some water in a pot and dissolve the gelatin at a low heat. Next, remove the pot from the heat and stir in two tablespoons of pureed strawberries into the dissolved gelatin.
- Pour this mix into the rest of the pureed strawberries before adding the powdered sugar, vanilla extract, cream cheese, and whipped cream. Stir the ingredients until you have a nice even mixture. Next, spoon this mixture onto the strawberries in the bowl.
- Whisk the eggs and sugar until you have a foamy mix that's almost white. Next, fold in the two types of flour and salt before working everything into a smooth batter. Now pour the batter into a greased springform cake pan (around 7½ inches in diameter) and bake it in a convection oven set to 360°F for 15 minutes.
- Remove the cooled sponge cake from the cake pan and place it on top of the mousse in the bowl. Refrigerate the cake for at least 12 hours.
- Carefully turn out the cake onto a plate and arrange the remaining halved strawberries around it.