INGREDIENTS :
4 sponge cake layers
Strawberry Syrup :
3/4 cup water
1/4 cup sugar
1/2 cup strawberry liqueur
Strawberry Souffle :
1/4 cup water
1 1/2 Tablespoons gelatin
2 pints strawberries
1/4 – 1/3 cup sugar
1 1/2 cups heavy cream (chilled)
5 Tablespoons powdered sugar
2 teaspoons vanilla extract
INSTRUCTIONS :
The Cake : Heat 4 layers of sponge cake. Cool the cakes and cut each cake layer down the middle evenly.
Cool the cakes totally. if your cake levels aren’t completely straight, utilize a knife to even them out a little. I actually cut a slim layer off the top and use it to make morsels to use on the cake.
The Strawberry Syrup :
Consolidate the water, sugar and strawberry alcohol in a little pan.
Heat it on medium intensity just until the sugar dissolves . Put away to cool.
The Strawberry Syrup :
Sprinkle the gelatin over the water and put away to blossom for around 5-10 minutes.
Hull the strawberries and cut them down the middle or thirds.
Beat them in the food processor alongside the sugar. How much sugar will really rely on how sweet the berries are and the way in which sweet you favor the cake to be.
Heat the blossomed gelatin in the microwave for around 20 seconds or in a little pan on the burner, just until softened. Try not to bubble.
In a chilled bowl, whisk the weighty cream with the powdered sugar and vanilla until firm pinnacles structure.
Add the pureed strawberries and the dissolved gelatin. Delicately crease it all along with an elastic spatula until uniformly consolidated.
Put the mousse away in the cooler for around 10 minutes or so until the mousse begins to thicken.
Collecting the Cake :
Line your cake platter with aluminum foil all over. Brush the cake layers with the strawberry syrup.
Top each cake layer with the strawberry mousse. Glaze the highest point of the cake and the sides of the cake.
Finish the cake with additional strawberries and coat the sides of the cake with the saved cake morsels. Delicately eliminate the aluminum foil from under the cake.
Store the cake in the cooler.
