Strawberry and Chocolate Mousse Ladyfinger Cake

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by: Basilico






Some cakes are impossible to make without a cake ring or springform pan because the liquid filling needs to be held in place while it sets. Unlike springform pans, which have a base that holds the cake even after the sides of the springform pan are taken off cake rings are just rings. To support the cake and seal it in the ring, you need to cut out a circle of cardboard that fits snugly into the bottom of the ring. It is also a good idea to line the ring with plastic wrap before you put in the cardboard to keep the filling from seeping out around the cardboard. If you're making a cake with an unusual size like the one here, you'll probably need to use a ring - rings come in all sizes - but springform pans are available for most of the more common cake sizes. To finish this cake, you need two 12-inch strips of ladyfingers. The ladyfingers should be about 1/2 inch longer than your cake ring is high. You will also need at least one thin cake layer - you can use as many as you like but here I use one - as the base for the cake. It is convenient to make biscuit batter and use it to pipe out the ladyfingers and a disk for the cake.




ingredients

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serves: 1

1 inch biscuit cake disk 6 1/2 by 1/2

2 strips ladyfingers (each 3 by 12 inches)

1 cup simple syrup (flavored with Armagnac, Cognac, kirsch, or rum) (optional)

3 3/4 cups white chocolate mousse

10 strawberries (or 8 large) (stemmed)

1 tablespoon strawberry glaze (or strawberry preserves) (optional)

Nutrition Facts
Strawberry and Chocolate Mousse Ladyfinger Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 3831

  • Total Fat: 253.3 g
  •     Saturated Fat: 141.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 2171.4 mg
  • Sodium: 963.2 mg
  • Total Carbs: 413 g
  •     Dietary Fiber: 18.9 g
  •     Sugars: 230.3 g
  • Protein: 71.4 g
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preparation

1.  Have ready a 6 1/2-inch cake ring. To support the cake disk in the ring, cut out a disk of cardboard that fits snugly inside the cake ring. Take it out of the ring.

2.  Trim off 1/2 inch all around the cake disk so there's room to fit the ends of the ladyfingers next to the cake.

3.  Line the cake ring with a sheet of plastic wrap that's large enough to hang over the outside of the ring. This keeps any filling from leaking out and prevents the ladyfingers from sticking to the ring. Push the cardboard back into the ring so it is flush with the bottom. Put in the cake disk so there's a 1/2-inch space surrounding it and insert the strips of ladyfingers with the base in the space surrounding the cake disk.

4.  Make sure the ladyfingers reach all the way down to the bottom of the cake and touch the cardboard.

5.  Brush the cake disk and the inside wall of the ladyfingers with the simple syrup.

6.  Ladle in the white chocolate mousse until it comes up to the height of the ring.

7.  Refrigerate the cake for at least 5 hours so the mousse can set.

8.  Warm the outside of the ring with a hot, wet towel for about 30 seconds to help loosen the cake from the ring and push the cake up through the ring. Slice the strawberries and fan them around the perimeter of the mousse.

9.  Fan a second batch around the center of the mousse.

10.  Brush with the hot strawberry glaze or the preserves heated with 2 teaspoons of water.

Cooks' note:
VARIATION:
You can make this cake in a standard 9-inch size. The cake shown here is small and elegant, but its unusual size requires a 6 1/2-inch ring and an odd amount of mousse - 1 1/2 recipes. To make the cake in a standard 9-inch size, make a double recipe of biscuit batter and use half to pipe a 9-inch disk and the other half to pipe two 18-inch-long strips of ladyfingers for the sides. Use a triple recipe of white chocolate mousse and about double the other ingredients.

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