Gluten-Free Strawberry Mousse Cake
Indulge in the luscious layers of this Gluten-Free Strawberry Mousse Cake, a show-stopping dessert that’s both elegant and diet-friendly. Featuring a light and fluffy almond flour sponge as its foundation, this cake is expertly topped with a dreamy strawberry mousse made from fresh strawberries, whipped cream, and a hint of vanilla. A touch of gelatin ensures the mousse sets perfectly, creating a silky texture that melts in your mouth. Ideal for those avoiding gluten, this easy-to-make dessert is naturally adaptable for dairy-free options without compromising flavor. Garnished with fresh strawberries and sprigs of mint, this chilled cake is a refreshing treat for summer parties, special occasions, or any moment deserving something sweet yet sophisticated.
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Ingredients
- 100 grams Almond flour
- 20 grams Cornstarch
- 1 teaspoon Gluten-free baking powder
- 3 large Eggs
- 80 grams Granulated sugar (for sponge)
- 400 grams Strawberries (fresh or frozen, hulled)
- 80 grams Granulated sugar (for mousse)
- 10 grams Gelatin powder
- 3 tablespoons Cold water
- 300 milliliters Heavy cream (or dairy-free whipping cream for lactose-intolerant)
- 1 teaspoon Vanilla extract
- 100 grams Strawberries (for garnish)
- 5 leaves Mint leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
Step 2
In a medium bowl, whisk together almond flour, cornstarch, and gluten-free baking powder. Set aside.
Step 3
Separate the eggs into yolks and whites. In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar (for sponge) and continue beating until stiff peaks form.
Step 4
Gently fold the egg yolks into the beaten egg whites, being careful not to deflate the mixture.
Step 5
Sift the dry ingredients into the egg mixture in three additions, folding gently after each addition until fully incorporated.
Step 6
Pour the batter into the prepared springform pan and spread it evenly. Bake for 15-20 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Step 7
Let the sponge cool completely in the pan before proceeding.
Step 8
For the mousse, blend the strawberries into a smooth puree. Pass the puree through a fine sieve to remove any seeds.
Step 9
In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Then, heat it gently in the microwave or over a double boiler until fully dissolved.
Step 10
In a medium saucepan, heat the strawberry puree with the granulated sugar (for mousse) over medium heat until the sugar dissolves and the mixture is slightly warm. Stir in the dissolved gelatin and mix well. Let the mixture cool to room temperature.
Step 11
In a large bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the cooled strawberry mixture into the whipped cream until fully combined.
Step 12
Carefully spread the strawberry mousse over the cooled sponge layer in the springform pan, leveling the top with a spatula.
Step 13
Refrigerate the cake for at least 4 hours or overnight to set completely.
Step 14
Once set, release the springform pan and carefully transfer the cake to a serving plate.
Step 15
Garnish the cake with fresh strawberries and mint leaves, if desired. Serve chilled.
Nutrition Facts
| Serving size | (1295.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2733.8 |
| Total Fat 175.8g | 0% |
| Saturated Fat 78.3g | 0% |
| Cholesterol 898.0mg | 0% |
| Sodium 821.1mg | 0% |
| Total Carbohydrate 249.3g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 197.1g | |
| Protein 58.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 589.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1096.1mg | 0% |
Source of Calories