A traditional french dessert made with fresh strawberries, mousse cream and genoise sponge, a perfectly light summer dessert that you will enjoy time and time again.
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Ingredients
Instructions
1. Pre-heat the oven to 180 C, 160 C fan, Gas mark 4. Grease two 20cm (8inch ) Tin.
2. Melt the butter, set aside, in a clean mixing bowl add the eggs, icing sugar and whisk until pale.
3. Sift the flour in a separate bowl, fold into the egg mixture until combined (Or a very quick whisk) then fold in the butter until combined too.
4. Pour evenly between the two tins and bake in the oven for 20 minutes or until golden or you can press with your fingertip it will spring back. Place on a cooling rack in the tin for a few minutes then take out of the tin, leave to cool completely.
5. Place the milk in a saucepan over a medium heat to a gentle simmer.
6. In a clean bowl combine the eggs, sugar and cornflour, mix in well with a whisk. Once the milk is simmering add a little bit of the milk at a time to the egg mixture and whisk in, repeat until all the milk has been whisked in.
7. Add the mixture back into the saucepan and heat on a medium heat until it thickens.
8. Take away from the heat, whisk in a stand mixer until cooled, add in the chopped butter, whisk until fully combined and aerated. Place in a bowl, cover with clingfilm so its touching the top of the mousse. Place in the fridge to set firmer.
9. To make the strawberry syrup add the strawberries, sugar and water to a saucepan, simmer on a medium heat, strain the fruit, set aside until cooled.
10. To assemble the cake, line a baking tin the same size as the sponge on the base and sides. Place the first half of the sponge cooked side down, then brush some of the syrup over the top, take some of the strawberries and slice in half and use them to line the side of the tin all the way around the tin, sliced side touching the sides. Place the mousseline cream in a piping bag and pipe in between the strawberries, and the base of the sponge. Make sure there is no air pockets in between. Add the strawberries left over from the syrup on top of the sponge then cover with more mousse line then add the 2nd sponge cooked side up, push down into the mousseline cream. Set in the fridge for an hour.
11. Take out of the tin and place on a serving board, cover the top with icing sugar and strawberries to decorate.
Best eaten within 2 days of making, keep in the fridge.
