Welcome to How To Cook That I am Ann Reardon today we are making a layered cake with lemon
curd gel, strawberry mousse topped with strawberries and toasted italian meringue.
This is such a delicious cake.
Firstly you are going to need to make two 8" round sponge cakes.
Then once they're cooled level off the tops and cut each one into two layers.
And the recipe for that sponge cake and video is on the website.
Now let's make the lemon gel and the strawberry mousse.
You will need eggs, powdered sugar, butter, cornflour, gelatin measured out into two bowls
and fresh lemon juice.
You can find all of those recipe quantities and the recipe and video for the sponge cake
on the website how to cook that.net And I will link to that in the description below
this video.
Mix the gelatin with some lemon juice that is at room temperature.
You don't need to heat it up.
Stir it through well and then we will just leave those so the gelatin will absorb that
moisture and soften up.
Place the rest of the juice, into a saucepan, then add the butter,
powdered sugar, eggs
and the cornflour.
Whisk it all together and then continue to whisk that over the heat.
First thing that will happen is the butter will melt but it will still be a liquid watery
consistency like this.
Keep stirring it over the heat and it will thicken up.
It is important that you stir it the whole time so you don't get any lumps.
And it will start to thicken up.
Once it starts to bubble keep stirring it for about 30 seconds more just to make sure
all the eggs are cooked and the cornflour is cooked as well.
Split that evenly between two bowls.
Then add the smaller lump of gelatin into one bowl and stir stir stir and stir some
more until all the gelatin is melted.
Then set that to one side.
Take two punnetts of strawberries and wash an hull them, take the green bit off.
You'll remember a few weeks ago I showed you how to make your own poppin cookin kit.
And I asked you which youtuber did you want me to send a kit to.
We read through all of your requests and mailed it off overseas to all the way to LA toStrawburry17.
If you haven't met Strawburry17 before she does videos ranging from cosplay to gameplay
and even poppin cookin videos.
I'll link you to the video of her making the mini cake kit at the end of this one and in
the description below so make sure you check that out too.
Add the larger lump of gelatin to the second bowl of lemon curd.
Stir it through until the gelatin melts just like we did before.
Now pour that into a blender and add the strawberries on top.
Turn it on and blend blend blend blend until it is smooth and nice and strawberry pink.
In a clean bowl pour in your cream and whip with electric mixers.
Now I get a lot of questions about what cream to use - it is called so many different names
all around the world so I've made a page on the website to explain which cream you should
pick for this recipe and I'll link to that below as well.
Once you can see the pattern of the beaters in the cream that is good.
Pour in the cooled strawberry mixture and fold it through.
It is important that his mixture is at room temperature,it shouldn't feel hot or cold.
Otherwise if it is hot it will melt the cream.
Line an 8" round container with non-stick baking paper at the base and around the edges,
allowing it to come up higher than the edges of the container.
Add your first layer of sponge cake to the bottom then pour on half a cup of lemon curd
gel.
Use a spoon to spread it to the edges.
Then add two cups of strawberry mousse.
Then the next layer of sponge.
And repeat those layers adding lemon curd gel followed by strawberry mousse all the
way up to the top then add a thin layer of strawberry mousse on the very top to stop
that cake drying out.
Tap it on the bench to level it off then place it in the fridge to set for at least 3 hours,
you can leave it overnight if you want.
Scrape the last bit of strawberry mousse out of the bowl onto a silpat and spread it super
thin like paper.
Place it in a slow oven for 40 minutes and it will dehydrate and go crisp like this.
Place it in a sealed container because it will soften in the air.
Then we need to make our topping place the sugar and water into a saucepan and stir until
the sugar is dissolved.
Wash down the sides of your pan with some water on a pastry brush to get any sugar crystals
because otherwise they will make your sugar syrup crystalize out and go crunchy which
is not what we want.
Then add a candy thermometer and continue to heat that unstirred.
Turn your beaters on to whip the egg whites while the sugar syrup is heating and once
your sugar syrup reaches 238 degrees F or 114C
Pour it into the egg whites, with the beaters still running.
Continue to beat it until the sides of the bowl feel cooled down.
And this might take about 5 or 6 minutes.
Now once your mousse is set, fold the top of the paper down and turn the whole thing
upside down.
Lift up the plastic container to slide it off and then
peel the paper off the base.
Add your plate to the bottom of the dessert and flip it back over the right way up.
Now carefully unwrap it and peel the baking paper off the sides.
Now to decorate it spread some italian meringue on top and pile on the strawberries.
Add more italian meringue and toast it using a brulee torch.
Add more strawberries and pistachio nuts to the top and then pieces of the dehydrated
mousse that we made before.
Slice generous portions and enjoy the moist fresh strawberry lemony flavours.
Share the video with a friend you'd like to bake with, or as a hint for someone to make
it for you.
Subscribe to How To Cook That for more crazy sweet creations click here to see the rest
of my videos and here to check out strawburry17 making my mini cake kit and subscribe to her
channel too.
Have a great week and I'll see you Friday.
[music: the boat song by youtube.com/setsailtv used with permission]