A slightly different take on the classic French Fraisier cake – made with almond meringue layers and a silky strawberry mousse. This delicate, summery almond cake with strawberry mousse is simply irresistible :). You can also swap the strawberries for raspberries – it will be just as delicious.
Ingredients for the almond meringue layers:
- 5 egg whites (from large eggs)
- a pinch of salt
- 200 g caster sugar
- 180 g ground almonds
- 45 g plain flour
All ingredients should be at room temperature. Line two 23 cm round tins with baking parchment.
Whisk the egg whites until foamy, add the salt, then continue whisking until soft peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until you achieve a thick, glossy meringue. Fold in the ground almonds and sifted flour gently with a spatula.
Divide the mixture between the two tins and level the surface. Bake at 180°C for about 20 minutes, until lightly golden. Remove and leave to cool.
Ingredients for the strawberry mousse:
- 450 g strawberries (fresh or frozen)
- 1 tablespoon lemon juice
- 70 g sugar
- 4 teaspoons (12 g) powdered gelatine
- 45 ml cold water
- 400 ml double cream, chilled
Sprinkle the gelatine over the cold water and leave to bloom for 10 minutes.
Place the strawberries, lemon juice and sugar in a saucepan. Heat until the sugar dissolves and the mixture comes to the boil, then remove from the heat and blend until smooth.
Add the bloomed gelatine to the hot purée and stir until dissolved. Leave to cool to room temperature. Whip the chilled cream until soft peaks form, then gently fold in the strawberry purée.
Additionally:
- 200 g strawberries
- meringues, crushed (for topping)
- icing sugar, for dusting
Assembly:
Place one of the almond meringue layers in a springform tin. If needed, line the sides with baking parchment or acetate (especially if the tin may react with fruit). Arrange halved strawberries around the edge, cut side facing the tin, for a decorative effect. Fill the centre with the strawberry mousse and smooth the top. Chill in the fridge until the mousse begins to set, then place the second layer on top and press lightly. Refrigerate for several hours, preferably overnight.
Before serving, decorate with fresh strawberries, crushed meringues and a dusting of icing sugar.
Enjoy!
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