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Strawberry mousse cake

Pretty in pink, there’s two luscious layers and oodles of oooh and ahhh! With a top fruity mousse and brownie biscuit bottom, it's an ideal summertime dessert. - by Chantal Walsh
  • 10 Nov 2016
Strawberry mousse cake
Cook: 310 Minutes - easy - Serves 12 - Vegetarian - nut-free
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Pretty in pink, there’s two luscious layers and oodles of oooh and ahhh! With a top fruity mousse and brownie biscuit bottom, it's an ideal summertime dessert.

Ingredients

cooking spray

10 fresh strawberries, halved

Strawberry mousse

2 x 9 g sachets reduced-sugar strawberry jelly crystals

500 ml (2 cups) boiling water

2 x 250 g punnets fresh strawberries, hulled

2 tbsp water

650 g (2 ½ cups) low-fat vanilla yoghurt

Brownie base

125 g fresh strawberries, hulled, chopped

2 tbsp water

50 g light margarine, melted

50 g egg

1 tsp vanilla extract

120 g (⅔ cup) lightly packed brown sugar

30 g (¼ cup) Dutch cocoa powder, sifted

55 g (⅓ cup) wholemeal self-raising flour

50 g (⅓ cup) plain flour

Method

  1. Preheat oven to 160°C (fan-forced). Spray a 22cm (base measurement) springform tin with cooking spray. Line base and sides with baking paper.
  2. To make strawberry mousse, put jelly crystals in a large heatproof bowl. Add boiling water and stir until crystals completely dissolve. Set aside for 20 minutes, to cool. Put strawberries and water in a small food processor and process until smooth. Stir strawberry puree into jelly mixture. Put yoghurt in a medium bowl and whisk in a little of the jelly mixture until combined. Pour yoghurt mixture into remaining jelly mixture and whisk until smooth. Refrigerate until needed.
  3. Meanwhile, to make brownie base, put strawberry and water in a small food processor. Process until smooth. Transfer to a small bowl. Whisk in margarine, egg and vanilla. Combine sugar, cocoa powder and flours in a large bowl. Add strawberry mixture and stir until well combined. Spoon into prepared tin and smooth the surface. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Set aside in tin for 20 minutes, to cool.
  4. Whisk mousse until smooth. Pour over brownie base and refrigerate for at least 4 hours or until set.
  5. Remove sides of tin. Line a large, flat plate with a piece of baking paper. Put plate, with baking paper, on top of cake. Turn out cake onto plate. Remove base and baking paper. Invert cake onto a serving plate. Top with extra strawberries, if you like. Cut into slices and serve.
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