{"id":16684,"date":"2016-04-25T17:57:09","date_gmt":"2016-04-25T17:57:09","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/rose-strawberry-mousse-cake-with-marzipan\/"},"modified":"2021-08-05T22:28:36","modified_gmt":"2021-08-06T04:28:36","slug":"rose-strawberry-mousse-cake-with-marzipan","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/rose-strawberry-mousse-cake-with-marzipan\/","title":{"rendered":"Rose & Strawberry Mousse Cake with Marzipan"},"content":{"rendered":"

Strawberries and Cream – this combination always takes me back to my childhood and to my mum’s staple cake during spring and summer. A German Biskuit Sponge with fresh strawberries and whipped cream – served in the garden of course. You might not now that but\u00a0Germans generally lose their shit when the sun comes out and as soon as the snow has melted we bring out garden furniture out. We might have our Kaffee and Kuchen \u00a0in boots and coat with an additional blanket close by but you won’t see us eating inside when there’s some sort of sunshine going on outdoors.<\/p>\n

Her strawberry cake has marked the beginning of the Outdoor eating season ever since I remember and I still get sudden cravings for strawberries and cream each year when the days start to get warmer and when I was asked to make a festive cake for my Canadian grandpa’s birthday I knew exactly what to make. A light and creamy layered Strawberry Mousse Cake.<\/p>\n

This cake is just loaded with strawberry flavour! A German Almond Biskuit Sponge covered with strawberry jam, fresh strawberries and a rose scented strawberry mousse. I love the addition of rosewater to anything strawberry like my Strawberry Rose Ice Cream<\/a>. I find that its floral delicate flavour\u00a0pairs just beautifully with the fruity sweetness of the strawberries. The amount added can be adjusted to taste and when added carefully should not overpower the strawberries at all.<\/p>\n

To take turn this cake into a real showstopper, we cover the sides of the cake with rolled out marzipan. I coloured the leftover marzipan with some food colouring and cut out hearts and leaves to decorate the sides.<\/p>\n

This elegant Rose & Strawberry Mousse Cake is ideal for Mother’s Day, Easter or any other Springtime celebration.<\/p>\n

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We start by making the almond sponge. I added some almond extract to enhance the flavour. Let it cool, cut it into 3 layers and soak with a rum and orange juice mix before you spread the jam on top. You can leave the rum out if you don’t want to add any alcohol.<\/p>\n

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Cut your strawberries in half and put them on the sponge with the cut side down.<\/p>\n

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Put an adjustable ring around the cake and cover with a third of your mousse. I’m not a big fan of fake flavors so we use only fresh strawberries to flavour this delicate mousse. This results\u00a0in tiny little fruit pieces here and there. Feel free to strain your strawberry puree before adding it to the whipped cream. I quite like the little fruit pieces in my mousse but that’s a personal preference.<\/p>\n

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Repeat with the second sponge. Soak, spread jam, add berries and mousse. The last sponge only needs to be soaked. and covered with mousse. No strawberries, no jam. \u00a0Save the last bit of mousse for covering the sides later and refrigerate the cake for 2 to 3 hours.<\/p>\n

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Roll out the marzipan and put it around your cake.<\/p>\n

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Use leftover marzipan for decoration by colouring it and cutting out little hearts and shaping leaves and stalks. Easy. Whip about 100 ml of cream with a tablespoon on powdered sugar and decorate the cake with cream tuffs and fresh strawberries.<\/p>\n

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Believe me, this strawberry mousse cake will go down a treat with everyone. Have\u00a0a printout version ready to hand out to your guests!
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