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Soak the gelatine in cold water or rum.
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Wash and trim strawberries and take away some nice ones for decoration. Puree 750 g berries with 125 g of sugar until smooth. Strain and stir in the rosewater. Dissolve the gelatine over low heat and mix with 3 tbsp of puree, then stir into the rest of the puree. Put the puree into the fridge for about 20 minutes.
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Whip 250 g of cream with the vanilla extract. When the puree has started to set slightly fold the cream into the puree and put into the fridge until firm enough to spread.
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Soak the first sponge with the rum orange juice mixture, spread with 2 to 3 tbsp of jam and cover with fresh strawberries as shown in the picture above. Put a metal cake ring around the cake and cover the strawberries with a third of your mousse. Repeat with the second sponge. The third sponge only needs to be soaked and covered with mousse. Make sure to save some mousse for the sides o the cake. Put the cake in the fridge for 2 to 3 hours.
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Knead the marzipan with a bit of rum or rosewater and the 60 g of powdered sugar and shape into a 75 cm long roll. Roll it until 9 to 10 cm broad. You might want to measure out how high your cake is to make sure the marzipan will cover the whole sides. Using a ruler cut into a long long broad strip.
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Take the cake out of the fridge, spread leftover mousse on the sides and put the marzipan around your cake. Whip the remaining 200 g of cream with 2 tbsp of powdered sugar and decorate the cake surface with little cream tuffs and your whole strawberries.