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Rose & Strawberry Mousse Cake

This elegant Rose & Strawberry Mousse Cake is ideal for Mother’s Day, Easter or any other Springtime celebration.

Course Dessert
Cuisine European, German
Prep Time 45 minutes
Cook Time 35 minutes
Resting time 1 hour
Total Time 1 hour 20 minutes
Servings 12 people
Calories 250 kcal
Author Kiki Johnson


  • 4 eggs
  • 225 g sugar
  • 1/2 tsp almond extract
  • 1 pinch of salt
  • 75 g flour
  • 50 g cornstarch
  • 75 g ground roasted almonds
  • 2 tsp baking powder

for mousse and filling

  • 10 leaves or 3 tbsp powdered gelatine
  • 1,6 kg strawberries
  • 450 g whipping cream
  • 1 tsp rose water
  • 1 tsp vanilla extract
  • 8 to 9 tbsp strawberry jam

for soaking

  • 3 tbsp rum and 4 tbsp orange juice
  • for decoration
  • 300 g marzipan
  • 60 g powdered sugar plus 2 tbsp for whipping cream


  1. Roast and grind the almonds to a fine powder. Separate eggs and whisk the whites with salt and 4 tbsp of water until foamy and keep on whisking adding the sugar slowly. Whisk until stiff peaks form and beat in the almond extract and egg yolks. Mix the flour, starch and baking powder, sift over the egg mix and carefully fold into the mix using a spatula. Add the ground almonds and carefully fold them into the dough. Pour into your prepared 26 cm springform pan and bake at 175 Celsius for 35 minutes. Let cool completely and cut into 3 equal layers.

Make the mousse

  1. Soak the gelatine in cold water or rum.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.