Gluten Free White Chocolate and Strawberry Mousse Cake
An indulgent treat for a decadent morning or afternoon tea. The richness of the cake is offset by the lightness of the strawberry mousse.
- 150g butter or margarine
- 150g white chocolate
- 1 cup milk
- 1 tsp vanilla essence
- 2 eggs
- 1 cup caster sugar
- 300g gluten free self raising flour
- 35g tapioca flour
- 1/2 tsp xanthan or guar gum
- strawberry flavoured butter icing
- 1 packet (85g) strawberry jelly crystals
- 1 punnet (250g) strawberries
- 300ml whipping cream
- 250g mascarpone cheese
- 7g gelatine
- 1/4 cup boiling water
- 1/4 cup icing sugar
- Preheat the oven to 175C
- Line a 20cm cake tin with baking paper
- Chop the chocolate roughly and add to a saucepan with the milk and butter
- Heat gently until the chocolate and butter has melted
- Leave to cool. Make sure this is cooled before adding to the rest of the ingredients or you will cook the eggs
- Combine the dry ingredients in a bowl
- Add the milk and chocolate mixture, vanilla and eggs, and mix well
- Pour the batter into the cake tin, cover loosely with foil and bake for between an hour and an hour and a half. A skewer inserted into the middle should come out clean.
- Remove from the oven and leave in the tin for about 10 minutes before removing and cooling on a wire rack
While the cake is baking prepare your mousse and jelly
- Line a 20cm cake tin with cling film so that it comes right up the side of the tin. This works best if you use a springform cake tin.
- Dissolve the jelly crystals in 300ml of boiling water, pour into the plastic lined cake tin and put in the fridge to set
- Hull and rinse the strawberries and blitz in a blender until almost pureed
- Whip the cream until firm, then gently mix in the strawberries, icing sugar and mascarpone cheese. If you prefer it sweeter, add more sugar but be careful – the cake is quite sweet so don’t over-sweeten the mousse.
- Dissolve the gelatine in the boiling water and fold quickly through the mousse
- Put in the fridge to set
Assemble the cake
- Make sure the cake is completely cold, and the mousse and jelly has set
- Put the cake on a flat surface and cut it down to about 3cm in height. Keep the rest of the cake to make cake popsicles or to smother with strawberry jam as an extra treat.
- Cover the top of the cake with the mousse
- Carefully remove the springform cake tin from the base. Loosen the jelly from the plastic at the sides. Line up the base of the cake tin with the edge of your cake and flip it over to drop the jelly onto the top of the mousse. Carefully lift the base and plastic away from the jelly.
- Use a spatula to ice the bottom half of the cake with strawberry flavoured butter icing
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