Strawberry Rhubarb Mousse Cakes
These cakes are set in cylindrical silicon forms. They will then be frozen (so they can be removed from their form) and thawed out when ready to eat.
Serves: 8 cakes
  • For the cake:
  • 28g sugar
  • 100g eggs (2 eggs)
  • 25g flour
  • 15g corn starch
  • 1.2g baking powder
  • For the strawberry rhubarb mousse:
  • 2 stalks rhubarb, peeled and chopped
  • 300 g strawberries, cleaned and chopped
  • 100 g egg whites
  • 100 g sugar
  • 200 g cream
  • 12 g gelatin (7 sheets), 30 g cold water
  • For the jelly:
  • 100 g strawberry rhubarb puree
  • 40 g sugar
  • 3.5 g gelatin, 10 g cold water
  1. For the cake: Preheat the oven to 180 Celsius or 350 Fahrenheit and prepare a baking sheet lined with baking paper.
  2. Start by sifting the flour, corn starch and baking powder together in a small bowl.
  3. In a metal or glass bowl, place the eggs and sugar over a water bath on the stove and begin beating with a hand mixer.
  4. **If you do not have a hand mixer your can heat the eggs and sugar over the water bath with a whisk and then transfer to your stand mixer.
  5. Once the eggs and sugar are warm, remove from heat and continue to beat until they become stable. The color will become much lighter and the volume will double.
  6. Fold in the sifted flour, corn starch and baking powder.
  7. Pour on top of the baking paper and spread evenly.
  8. Bake for about 8-10 minutes.
  9. Once cooled, cut out into circles just smaller than the silicon form being used.
  10. Place into the bottom of the silicon forms.
  11. For the strawberry rhubarb mousse: Begin with the strawberry rhubarb puree.
  12. Placed the rhubarb and strawberries in a pot and bring to a boil.
  13. With an immersion blender, puree the mixture until smooth.
  14. Measure out 300 g in one bowl, and 100 g in another. The 300 g is for the mousse and the 100 g is for the jelly.
  15. Bloom the gelatin in the cold water for about 5 minutes. Once bloomed, melt the gelatin in the 300 g of puree. Place in an ice water bath to bring to room temperature.
  16. Whip the cream. Set aside.
  17. Whip the egg whites with the sugar until stiff.
  18. Once the puree/ gelatin mixture has cooled to at least room temperature, fold in the whipped cream, and finally, the whipped egg whites.
  19. Pipe the mousse into the silicon forms. With a palette, scrape the extra mousse off the top of the forms so that the edges are clean.
  20. Place in the freezer.
  21. For the jelly: Bloom the gelatin in the cold water.
  22. Melt in the 100 g of strawberry rhubarb puree.
  23. When ready to be used, the jelly should just be warm enough to be liquid, but not too hot.
  24. Once the mousse cakes have frozen, pour the jelly on top and with a palette, carefully spread the jelly over top the cakes.
  25. Place back in the freezer for a few minutes.
  26. Once ready to be removed, carefully unmold the cakes. Decorate as desired!
Recipe by Baking My Way Through Germany at