Gluten-Free Strawberry Mousse Cake
Indulge in the luscious delight of the Gluten-Free Strawberry Mousse Cake, a perfect fusion of airy almond flour sponge and creamy strawberry mousse. This elegant dessert caters to gluten-free diets while remaining irresistibly light and flavorful. Fresh strawberries are blended into a velvety mousse infused with vanilla and stabilized with gelatin, creating the perfect marriage of sweetness and tang. Topped with vibrant strawberry slices and optional mint leaves, this no-compromise treat is ideal for special occasions or simply satisfying your sweet tooth. With easy-to-follow steps and a refreshing finish, this beautiful layered cake will become a show-stopping favorite in your gluten-free repertoire! Keywords: gluten-free strawberry mousse cake, almond flour sponge, creamy strawberry mousse, gluten-free dessert recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Almond flour
- 20 grams Cornstarch
- 1 teaspoon Gluten-free baking powder
- 3 large Eggs
- 80 grams Granulated sugar (for sponge)
- 400 grams Strawberries (fresh or frozen, hulled)
- 80 grams Granulated sugar (for mousse)
- 10 grams Gelatin powder
- 3 tablespoons Cold water
- 300 milliliters Heavy cream (or dairy-free whipping cream for lactose-intolerant)
- 1 teaspoon Vanilla extract
- 100 grams Strawberries (for garnish)
- 5 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line the bottom of a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together almond flour, cornstarch, and gluten-free baking powder. Set aside.
Separate the eggs into yolks and whites. In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar (for sponge) and continue beating until stiff peaks form.
Gently fold the egg yolks into the beaten egg whites, being careful not to deflate the mixture.
Sift the dry ingredients into the egg mixture in three additions, folding gently after each addition until fully incorporated.
Pour the batter into the prepared springform pan and spread it evenly. Bake for 15-20 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Let the sponge cool completely in the pan before proceeding.
For the mousse, blend the strawberries into a smooth puree. Pass the puree through a fine sieve to remove any seeds.
In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes. Then, heat it gently in the microwave or over a double boiler until fully dissolved.
In a medium saucepan, heat the strawberry puree with the granulated sugar (for mousse) over medium heat until the sugar dissolves and the mixture is slightly warm. Stir in the dissolved gelatin and mix well. Let the mixture cool to room temperature.
In a large bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold the cooled strawberry mixture into the whipped cream until fully combined.
Carefully spread the strawberry mousse over the cooled sponge layer in the springform pan, leveling the top with a spatula.
Refrigerate the cake for at least 4 hours or overnight to set completely.
Once set, release the springform pan and carefully transfer the cake to a serving plate.
Garnish the cake with fresh strawberries and mint leaves, if desired. Serve chilled.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 197.1 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 589 mg | 45% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
