Enjoy this simple and tasty recipe from the kitchens of Five Roses flour.
Ingredients
Cake:
- 2 eggs
- 1 tsp vanilla 5 ml
- 1-1/4 cups Five Roses All Purpose Flour 300 ml
- 1 cup granulated sugar 250 ml
- 2 tsp baking powder 10 ml
- 1/2 tsp salt 2 ml
- 1/2 cup butter softened, 125 ml
- 1/2 cup milk 125 ml
Mousse:
- 1 pouch gelatin unflavored
- 1/4 cup cold water 50 ml
- 2 egg yolks
- 3/4 cup granulated sugar 175 ml
- 1/2 cup hot milk 125 ml
- 8 squares white chocolate finely chopped
- 1-1/2 cups whipping cream 35%, 375 ml
- 3 cups strawberries fresh, 750 ml
- 1-1/2 cups whipping cream 35%, 375 ml
- 3 cups fresh strawberries 750 ml
Instructions
Cake:
- Preheat oven to 350 F(180 C). Butter a 9-in (23 cm) round spring pan. Beat eggs and vanilla. Set aside. In large bowl mix together flour, sugar, baking powder and salt. Beat butter into flour mixture for 1 min. Beat in eggs; gradually add milk. Beat until fluffy. Scrape batter into prepared pan. Bake for 30 min. Cool in pan.
Mousse:
- In blender place gelatin and water. Let stand for 1 minute. Add egg yolks, sugar and milk; blend well. Transfer to saucepan and cook, stirring, over medium heat for about 5 min. or until thick enough to coat back of spoon. Stir in chocolate until smooth. Cool to room temperature. Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture. Cut berries in half and arrange some in a row, cut side facing out, along side of spring form on top of baked cake. Scatter remaining berries over cake. Spoon mousse on top of berries; spread to cover evenly. Refrigerate for 2 hours or until mousse is set.
Notes
For 'free' recipes call Five Roses at 1-800-561-3455.
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