Perfect Strawberry Rose Entremet Cake
An elegant and refreshing layered strawberry entremet cake featuring a light sponge, smooth strawberry mousse, and a delicate rose-infused strawberry glaze. Perfect for Mother’s Day or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 10 servings
- Category: Dessert
- Cuisine: French-inspired
Ingredients
- All-purpose flour (120g / 1 cup)
- Granulated sugar (100g / ½ cup)
- Large eggs (3, room temperature)
- Unsalted butter (30g / 2 tbsp, melted and cooled)
- Vanilla extract (1 tsp)
- Salt (a pinch)
- Fresh strawberries (300g / about 2 cups, hulled and chopped)
- Granulated sugar (75g / ⅓ cup)
- Gelatin powder (2 tsp, or 1 sheet gelatin soaked)
- Cold water (60ml / ¼ cup for gelatin bloom)
- Heavy cream (240ml / 1 cup, chilled)
- Fresh lemon juice (1 tbsp)
- Strawberry puree (100g / ⅓ cup)
- Granulated sugar (50g / ¼ cup)
- Water (60ml / ¼ cup)
- Gelatin powder (1 tsp, or ½ sheet gelatin soaked)
- Rose water (1 tsp)
- Optional garnishes: fresh strawberry slices, edible rose petals, mint leaves
Instructions
- Preheat oven to 350°F (175°C). In a bowl, whisk eggs and sugar until pale and fluffy (about 5 minutes with an electric mixer). Gently fold in sifted flour and salt using a spatula to keep the batter airy. Stir in melted butter and vanilla extract. Pour batter into a lined 8-inch pan and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
- In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Meanwhile, purée strawberries with sugar and lemon juice until smooth. Warm gelatin mixture gently until dissolved, then stir into strawberry purée. Whip chilled heavy cream to soft peaks. Fold strawberry mixture gently into whipped cream until combined. Chill until slightly thickened but still spreadable (about 30 minutes).
- Slice cooled sponge horizontally if using two layers, or keep as one thick base. Pour or spread half of the mousse over the base in the mold. Place second sponge layer on top and cover with remaining mousse. Smooth surface. Refrigerate at least 2 hours to set mousse.
- Bloom gelatin in cold water for 5 minutes. In a saucepan, combine strawberry puree, sugar, and water; heat gently until sugar dissolves. Remove from heat, stir in gelatin until melted. Add rose water and mix well. Let glaze cool but not set, then pour carefully over chilled mousse surface. Return to fridge for 30 minutes to set glaze.
- Once set, remove cake from mold carefully. Garnish with fresh strawberry slices arranged in a rose pattern and edible rose petals or mint leaves. Slice with a warm, sharp knife for clean cuts.
Notes
Be gentle when folding the mousse to keep it light and airy. Do not skip chilling times to ensure mousse and glaze hold their shape. Warm glaze slightly if too thick, or chill briefly if too thin before pouring. Use a warm knife dipped in hot water for clean cake slices. Gelatin blooming is crucial for mousse texture. Frozen strawberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 280
- Fat: 15
- Carbohydrates: 30
- Protein: 4
Keywords: strawberry cake, entremet, mousse cake, rose glaze, Mother's Day dessert, layered cake, elegant dessert