Strawberry Mousse Cake Preheat the Oven to 325°F

New photo:

Strawberry Mousse Cake Preheat the oven to 325°F. Grease a Charlotte Cake Pan. For the cake: In a large mixing bowl beat the eggs and sugar until light Rich and tender sponge cake baked in a Charlotte Cake Pan cradles and lemon-yellow colored, about 3 minutes. Beat in the olive oil and sunny fresh strawberries and light strawberry mousse, for an easy, almond extract. elegant springtime dessert. In a separate bowl whisk together the flours, dry milk, salt, and baking CAKE powder. Add to the egg mixture alternately with the water, starting 3 large eggs and ending with the dry ingredients. Stir until smooth. ¾ cup (149g) sugar Pour the batter into the prepared pan and bake for 45 to 50 minutes, ¼ cup (50g) olive oil until the center is firm when lightly touched and the edges just begin ¼ teaspoon Almond Extract to pull away from the pan. ½ cup (48g) Almond Flour Remove from the oven and cool completely upside down on a rack. 1 cup (120g) King Arthur Unbleached All-Purpose Flour Before turning out onto a serving plate, free the edges with a flexible 2 tablespoons (14g) Baker’s Special Dry Milk thin spatula. ½ teaspoon salt ¾ teaspoon baking powder For the filling: In a medium bowl mix together the sour cream, ½ cup (113g) water ¼ cup (28g) of the confectioners’ sugar, vanilla, and melted strawberry chips. In a small bowl whisk together the remaining FILLING confectioners’ sugar and Instant ClearJel. Beat the heavy cream until ¼ cup (58g) sour cream, at room temperature medium peaks form. Add the confectioners’ sugar/ClearJel mixture ½ cup (57g) confectioners’ sugar, divided and beat just until incorporated; the cream will stiffen. Set aside ½ teaspoon Pure Vanilla Extract ½ cup of the whipped cream for garnishing the top, then fold the ½ cup (74g) Strawberry Flavored Yogurt Chips, melted rest into the strawberry mixture. ½ teaspoon Instant Clearjel ¾ cup (170g) heavy cream To assemble: Spread the strawberry preserves inside the well ½ cup (170g) strawberry preserves of the finished cake in an even layer, then spread the filling 1 pint (½ pound) fresh whole strawberries over the preserves. Garnish with the reserved whipped cream and more berries. Yield: one 8" cake. 211297