Strawberry Mousse Cake

Today we have a strawberry mousse cake! For the mousse and jelly, feel free to add more/less sugar to taste. Music: Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... → Subscribe for more videos!    / @thesugarhideout   → Follow me on Instagram:   / thesugarhideout   email: [email protected] Camera: Canon 80D Lens: Sigma Art 35mm f/1.4 Microphone: Deity D3 Pro Softbox: Godox Octa 47" with Grid Light: Godox SL150W II LED Tripod: Geekoto 191cm Aluminum Alloy Tripod Reflector: Neewer Portable 5 in 1 (120cm x 180cm) Software: Premiere Pro CS6 ---- Yield: 6-6.25" cake ▶Ingredients: Genoise Sponge Cake pan: 8” Ring: 6.25” 4 large eggs 80g (1/3 cup + 1 tbsp.) sugar 28g (2 tbsp.) butter 15g (1 tbsp.) milk 85g (1/3 cup) all purpose flour 15g (2 tbsp.) cornstarch 15g (1 tbsp.) vanilla extract Bake 325F 25-30 minutes, or until toothpick comes out clean. 1st cake layer: 6.5” (16.5cm) - slightly bigger than adjustable cake ring for a tighter seal 2nd cake layer: 5-5.5” (12.7-14.0 cm) Simple Syrup 25g (2 tbsp.) sugar 30g (2 tbsp.) water Strawberry Puree 390g strawberries, chopped Strawberry Mousse 10-12 whole strawberries 270g (1 cup + 2 tbsp.) strawberry puree 60g (1/4 cup) cold water 10g (1 tbsp. + 1/2 tsp.) gelatin 10g (2 tsp.) lemon juice 270g (1 cup + 2 tbsp.) whipping cream 80g (2/3 cup) icing sugar 5g (1 tsp.) vanilla Strawberry jelly 20g (1-1/3 tbsp.) cold water 3g (1 tsp.) gelatin 120g (1/2 cup) strawberry puree 15g (2 tbsp.) icing sugar 5g (1 tsp.) lemon juice 15g (1 tbsp.) whipping cream Garnish fresh strawberries whipped cream lemon balm or mint leaves edible gold