How to make Strawberry Mousse Cake - Strawberry Charlotte 🍓🎂 | A Tiny Whisk

When the season give you strawberries, make Strawberry Charlotte 👌 #strawberry #charlotte #biscuit #spongecake #kirsch #kirschwasser #summer #dessert #sweet Tiktok : https://vm.tiktok.com/ZMdFXLm71/ 🍳 Baking equipment: A 20x7 cm springform pan A 35x18x2 cm baking sheet, lined with parchment paper 🌡 Baking temperature (for the Biscuit): 190 Celsius ⏲ Baking time (for the Biscuit): 20 – 25 minutes 🧊 Refrigeration time: at least 6 hours -- INGREDIENTS -- 🍪 Biscuit sponge cake : 4 large eggs (200gr) 100gr sugar 60gr all-purpose flour 25gr cornstarch 1 tsp lemon juice (for the egg whites) 🥫 Strawberry puree : 750gr frozen strawberries, thawed 60gr orange juice 140gr sugar 🍦 Strawberry mousse : 600gr prepared strawberry puree 480gr heavy cream 14gr gelatin (1 tbs + ¾ tsp) Optional: 1 tbs kirschwasser 🍧 Strawberry punch : 100gr prepared strawberry puree 1 tbs kirschwasser or 1 tbs water + 1 tbs sugar 🥣 Strawberry jelly : 200gr – 230gr prepared strawberry puree 3gr gelatin (1 tsp) Optional: 1 tbs sugar 🍓 Fresh strawberries: 500gr (or just enough to line around the cake pan) -- NOTE -- The amount of strawberry mousse and biscuit sponge cake is actually quite enough for two cakes, but there will be too little strawberry puree left to make the jelly layer for the second cake. If you want both of your cakes have the same thick layer of jelly, increase the amount of strawberry puree by using : 1kg frozen strawberry 80gr orange juice 185gr sugar. Chapter: 0:00 : Intro 0:26 : Biscuit 7:57 : Strawberry puree 8:28 : Strawberry punch 11:54 : Strawberry mousse 15:12 : Strawberry jelly 16:51 : Outtro