With spring just around the corner and Mother’s Day on the horizon, I’m toasting both occasions with one of the most popular and plentiful summer fruits – Strawberries. I’ve mashed up three elements from three different recipes in The Everyday Baker to make up the gorg, little number you see here. The elements and their respective page numbers are below along with a few extra tips. If you don’t have the book, you still have time to run to your local bookstore or order from Amazon HERE.
You’ll notice a new element in the sidebar to the right – a calendar with a list of my future travel/class schedule. I’ll be in northern NJ in two weeks; San Fransisco in early June and Milwaukee in mid-June with other cities and classes coming for summer and fall so please check back frequently. Click on the links to sign up – I’m looking forward to seeing you!
In other celebratory news, The Everyday Baker is a 2016 James Beard Foundation nominee and an IACP award winner! I’m honored and beyond proud of both of these achievements and I am so grateful to my publisher – The Taunton Press – and my editor – Carolyn Mandarano – for this opportunity. I’m also pretty pumped that the book is back at the printer for another round and this time it will have two shiny new seals gracing the cover. Here’s a sneak peak at her new look & for those of you that already have and love the book, I would appreciate it if you could leave a review on the Amazon site. It doesn’t have to be long and you can post anonymously – every review really helps. Thanks in advance!
For Your Reference: Here are The Everyday Baker page numbers for the recipes and essential techniques you’ll be using to make Double Strawberry Mousse Cake. Take a look in the book before you start baking.
- Cake layer from the Black & White Mousse Cake, p. 246 (I added 1 tsp.poppy seeds + 1 tsp. finely grated lemon zest to the butter/sugar mixture.
- Double Strawberry Sauce, p. 485.
- Strawberry Mousse, p.405.
- For more about preparing cake pans, see p. 232
- For more about ingredients and equipment, see p. 5 thru 28.
- For more about measuring and mixing dry ingredients, see p. 32 and p. 570.
- For more about scraping the bowl and beater, see p. 289.
- For more about folding, see p. 270.
- For more about unmolding and inverting a cake, see p. 278.
- For more about cutting cake layers, see p. 246.
Notes from my kitchen:
- The cake layer can be baked, cooled completely, covered, and stowed at room temperature for up to 1 day before making the mouse and assembling the cake.
- The sauce can be made, covered and refrigerated for up to 2 days before assembling the mousse cake.
- The assembled cake can be covered with a large inverted bowl (so as not to mar the surface) and refrigerated for up to 2 days before unmolding and serving.
- Assemble as directed in Black & White Mousse Cake, spreading 2-3 Tbls. sauce over each layer before topping with the Mousse. Refrigerate at least 8 hours and serve the remaining sauce on the side.
