Rustic Strawberry Mousseline Cake


Photography by Gregor Reid, As seen in the Westender Magazine

The weather is looking up and so are the strawberries! Let the first fruit of spring take center stage in this divine dish of creamy mousseline and soft, delicate white cake. There is no better combination as the days start to get longer- more time for dessert I say! Most importantly, if your decorating skills aren’t really up to par or you just simply don’t have the time- this cake will be your lifesaver…rustic is the word! P.S. as always, boxed cake is allowed as long as we keep it a secret.




  • 400g strawberries

For the cake:

  • 120g plain flour
  • 30g corn flour
  • 120mL whole milk
  • 3 egg whites
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 90g unsalted butter, softened

for the mousseline:

  • 480mL whole milk
  • 4 egg yolks
  • 80g caster sugar
  • 55g corn flour
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 90g unsalted butter, softened


To prepare:

  1. For the mousseline, heat whole milk over medium heat. In a separate bowl whisk together the egg yolks and sugar. Add the corn flour.
  2. Pour ½ the hot milk into the egg mixture, whisk thoroughly. Pour all back into the milk over medium heat. Whisk until thick, about 5 minutes.
  3. Whisk in vanilla, salt, and butter until thoroughly combined and remove from heat. Let cool.
  4. Meanwhile prepare the cake. Preheat the oven to 170 C. Grease and flour a 20cm by 20cm pan.
  5. In a small bowl mix the milk, egg whites, and extracts.
  6. In a large mixing bowl (electric mixer) whisk together the flours, sugar, baking powder and salt. Add butter until crumbly
  7. Add the milk to the flour mixture in thirds until thoroughly combined. Pour into the prepared baking dish and bake for 20 minutes until done. Turn out onto wire rack

To assemble, either in one large dish or individual ramekins or glassware layer the cake, mousseline, and strawberries. Decorate away

No Comments

Post a Comment