Ingredients:
The Base:
- 1 standard Vanilla sponge cake (store-bought or homemade), sliced into two layers.
Strawberry Filling:
- 2 cups Fresh strawberries (blended into a puree)
- 1 cup Heavy whipping cream (chilled)
- ½ cup Powdered sugar
- 1 tbsp Gelatin (dissolved in 2 tbsp warm water)
The Mirror Glaze:
- ½ cup Strawberry puree (strained)
- ¼ cup Sugar
- 1 tsp Gelatin
Instructions:
- Prepare the Mousse: Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the strawberry puree and the dissolved gelatin until smooth.
- Assemble the Layers: Place the bottom layer of the sponge cake in a deep mold. Pour half of the strawberry mousse over it. Place the second sponge layer on top, then add the remaining mousse. Smooth the top with a spatula.
- Chill: Place the cake in the freezer for at least 3-4 hours to set firmly.
- Add the Glaze: Heat the strained strawberry puree and sugar in a small pan. Stir in the gelatin. Let it cool to room temperature (it should still be liquid but not hot). Pour it over the chilled cake for that shiny finish.
- Decorate: Top with fresh strawberries and pieces of your favorite chocolate as shown in the picture.
- Serve: Let it sit in the fridge for 30 minutes before slicing to get those clean, perfect layers.
