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This strawberry and pistachio mousse cake is so fresh and delicious! Strawberry and pistachio is a truly winning combination! This cake consists of a white chocolate pistachio disc, a super soft and moist gluten-free pistachio Mazarin cake, and a fresh strawberry mousse.
Every layer of this strawberry and pistachio mousse cake is so amazing and all the flavors truly compliment each other so well. To make it even more of a fun showstopper, it’s finished off with a beautiful multi-colored mirror glaze. It’s so fun to play around with this multi-colored glaze, and I promise you it’s easier than you think to make! All you need is a blow dryer with a cold setting. All the instructions are in the recipe.
For more mousse cake recipes, try Chocolate Coffee and Caramel Tart, Brownie and Nutella Mousse Cake and Chocolate and Caramel Mousse Cake.
STEP-BY-STEP INSTRUCTIONS - PISTACHIO MAZARIN CAKE
For the full recipe, see recipe further below.
Preheat the oven on 180ºC conventional oven.
Prepare a 16cm silicone mold or cake tin with parchment paper in the bottom.
Sieve together the blended pistachio flour, baking powder, salt and mix it together and set it aside.
Roughly grate the marzipan and add it into a bowl with the butter and granulated sugar. With a hand mixer or stand mixer, mix the ingredients together for 1-2 min, at medium speed. Until nice and fluffy.
Add the egg and mix it in at low speed until combined.
Add the flour and mix as well on low speed until combined.
Continue on low speed and lastly add the milk and mix it in until just combined.
Pour the batter into your silicone mold or prepared cake tin and bake for 10-15 min. Are you baking in a metal tin, check a few minutes earlier as it can bake faster.
Let it cool down on a cooling rack. Once it has cooled down to touch, take it out of the silicone mold and let it completely cool down on a cooling rack.
STEP-BY-STEP INSTRUCTIONS - PISTACHIO WHITE CHOCOLATE DISC
Blend the pistachios to a sand-like texture. Temper the white chocolate and stir in the pistachio.
Pour it into a 16 cm silicone mold and even it out.
Let it almost set. Then place the pistachio cake on top and place it in the freezer to set for 1 hour.
STEP-BY-STEP INSTRUCTIONS - STRAWBERRY MOUSSE
Bloom the gelatin sheets in cold water.
In a small pot add the strawberries, sugar, vanilla bean paste, and lemon juice and let it cook to a slight boil over medium heat. Once it starts to slightly boil, take it down to a low heat and let it simmer under a lid for 8 min. Then take it off the heat and sieve the purée from the skin and kernels over a bowl.
Squeeze the excess water off the gelatin and stir the gelatin quickly into the strawberry purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
When the strawberry purée has reached the right temperature, add it to the greek yogurt in 3 parts and fold it together with a rubber spatula until smooth.
Whip the heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the greek yogurt and strawberry mixture until smooth and combined. Take your 18 cm eclipse silicone mold and place a cake collar around the edge of the mold as this cake will be taller than the mold is. Place a small board under the silicone mold to make it easier to move the mousse into the freezer. Pour the mousse into the mold and give it a few tabs on the counter to remove any hidden air bubbles.
Take the cake out of the freezer and place the cake upside down, with the cake facing down into mousse, and place it in the center of the strawberry mousse.
Gently lift the mousse cake into the freezer for a minimum of 6 hours or overnight.
STEP-BY-STEP INSTRUCTIONS - MIRROR GLAZE
Chop the chocolate into smaller pieces and place it in a cylinder container like a jug or a bowl.
Bloom the gelatin sheets in cold water.
Meanwhile, in a small pot, stir together water, sugar, and condensed milk and heat to a boil. Add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.
Hold the jug at an angle and pour the hot liquid down the edge of the jug to avoid creating air bubbles. Leave it for 1 min. Hold the jug again at an angle and slowly lower the hand blender to again avoid creating air bubbles. Blend the glaze together.
Place a piece of cling film over the glaze, so it touches the surface of the glaze and allow the glaze to cool until it reaches a temperature around 35ºC.
Meanwhile, prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.
Once the glaze reached the right temperature, you have to work a bit quick, add a bit of the glaze in a cup, leaving most of the glaze still in the jug. Add the white gel color to the cup and the burgundy to the jug. Stir each of them well together.
Take the mousse cake out of the freezer and out of the mold, and place it on the cup.
Pour the burgundy mirror glaze all over the cake and then add some of the white glaze and with the cold air setting on a blowdryer, blow on the glaze to give it some movement. Let the glaze drip off.
Once set, remove any mirror glaze droplets hanging off the cake with a knife and lift the cake of the cup, using two offset spatulas under the cake and gently lift over to your serving dish. Place it in the fridge to defrost for 4-5 hours.
STORAGE
Store the strawberry and pistachio mousse cake in the fridge in an airtight container. It's best enjoyed within 2-3 days.
Other Mousse Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Strawberry and Pistachio Mousse Cake
Equipment
- 16 cm silicone mold
- 18 cm eclipse silicone mold
Ingredients
PISTACHIO MAZARIN CAKE
- 40 g granulated sugar
- 50 g marzipan
- 40 g butter room temperature
- 1 egg room temperature
- 20 g unsalted pistachio blended into flour
- ¼ teaspoon baking powder
- pinch of salt
- 1 ½ teaspoon milk
PISTACHIO WHITE CHOCOLATE DISC
- 35 g pistachio finely blended
- 80 g white chocolate
STRAWBERRY MOUSSE
- 3 gelatine sheet
- 150 g strawberries frozen or fresh
- 80 g granulated sugar
- 1 lemon the juice
- ½ teaspoon vanilla paste
- 75 g greek yogurt
- 200 g heavy cream
MIRROR GLAZE
- 3 gelatin sheets
- 62 g water
- 50 g granulated sugar
- 100 g condensed milk
- 100 g white chocolate
- White and burgundy gel color
Instructions
PISTACHIO MAZARIN CAKE
- Preheat the oven on 180ºC conventional oven.
- Prepare a 16cm silicone mold or cake tin with parchment paper in the bottom.
- Sieve together the blended pistachio flour, baking powder, salt and mix it together and set it aside.
- Roughly grate the marzipan and add it into a bowl with the butter and granulated sugar. With a hand mixer or stand mixer, mix the ingredients together for 1-2 min, at medium speed. Until nice and fluffy.
- Add the egg and mix it in at low speed until combined.
- Add the flour and mix as well on low speed until combined.
- Continue on low speed and lastly add the milk and mix it in until just combined.
- Pour the batter into your silicone mold or prepared cake tin and bake for 10-15 min. Are you baking in a metal tin, check a few minutes earlier as it can bake faster.
- Let it cool down on a cooling rack. Once it has cooled down to touch, take it out of the silicone mold and let it completely cool down on a cooling rack.
PISTACHIO WHITE CHOCOLATE DISC
- Blend the pistachios to a sand-like texture. Temper the white chocolate and stir in the pistachio.
- Pour it into a 16 cm silicone mold and even it out.
- Let it almost set. Then place the pistachio cake on top and place it in the freezer to set for 1 hour.
STRAWBERRY MOUSSE
- Bloom the gelatin sheets in cold water.
- In a small pot add the strawberries, sugar, vanilla bean paste, and lemon juice and let it cook to a slight boil over medium heat. Once it starts to slightly boil, take it down to a low heat and let it simmer under a lid for 8 min. Then take it off the heat and sieve the purée from the skin and kernels over a bowl.
- Squeeze the excess water off the gelatin and stir the gelatin quickly into the strawberry purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.
- When the strawberry purée has reached the right temperature, add it to the greek yogurt in 3 parts and fold it together with a rubber spatula until smooth.
- Whip the heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the greek yogurt and strawberry mixture until smooth and combined. Take your 18 cm eclipse silicone mold and place a cake collar around the edge of the mold as this cake will be taller than the mold is. Place a small board under the silicone mold to make it easier to move the mousse into the freezer. Pour the mousse into the mold and give it a few tabs on the counter to remove any hidden air bubbles.
- Take the cake out of the freezer and place the cake upside down, with the cake facing down into mousse, and place it in the center of the strawberry mousse.
- Gently lift the mousse cake into the freezer for a minimum of 6 hours or overnight.
MIRROR GLAZE
- Chop the chocolate into smaller pieces and place it in a cylinder container like a jug or a bowl.
- Bloom the gelatin sheets in cold water.
- Meanwhile, in a small pot, stir together water, sugar, and condensed milk and heat to a boil. Add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.
- Hold the jug at an angle and pour the hot liquid down the edge of the jug to avoid creating air bubbles. Leave it for 1 min. Hold the jug again at an angle and slowly lower the hand blender to again avoid creating air bubbles. Blend the glaze together.
- Place a piece of cling film over the glaze, so it touches the surface of the glaze and allow the glaze to cool until it reaches a temperature around 35ºC.
- Meanwhile, prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.
- Once the glaze reached the right temperature, you have to work a bit quick, add a bit of the glaze in a cup, leaving most of the glaze still in the jug. Add the white gel color to the cup and the burgundy to the jug. Stir each of them well together.
- Take the mousse cake out of the freezer and out of the mold, and place it on the cup.
- Pour the burgundy mirror glaze all over the cake and then add some of the white glaze and with the cold air setting on a blowdryer, blow on the glaze to give it some movement. Let the glaze drip off.
- Once set, remove any mirror glaze droplets hanging off the cake with a knife and lift the cake of the cup, using two offset spatulas under the cake and gently lift over to your serving dish. Place it in the fridge to defrost for 4-5 hours.
[…] more mousse cake recipes, try Strawberry and Pistachio Mousse Cake, Peanut Butter and Dark Chocolate Mousse Cake and Brownie and Nutella Mousse […]