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Before you jump to Spring-Colored Strawberry Mousse Cake recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it looks like we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. These adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.

Perhaps the food is not quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables more rapidly than your stove, and use a lot less electricity. Many people wrongly believe that doing the dishes by hand uses less energy than a dishwasher. Especially if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.

From the above it ought to be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, all things considered. A lot of it is simply using common sense.

We hope you got insight from reading it, now let’s go back to spring-colored strawberry mousse cake recipe. You can have spring-colored strawberry mousse cake using 17 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Spring-Colored Strawberry Mousse Cake:

1. Provide ○For the spongecake
2. Prepare 2 Eggs
3. Get 40 grams Sugar
4. Prepare 50 grams Cake flour
5. Use 10 grams Butter
6. You need 1 tbsp Milk
7. You need ○For the syrup
8. You need 2 tbsp Sugar
9. Get 50 ml Water
10. Take ○ For the mousse
11. Prepare 300 grams Strawberries (I used Hakata Amaou)
12. Use 30 grams Sugar
13. Prepare 1 tbsp Lemon juice
14. Get 1 tbsp Rum (if available)
15. Use 1 tbsp Gelatin powder
16. Use 3 tbsp White wine (water would be OK too)
17. Take 150 ml Heavy cream

Instructions to make Spring-Colored Strawberry Mousse Cake:

1. ○Make the spongecake. Spread butter on a cake pan and line with parchment paper. Bring the eggs to room temperature. Melt butter in a microwave. Sift the cake flour twice. Preheat the oven to 180℃ (350℉).
2. Break the eggs into a bowl and whisk lightly with a whisk. Put the bowl over hot water at 60℃ (140℉). Add sugar and continue whisking. (Refer to Note 1).
3. Whisk well until the batter is thick enough to draw ribbons. Sift the cake flour in. Mix lightly using a rubber spatula. (Refer to Note 2).
4. Add milk and melted butter to the batter and mix roughly. Pour the dough into the cake pan and tap the bottom of the cake pan 2-3 times to eliminate air pockets. Bake in the oven for about 25 minutes.
5. When it is baked, take it out of the cake pan and place it on a grill upside down to cool. When it has is cooled, scrape off the browned part and slice the sponge cake into 2 slices (1 cm thick). Slice off the outer 1 cm rim (Refer to Note 3).
6. Make the syrup. Put sugar and water into a heatproof container and heat in a microwave to melt. (For about 1 minute at 700W.) Brush the syrup onto both sides of the sponge cake from Step 5 using a brush.
7. Put one of the sliced sponge cakes in the cake pan and chill in the freezer. Chill the other slice in the refrigerator.
8. ○Make the mousse. Put the gelatin powder in 3 tablespoons of white wine to soften. Wash the strawberries and hull. Combine the strawberries, sugar, lemon juice, and rum in a blender and blend into a puree.
9. Heat the gelatin in a microwave to melt (For about 20 seconds at 600W.) Pour into the blender from Step 8 and mix well.
10. Put heavy cream in a bowl and whip the cream until soft peaks forms. Add the puree from Step 9 and mix well.
11. Pour half of Step 10 into the cake pan from Step 7 and lay the other sponge cake on top. Pour the rest of the mousse in and even out the surface using a rubber spatula. Chill in the refrigerator for 2 hours to harden.
12. Warm the sides of the cake pan with a hot moistened cloth, and unmold the cake Decorate it the way you like!
13. It looks like this when you cut it.

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