posted by Elle 03-21-102 10:24 AM
Strawberry Mousse Butter Cake
2 pkgs. Duncan Hines Butter Cake mix, baked with almond powder added for extra flavoring (Use 2 10" springform pans plus 1 8" springform pan, saving 8" cake for another time)
3 envelopes unflavored gelatin
1/2 cup water, cold
4 cups strawberries
2/3 cup granulated sugar
4 TB lemon juice
1 cup sour cream (or plain yogurt)
1 cup whipped cream
12 TB butter, softened (no substitutions)
4 cups confectioners sugar
6 TB heavy or whipping cream
1 tsp. almond flavoring
1/4 tsp. vanilla
3/4 cup Strawberry jelly (for layers)
In a small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In another small pan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to the consistency of raw egg white. Whisk in the sour cream. Whip cream until firm and fold in the mousse mixture. Return to refrigerator. (This can be made in advance.)
Make cakes as directed on package, adding almond powder to mix. Bake in two 10" plus one 8" greased and floured springform pans until toothpick tests clean. Remove and cool 15 minutes; remove from pan and cool completely. When cool cut in half.
Beat butter in large mixing bowl until smooth. Add confectioners sugar, almond and vanilla extracts, and heavy cream. Beat until light and fluffy and of right consistency. Add heavy cream if necessary to thin. Tint if desired.
Heat jelly in saucepan over medium heat until fully melted. Set aside to cool slightly.
To assemble cake:
Remove strawberry mousse from refrigerator. Cut each cake in half. Place first cake layer, cut side up, on plate. Spread jelly over cake in a thin layer. Add a layer of strawberry mousse--not quite to edge of cake, and place second layer on top. Spread a layer of buttercream over top and sides of cake. Add next cake layer, cut side up. Repeat with jelly and mousse. Top with fourth layer and frost with remaining buttercream. Refrigerate at least 4 hours before serving.
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