Preparation time
10min
Total time
10min
Portion
12
slice(s)
Level
easy
Ingredients
Tracy's Frozen Strawberry Mousse Cake
- 150 grams plain biscuits, (Malt or Super Wine biscuits)
- 45 grams dessicated coconut
- 1 tsp spice mix, cinnamon
- 100 grams Butter, (melted)
- 2 portions egg whites, (room temperature)
- 200 grams sugar
- 250 grams strawberries, (hulled and sliced) Approx 1 punnet
- 15 grams lemon juice
- 1 tsp vanilla extract
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Spray and line the base of a 26-28cm spring form cake tin with baking paper. This makes it easier to lift the cake out later.
- Place 150g plain sweet biscuits in Thermomix bowl.
- Insert measuring cup into lid
- Crush biscuits 20 sec/speed 4
- Add 45g desiccated coconut, 1 teaspoon cinnamon and 100g melted butter
- Insert measuring cup into lid
- Stir to combine. 5 sec/speed 4
- Press mixture firmly into base of the prepared tin. It doesn't need to be a thick layer - just enough to cover the bottom of the tin.
- Refrigerate the base while you prepare the filling.
- In a clean and dry bowl, insert Butterly Whisk.
- Place 2 egg whites (room temperature), 200g sugar, 250g strawberries (hulled and sliced) - approx 1 punnet, 15g lemon juice and 1 teaspoon vanilla extract. Whisk 1 min 30 sec/speed 4. Whisk until the mixture is very thick and fluffy and the sugar is dissolved. (To test whether it is ready, rub a bit of the mixture between your fingers. You shouldn't feel any gritty sugar. If you do, whisk a little longer).
- Spoon the filling over the chilled base, smooth the top and cover with a sheet of baking paper. Freeze for at least 4 hours.
- The cake will keep in an airtight container in the freezer for up to a month.
- To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries or strawberries.
Tip
Perfect dessert for making ahead of time as requires 4 hours freezing. Take out of freezer just prior to serving. Garnish with fresh fruit and serve with berry sauce if wanted.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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