Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)


Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8


Strawberry white chocolate mousse cake 4


Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 5″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.


white chocolate mousse



(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.


Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 5″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.


hazelnut&almond dacquoise


(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)what is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(d)Always remember when folding meringue into flour mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.


Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse



1)Lightly torch the edges of the 5″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.


assemble 1


Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.


(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.


Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze




Strawberry white chocolate mousse cake 5



Hope you like this sharing.


Strawberry white chocolate mousse cake 1


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14 thoughts on “Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

    • Hello Joanne Tan:
      How are you?hope everything goes well on your side.Thank you for still remembering me.I have been resting for long time and away because of my health problems.Please do take care and such a sweetheart of you to drop by. Miss you guys alot.

      • Hi Joanne Tan:
        Haha, you are such funny but always kind and to remember an auntie like me.You look pretty as always, no fat, I am fat sitting and resting alot at home. You must look after yourself and family and keep baking beautiful bread.


  1. Hello I have make this cake and was delicious but I have a filling that this cake is not 4 inch. We in Europe use cm and this is 10 cm. I have use a cake pane 4 inch and strawberry jello was to high the same as cokollate but why I mean in your photos look not like 4 inch. I am confuse.

    • Hi Miranda sommer:

      Thank you for your noticing of an error on the measurement .Due to the conversion of metric to imperial there was a minor calculation error, therefore that should be 5 inches instead of 4″.Thank you once again for spotting the mistake that I have gone back to
      check and I ensured you that the measurements that you brought up has been made accordingly. Sorry for the confusion that I have caused you. May you still enjoy the dessert. Sorry for the problem that have caused. If you may have any doubts or confusion again, no hesitate in asking me again.Thanks

      Yours Sincerely,

  2. Hi Sivia , just came across your blog and found your cakes! They are awesome and lovely ! Thanks for the great recipe and sharing 😊 as I have been looking for good mousse cake recipe for so long. But, I have a problem here as we hardly find gelatin sheet. If using powder, what would be the quantity in all your recipe and the water amount to bloom the said gelatin powder? And , for the glazing, is it same as mirror glaze? Thanks a lot and look forward to hear from you . 🙂

    • Hi JJ:
      Thanks for your support.Welcome to my blog.
      You can kindly replace same amount of gelatin leaf with same amount of gelatin powder.
      For making raspberry-strawberry gelee:
      You can dissolve 6g of gelatin powder into some cold water enough to make into paste. And repeat all the step until step 2,then just mix in the gelatin powder paste after add in the strawberry puree.Mix well.Add in lemon juice.Mix well.Strain.

      For making pink glacage: you replace the 3g leaf with 3g gelatin powder, and continue with the steps.

      Gelatin powder is equal amount of gelatin leaf too.Gelatin powder needs small amount of cold water to mix together and usually either (a)dissolve under bain marie(Double boiler also known as sit under another bowl of warm water to melt the gelatin lightly), then add into any mixture that recipe requires. (b) Like in my recipe, since I asked to heat up the raspberry frozen first, and later i asked you to add into the heated berries puree,which definitely will dissolve the gelatin powder paste you are going to make.Make sure stir well to dissolve all the gelatin powder paste. I said few tbsp, not too watery or too pasty,just like thick honey consistency.This methods apply to any other methods which asked for gelatin powder. Gelatin leafs always ask for blooming in cold water, but gelatin powder must always mix with some water then either warm to melt the powder lightly,or add into any warm or heated mixture the recipe asks for.Hope this could help you but not confused you.
      Glazing in this recipe is also known as mirror glaze . 🙂
      Hope u have a good day. Happy mother’s day.

      • Hi Sivia, thanks a lot to your detailed explanation.. really appreciate your patience and kindness. Now I’m fully understood and hope to try it soon 🙂 again, love your work very much ! Hope can hear from you again for new updates 😉

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