Hoffman Media


Strawberry Baby Cakes with Rose Tea–Infused Mousse

Strawberry Baby Cakes with Rose Tea–Infused Mousse

1 recipe Easy Sponge Cake (see Download)
1 dry quart strawberries, washed, hulled, and thinly sliced
1 recipe Rose Tea–Infused Mousse (see Download)
1 recipe Vanilla-Rose Crème (see Download)
Garnish: fresh strawberries

• Line 2 (12-cup) mini cheesecake pans with parchment strips
(Step 1). Cut 24 (2-inch) rounds from sponge cake. Carefully cut
each in half horizontally (Step 2).
• Place a cake-round half in the bottom of each cheesecake well
(Step 3). Line sides of each well with sliced strawberries (Step
4). Pipe approximately 1 tablespoon mousse into well (Step 5).
Top with remaining cake-round halves (Step 6). Spread approximately
1 teaspoon Vanilla-Rose Crème on each cake-round half
(Step 7).
• Refrigerate for 4 hours.
• Carefully remove cakes from pan by pushing up each with a
pencil or pen (Step 8). Remove bottom disk (Step 9), and pull
away parchment strips (Step 10). Pipe a small dollop of Vanilla-
Rose Crème onto top of each cake (Step 11).
• Garnish with fresh strawberries, if desired (Step 12). Serve immediately,
or store, covered, in the refrigerator for up to 1 day.


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