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Strawberry & Raspberry Kombucha Mousse Cake

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If you have been looking for the perfect dessert recipe that is rich in summery flavors, you came to the right place!

This delicious strawberry and raspberry mousse cake and its mirror glaze are perfect for any occasion and do not require a lot of technique, just a little patience!

The strawberry raspberry mousse is packed with fresh fruits and has a texture similar to a little cloud! 

As for the mirror glaze, most of the time people think that it is difficult to make. So here is our delicious and easy white chocolate mirror glaze recipe! This mirror glaze is made without condensed milk and will take you less than 5 minutes to make. A real game-changer!

For this cake, we used this beautiful silicone mold from Silikomart and we love the result!

If you want to learn more about silicone molds, check out:

- Our dedicated video: "How To Use Silicone Molds For Cake Design & Baking: Silicone Molds Product Review".

- Our detailed article with more recommended silicone molds: "What Is Food Grade Silicone And How To Use It: All You Need To Know".

Bon appétit!


Difficulty: pineapple gold pineapple gold pineapple gold

Prep time: 1 hr 30 mins / Cook time: 20 mins / Servings: 2 cakes 

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Kombucha Sponge Cake

1.76 oz (50g) - Avocado oil

1.76 oz (50g) - Raspberry kombucha

3.5 oz (100g) - Flour

1 tsp (5g) - Baking powder

2 - Egg yolks

0.84 oz (24g) - Xylitol (x2)

2 - Egg whites


Strawberry Confit

17 oz (480g) - Strawberries

1½ tbsp (22g) - Xylitol

5.3 oz (150ml) - Water

1.6 oz (45g) - Corn syrup

1½ tsp (6g) - Agar agar

Red Fruit Mousse

3.38 oz (96g) - Water

0.56 oz (16g) - Gelatin powder

6 oz (170g) - Strawberries

13.4 oz (380g) - Raspberries

8.8 oz (350g) - Heavy cream

3 - Egg whites

3.5 oz (100g) - Xylitol

Mirror Glaze

6⅓ fl oz (180ml) - Water (to rehydrate the gelatin)

1⅕ oz (36g) - Gelatin powder

5⅓ fl oz (150ml) - Heavy cream

10½ fl oz (300ml) - Water

15 oz (450g) - Xylitol (or Sugar)

2½ oz (75g) - Corn syrup

5½ oz (155g) - White chocolate

To taste - Food colorings: red & gold

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Kombucha Sponge Cake

1 - Preheat your oven to 340°F (170°C).

2 - Separate the eggs by adding the whites and yolks into 2 separate mixing bowls.

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

3 - Next, add the avocado oil and kombucha to a separate bowl, whisk to emulsify, and set aside.

4 - In another bowl, mix the flour and baking powder together before setting them aside. 

5 - Add the 0.84 oz (24g) of xylitol to the yolks and whisk until light and fluffy.

Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design. 

6 - Then, pour half of the oil mixture while continuously whisking. When fully incorporated, add half of the flour mix and whisk until well combined.

7 - Add the remaining oil mixture and whisk until well combined. Then, add the remaining flour and whisk until smooth and fully incorporated. Set aside.

8 - Add the remaining xylitol to the egg whites and whip until stiff peaks. Then, add them to the previous mixture and gently fold them in using a silicone spatula until well combined. 

9 - Draw 2 circles on parchment paper to match your desired mold for the final cake and place the drawn side facing the baking tray

10 - Next, transfer the batter into a piping bag and pipe the kombucha cake into each circle like so. Then, transfer into a 340°F (170°C) oven and bake for about 12 minutes.

11 - When cooked, flip immediately on a cooling rack and gently remove the parchment paper.


Strawberry Confit

1 - Wash and finely dice the strawberries using a sharp knife.

Tip: We recommend you use a Santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.

2 - Put the diced strawberries, xylitol, water, and corn syrup in a saucepan (or like us a saucier pan). Mix everything and cook over medium-low heat for about 5 minutes. Stir from time to time while cooking to prevent the strawberries from sticking to the bottom of the saucepan.

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

3 - Blend the confit with a blender and put it back in your pan.

Tip: Our must-have hand blender is the Braun Multiquick Technology. Then, mix in the agar-agar and bring it to a boil. 

4 - Transfer the confit to a food container and refrigerate for 1 hour. 


Red Fruits Mousse

1 - To a clean bowl, combine the water and gelatin powder, mix with a spoon, and set aside. 

2 - To a high-speed blender, add the strawberries alongside the raspberries and blend until smooth. Transfer the purée into a large mixing bowl and set it aside.

Tip: Vitamix blenders are by far the best we have ever owned: Vitamix ExplorianVitamix Professional Series 750, and the new generation Vitamix A3500.

If you want to learn more about Vitamix, check out our detailed article "The Ultimate Buyer's Guide To Vitamix".

3 - Pour the heavy cream into a stand mixer bowl and whip it on medium speed until soft peaks. Transfer to a clean bowl and refrigerate until needed. 

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

4 - To a clean stand mixer bowl, add the egg whites and whip on medium speed. When they become white and fluffy, slowly incorporate the xylitol while continuously whipping. Then, turn the stand mixer on high speed, whip until stiff peaks, and set aside.

5 - Microwave the gelatin mixture for about 20 seconds (or until fully melted), add it to the purée, and whisk until well combined.

6 - Add half of the meringue to the purée and gently whisk until combined. Then, mix in the rest of the meringue.

7 - Next, add half of the whipped cream and gently whisk it in while making sure to keep as much air as possible. Finally, mix in the remaining whipped cream with a silicone spatula until fully incorporated.


Assembling The Strawberry & Raspberry Mousse Cake 

1 - To your silicone mold, add the first layer of mousse and spread evenly with a silicone spatula.

Tip: If you want to learn more about silicone molds, check out our detailed article "What Is Food Grade Silicone And How To Use It: All You Need To Know".

2 - Blend the confit with a hand blender and transfer it to a piping bag. Then, pipe a layer of confit in the middle of the mousse, leaving about 1 inch (2.5 cm) of mousse apparent on the edges. 

Tip: Our must-have hand blender is the Braun Multiquick Technology.

3 - Place one biscuit upside down and lightly press it into the mold. 

4 - Repeat steps 1, 2, and 3 to fill up the mold completely. Then, carefully transfer the cake into the freezer and let it sit overnight. 


Mirror Glaze

1 - Combine the water and the gelatin powder in a ramekin. Then, mix with a fork until the gelatin is well incorporated into the water. Set it aside for later.

2 - Combine the remaining water, xylitol, heavy cream, and corn syrup into a saucepan. Briefly mix with a spatula and bring the preparation to a boil.

3 - Add the white chocolate chunks into a mixing bowl and pour the boiled glaze over them. Emulsify the mixture with a hand blender.

4 - Melt the gelatin into the microwave, add it to the mixture, and blend some more.

5 - After the gelatin is fully incorporated into the glaze, color it with the food coloring of your choice and blend it again.

6 - Cover the mixing bowl with plastic wrap and place it in the fridge overnight.


The next day...


Finishing The Mousse Cake

1 - Gently unmold the mousse cake and place it on a cooling rack. Then, place it back into the freezer.

Tip: Placing the cake back in the freezer helps ensure it remains as cold as possible prior to the glazing step.

2 - Place the mirror glaze in a measuring cup. Then, melt it in the microwave in 30-second intervals, until it reaches 95°F (35°C). We recommend using a good kitchen thermometer for accuracy.

Tip: Making sure the glaze is at the right temperature is important. If too hot, it will melt your mousse and you will end up with irregular pastries. If too cold, the glaze will set too quickly on the mousse and will be too thick. 

3 - Place the cooling rack with the cake on it over a baking tray. Then, gently pour the glaze over the cake.

Tip: When glazing a cake, make sure to be self-assured and to do it in 1 go. If you pour the glaze too slowly, you will have unglazed areas and will be tempted to pour more glaze over. If you do so, the glaze will leave imperfections on your cake and will be thicker in these specific areas.  

4 - Gently place the cake on a plate using a large icing spatula

5 - Decorate your cake by placing some fresh strawberry and raspberry slices on top. Then, place the mousse cake in the refrigerator for at least 2 hours to allow it to cool down to the right temperature. 

6 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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