Luxurious almond sponge with Marcona almonds and a smooth strawberry mousse with white chocolate. Decorated with a mirror glaze, chocolate ribbons, and fresh strawberries.

8-10 servings

Recipe and video by Brinken Bakar.

How to do it

Almond meringue base

1. Preheat the oven to 180°C fan (200°C conventional).
2. Whisk the egg whites until foamy. Add the sugar gradually and whisk until you have a glossy meringue.
3. Blend the almonds into a flour and fold into the meringue together with the plain flour.
4. Pour the batter into a greased tin, approx. 16 cm in diameter, and bake for about 20 minutes.
5. Leave the cake base to cool completely.
   

Strawberry mousse with white chocolate

1. Soak the gelatine in cold water for about 10 minutes.
2. Gently melt the chocolate.
3. Purée the strawberries with lemon juice and bring them to a boil. Melt the gelatine in the hot purée, then stir together with the chocolate until smooth and glossy (use a stick blender if possible).
4. Lightly whip the cream and fold it into the strawberry-chocolate mixture to form a thick but pourable mousse.
5. Pour the mousse into a silicone mould and press the almond base into it. (If using a springform tin: place the base first and pour the mousse over it; then refrigerate until set instead of freezing.) Freeze the cake overnight or at least 6–7 hours.
   

Mirror glaze with white chocolate

1. Soak the gelatine leaves in cold water for 10 minutes.
2. Finely chop the chocolate and place it in a tall jug.
3. Bring cream, sugar and glucose syrup to the boil. Add the gelatine and pour over the chocolate. Blend until smooth. Avoid air bubbles by keeping the stick blender under the surface at a slight angle. Let it cool to 38–40°C, until thick but still pourable (if it gets too thick, thin it with a tablespoon of water).
4. Remove the frozen cake from the mould. Place it on a glass or inverted bowl so the sides hang freely. Pour the glaze evenly over and let the excess drip off. Scrape off the drips carefully with a palette knife, then transfer the cake to a serving plate. Defrost slowly in the fridge for 4–5 hours before serving.
   

Decoration

1. Cut strips of acetate, about 2×19 cm and 1×16 cm.
2. Chill metal rings (16 cm and 18 cm) in the freezer.
3. Temper the white chocolate. Spread onto the acetate strips, then press them against the cold rings (chocolate facing inwards, plastic outwards). Freeze.
4. After 5 minutes, remove carefully from both ring and plastic, and place around/on the cake.
5. Arrange strawberries and decorate with strawberry blossoms.