Sunday, 24 February 2013

Vanilla cake with strawberry mousse filling and white chocolate ganache icing | Kukskitchen

Valentines day is special for us as its our anniversary as well. Time for a special sweet treat eh?

I tried used vanilla extract with seeds for the first time and boy did it make a difference! The simple vanilla cake was a treat in itself.

Here is how I made it.

Recipe sourced from here. Thanks Ruchi.


1 - Vanilla cake

     Plain flour (maida) - 1 1/2 cup
     Unsalted Butter - 1/2 cup(softened)
     Eggs -2(large )
     Sugar -1 cup
     Baking powder - 1 3/4 tsp
     Vanilla extract - 1 tsp
     Milk - 1/2 cup
     Salt - 1/4 tsp

2 - Strawberry mousse

     Egg yolks - 3
     Milk - 3/4 cup
     Double cream - 3/4 cup
     Sugar - 1/2 cup
     Vanilla extract - 1tbs
     Corn flour - 3 tbs
     Strawberry puree - 3/4 cup
     Gelatin - 1/2 tbs
     Water - 4 tbs

3 - White chocolate ganache

     Extra thick double cream - 125ml
     White chocolate - 250gms
     Vanilla extract - 1/2 tsp
     Butter - 1 tbsp


Vanilla cake

- Sift flour,baking powder,salt twice and keep aside.
- Beat butter in room temperature using ur food processor/ egg beater for 1-2 minutes.
- Add sugar and beat again until fluffy.
- Add eggs one by one to this mixing after each addition
- Add vanilla extract and beat again.
- Now add flour and milk alternately to this wet mixture, gently mixing after each addition beginning and ending with flour.
- Pour the batter into 8 inch greased and dusted tin and bake for 20 minutes at 180 degrees (fan assisted oven) or until a tooth pick test comes out clean.
- Let the cake cool down completely on a wire rack.

Strawberry mousse

- In a food processor add egg yolks ,sugar,corn flour,vanilla extract and whisk it until sugar is dissolved - In a saucepan add milk and cream on a low flame and when it starts to boil turn off the flame.
- Add the hot milk cream mixture to the egg mixture carefully and very slowly with one hand whilst constantly strirring with other hand.
- Once all the milk is added pour it back to the saucepan and on a very low heat cook the custard by constantly stirring with a whisk  until gets thick.
- Seive the custard to avoid lumps .
- Cover and chill the custard
-Meanwhile puree the strawberries to a fine paste.
- Melt gelatin adding 4 tbsps of water and microwave for about 30 seconds.
- Add this to strawberry puree.
- Mix well and add strawberry-gelatin mixture to the custard and chill.
- After about half an hour, beat the chilled strawberry custard for 2-3 minutes on high speed till it becomes light and fluffy.
- Chill until ready to use

White chocolate ganache

- In a pan simmer the double cream and when it starts to bubble, turn of the heat.
- Add chocolate and once the chocolate is melted, add vanilla extract ,butter, give it a good mix and allow to cool.

Final assembly.

- Cut the cake in half using thread-method ideally.
- Layer strawberry mousse at the centre and sandwich with the top layer of cake.
- Ice with the ganache.
- Decorate with chocolate shavings and strawberries.


-My son luved it and so did my dear D. I luved the strawberry mousse on its own the best. I am definitely going to make it to serve as a dessert on it own.
- The cake takes a bit longer than ur regular cake to assemble, understandably due to the awesome ingredients, but believe me it is worth the effort.
- I have to confess, I was a bit lazy towards the end and messed up presentation a bit. :P

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa


Sherin Deepu


  1. lovely and tempting...

  2. lovely the topping...

  3. glad to see you back dear :) beautiful cake..

  4. Drooolingg! Thanku for linking this recipe to my event - Wedding Anniversary Cakes & Sweets


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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