Strawberry Cloud Cake (Print Version)
# Ingredients:
01 -
1/2 cup (77 g) strawberries, chopped into 1/2 inch cubes
02 -
1 1/3 cups (313 g) unsweetened applesauce
03 -
4 1/2 teaspoons (15 g) unflavored gelatin powder
# Instructions:
01 -
Line an 8 inch or 9 inch square pan with a large sheet of parchment paper, ensuring it covers the sides and bottom. Use a single sheet to allow for easy removal of the cake later.
02 -
Add strawberries and applesauce to a blender. Blend on high speed until strawberries are fully pureed and the mixture is uniform in color.
03 -
Transfer puree to a large heat-proof mixing bowl. Sprinkle gelatin across the surface and whisk until fully incorporated. The mixture will become thicker and chunkier.
04 -
Using the double boiler method, gently heat the mixture until the gelatin completely dissolves. The mixture should become thinner and more liquidy. Ensure it feels warm to the touch but not hot, and do not allow it to boil. Remove from heat and let sit for about 10 minutes to cool to room temperature.
05 -
Pour mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes until the mixture quadruples in volume and resembles airy whipped cream. The whisk should be able to hold a soft peak when lifted.
06 -
Pour the mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface. Refrigerate for at least 1 hour to set.
07 -
Keep the cake refrigerated until ready to serve. Optionally decorate with whipped cream frosting before serving. Use a large, sharp knife for clean slices. Serve chilled and store any leftovers in the refrigerator.
# Notes:
01 -
This light and airy dessert gets its cloud-like texture from the gelatin whipping technique, which creates a delicate mousse-like consistency.