Kiwi, Vanilla and Strawberry Entremet Cake

Hi everyone! Here’s the recipe of a very refreshing and tasty Entremet Cake! It’s a Strawberry, Vanilla and Kiwi Entremet 🥝 It’s made up of a Streusel, a Vanilla Madeleine Cake, some Strawberry Mousse, a Vanilla Cremeux Insert and a Kiwi Insert 😍 It’s decorated with Strawberry Coulis and fresh Kiwis.

Organisation:

D-2: Make the Kiwi Insert + Make the Vanilla Insert

D-1: Make the Mousse + Make the Streusel + Make the Madeleine Cake + Assemble

D-Day: Strawerry Coulis

For a 20cm Entremet:

Streusel:

  • 40g of butter
  • 40g of sugar
  • 50g of almond powder
  • 40g of flour
  • 1 pinch of salt

Madeleine:

  • 25g of butter
  • 50g of eggs
  • 50g of sugar
  • 13g of milk
  • 37g of neutral oil
  • 60g of flour
  • 2g of baking powder
  • 1/2 vanilla bean (or 2 pinches of vanilla seeds)
  • 2 tsp of vanilla extract

Strawberry Mousse:

  • 560g of strawberry coulis (= mixed strawberries)
  • 13g of powdered gelatin (or sheets)
  • 350g of full liquid cream

Kiwi Insert:

  • 240g of kiwi coulis (= mixed kiwis)
  • 15g of sugar
  • 4,4g of powdered gelatin (or sheets)

Vanilla Insert:

  • 90g of full liquid cream
  • 35g of milk
  • 20g of sugar
  • 40g of egg yolks (= 2)
  • 140g of white chocolate
  • 2g of gelatin
  • 1/2 vanilla bean

Strawberry Coulis:

  • 175g of strawberry coulis
  • 9g of sugar
  • 5g of gelatin

Decoration:

  • Some kiwis (for the top + the edges)

We’ll start with the Kiwi Insert:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Mix the kiwis and bring to boil the coulis with the sugar.

3. Off the heat add the hydrated gelatin.

4. Wrap the bottom of a 18cm mold with cling film. Pour the Kiwi coulis inside and freeze overnight.

For the Vanilla insert:

1. Hydrate the gelatin.

2. Infuse the milk and cream with the vanilla bean for at least 2h.

3. Briefly whisk the egg yolks with the sugar.

4. Heat the infused milk/cream and pour in 3 times over the eggs.

5. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 84°C.

6. Melt the chocolate. Pour the vanilla mixture in 3 times over the melted chocolate. Mix vigorously.

7. Add the hydrated gelatin.

8. If you have another 18cm mold then pour the vanilla cremeux inside and freeze overnight. Otherwise, when the kiwi insert has harden a bit, pour the vanilla cremeux over.

9. Freeze overnight.

For the Streusel:

1. Preheat the oven to 175°C/347°F.

2. Cream the softened butter with the sugar.

3. Add the almond powder, the salt and the flour. Mix until it’s combined.

4. Spread this dough inside an 18cm mold.

5. Cook for 10-12min. The biscuit must be golden.

6. Let it cool down before unmolding.

For the Madeleine:

1. Preheat the oven to 180°C/356°F.

2. Whisk the egg with the sugar and vanilla seeds until they whiten.

3. Add the oil, milk and vanilla extract and whisk for a few seconds.

4. With a spatula, gently combine the flour, salt and baking powder.

5. Melt the butter and add it to the preparation.

8. Pour inside the mold and cook for 10-15min. The cake must be golden.

For the mousse:

1. Hydrate the gelatin.

2. Bring to boil the strawberry coulis with the sugar.

3. Off the heat, add the hydrated gelatin.

4. Let the coulis cool down between 25 and 30°C.

5. Whip the cream until it forms very soft peaks.

6. Gently add the strawberry coulis to the whipped cream.

It’s time to assemble!

1. Wrap the bottom of a 20cm mold and add a piece of rhodoid sheet (or plastic sheet).

2. Cut the kiwis into thin slices (lengthwise). Align them on the edges.

3. Add the Streusel. Pour a bit of mousse over the streusel and add the madeleine cake (adjust the heigth to 1-1,5cm if needed).

4. Pour half of the mousse.

5. Place both inserts over the mousse.

6. Freeze overnight.

For the decoration:

1. Hydrate the gelatin.

2. Heat the strawberry coulis with the sugar.

3. Off the heat, add the hydrated gelatin.

4. Pour the coulis on the surface of the Entremet and slightly tilt the cake to spread the coulis evenly.

5. Decorate with some cubed kiwis.

Your Entremet is ready! Let it thaw in the fridge for 2-3h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

2 thoughts on “Kiwi, Vanilla and Strawberry Entremet Cake

  1. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    1. Thank you! Glad you liked it 😍

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