Strawberry and Kiwi Entremet Cake

Hi everyone ! The weather is getting warmer, so it’s the time we start making fruity and refreshing desserts! Today’s recipe is a Strawberry and Kiwi Entremet Cake! It’s made up of a Streusel base, a Biscuit Madeleine Cake, a Kiwi/Strawberry Insert and a Strawberry Mousse 🍓 It’s decorated with Strawberry Coulis and fresh Kiwis.

For a 20cm Entremet Cake:

Streusel:

  • 60g of butter
  • 60g of sugar
  • 75g of almond powder
  • 60g of flour
  • 1 pinch of salt
  • One lemon’s zests

Madeleine Cake:

  • 25g of butter
  • 50g of whole eggs
  • 50g of sugar
  • 13g of milk
  • 37g of neutral oil
  • 62g of flour
  • 2g of baking powder
  • One lemon’s zest

Insert:

  • 125g of kiwi coulis (= mixed kiwis)
  • 125g of strawberry coulis (= mixed strawberries)
  • 60g of kiwis cubes
  • 15g of sugar
  • 4,5g of gelatin

Mousse:

  • 560g of strawberry coulis
  • 350g of fresh liquid cream
  • 13g of gelatin
  • 40g of sugar

Coulis:

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

Decoration:

  • 100g of kiwis (for the top)
  • ~3 kiwis (for the edges)

We’ll start with the insert:

1. Hydrate the gelatin.

2. Bring to boil the strawberry coulis, the kiwi coulis and the sugar.

3. Off the heat, add the hydrated gelatin and the fresh kiwi cubes.

4. Wrap the bottom of a 18cm mold and pour the insert. Freeze overnight.

For the Streusel:

1. Preheat the oven to 160°C.

2. Cream the softened butter with the sugar and the zests.

3. Add the almond powder, the flour and the salt. Mix until homogenous.

4. Spread the dough inside a 20cm mold.

5. Cook for 10-15min. The streusel should be golden.

6. Wait until it cools down before unmolding (otherwise it may break).

For the Madeleine Cake:

1. Preheat the oven to 170°C fan-assisted.

2. Whisk the eggs, sugar and zests until the mixture whitens.

3. Add the oil and milk. Mix.

4. Add the flour and baking powder.

5. Melt the butter. When it’s around 50°C, add it to the preparation and mix with a spatula.

6. Pour inside a 18cm mold and cook for ~15min.

For the Mousse:

1. Hydrate the gelatin.

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

3. Off the heat, add the gelatin.

4. Let it cool down around 25°C.

5. Whip the cream until very very soft peaks form.

6. Gently combine the strawberry coulis to the whipped cream in several times. Mix with a spatula.

It’s time to assemble!

1. Wrap the bottom of a 20cm mold with cling film. Add a piece of rhodoid sheet (it would be convenient for later if the sheet is slightly higher than the mold)

2. Place the disk of streusel at the bottom.

3. Cut slices of kiwis and align them on the edges.

4. Pour a little bit of mousse over the streusel and cover with the madeleine cake.

5. Pour half of the mousse.

6. Unmold the insert and place it over the mousse. Slightly press so that the mousse covers its edges.

7. Pour the other half. Gently tap the cake to smoothen the surface.

8. Freeze overnight.

For the coulis:

1. Hydrate the gelatin.

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

3. Add the gelatin.

4. Unmold the entremet while keeping the rhodoïd sheet around.

5. Pour the strawberry coulis over the surface and tilt the cake to spread it.

6. When the coulis has set, remove the rhodoid sheet and decorate with kiwi cubes.

Your refreshing Entremet Cake 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 🙂

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