In class last week we made Genoise cakes in the egg-levening segment and refrigerated them to use this week with the mousses.
Using gelatin to make a stable Pate a Bombe mouse with strawberry puree, we filled the top of the cake, held together with cellophane and refrigerated it until it hardened a little.
It looks SO cute, and tasted great! Light and fluffy like a strawberry short cake .
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