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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Diet.

Very little animal fat, very little added sugar, low salt. Those 3 criteria eliminate most processed foods and other unhealthy foods.

My son’s birthday is coming up, and I will make and eat a glorious strawberry mousse cake… so I do make exceptions. My baking is much less sweet than the average American dessert, however.

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Off topic, but can you share your strawberry mousse cake recipe? My vegetarian teen loves strawberries and so many of the strawberry cake recipes online have strawberry jello (not vegetarian, plus pretty fake tasting). [/quote]

Ooh, I'd love to help you.

I combine different recipes together, and the mousse recipe I use contains gelatin (so not vegeterian), heavy whipping cream and fruit purée. You could play around with agar-agar, which is an algae gelling agent - although I'm not sure how it would behave with these ingredients. I use a gelling agent when I need to stabilize cream that has too much added liquid from a fruit purée, so that it doesn't run on me. This makes it become a mousse.

But sometimes I do without the gelatin, when I use my secret superpower ingredient: freeze-dried strawberry powder! The strawberry powder flavors and tints the whipped cream, and is a great stabilizer, especially if you also add powdered/confectioner's sugar, which also contains a stabilizing agent in the form of cornstarch (because the strawberries are acidic). Technically, the resulting flavored whipped cream is not a mousse.

For the cake part, I do either a pâte sablée, or a génoise. If you beat the yolks and whites separately then combine carefully, you get an east-Asian style very fluffy texture of génoise. Then on top I spread sugar syrup, then real fruit pieces, then mousse flavored with that fruit (or the flavored whipped cream), and sometimes, if I have extra time, a jellied glaze of concentrated fruit to cover the cake, but that's annoying because you need to attach a plastic liner to the cake so the glaze doesn't run before it sets (this also required gelatin or agar-agar). My son likes strawberry, my daughter likes mango. I always have to do the mousse variety for mango, since I can't find freeze-fried mango powder.

This is the mango mousse recipe I tweaked for this and other fruits; this one does not use a génoise cake, but a crunchier sablé crust. I do a normal crust, no coconut.
https://www.abakingjourney.com/mango-mousse-cake/#recipe

Here is a recipe for the quintessential east-Asian strawberry cake, originally developed in Japan from French patisserie techniques, but now famous in Korea and China too. I flavor and stabilize the whipped cream with freeze-dried strawberry powder.
https://drivemehungry.com/japanese-strawberry-shortcake/#wprm-recipe-container-7491

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Thank you! I'm so happy I remembered to check this thread again. Apologies to the die hard health nuts, this recipe is not for you, at least not on a regular basis. I've never used honey or corn syrup in a cake but the recipe looks promising.

FYI, trader Joe's now has freeze dried mango in case that might work to make the mango powder. I thought about trying something like that myself. I'm slightly concerned it might get gummy because the mangoes themselves are so fibrous.[/quote]

Submitted too soon. Do you think you could add strawberry powder to the cake itself?[/quote]

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