Elderflower & Strawberry Cake – With Blondie Base, Mousses & White Chocolate Glaze

A refreshing elderflower and strawberry mousse cake with biscuit and blondie layers, fruit jelly, and white chocolate glaze. Perfect for spring and summer.

This Elderflower & Strawberry Cake is the essence of summer in a dessert—elegant, floral, fruity, and visually stunning. It features a base of strawberry biscuit and blondie, layered with strawberry-elderflower jelly, elderflower mousse, and strawberry mousse domes glazed in white chocolate.

Finished with a white chocolate band, fresh flowers, macarons, and glazed quenelle-shaped mousses, this cake is as delightful to look at as it is to eat. It’s perfect for birthdays, garden parties, or any occasion that calls for a light and impressive dessert.

Course Dessert

Keyword cake, chocolate caramel tartlets, peanut mousse tart, mini entremets, mirror glaze tart, Silikomart éclair mold dessert

Servings people

Ingredients

Blondie Base with Fresh Strawberries

30 g butter
60 g good white chocolate
1 egg medium
60 g sugar
15 g flour
2 fresh strawberries diced

Strawberry Biscuit Base

60 g oat biscuits crushed
30 g melted butter
1 –2 tbsp strawberry powder optional

Elderflower-Strawberry Jelly

2 gelatin leaves
120 g frozen strawberries
50 g elderflower cordial concentrated
30 g sugar

Elderflower Mousse

1.5 gelatin leaves
220 g white chocolate
Juice of 1 lemon
5 tbsp elderflower cordial
200 ml whipping cream

Strawberry Mousse

½ gelatin leaf
100 g white chocolate
160 g frozen strawberries
1 tbsp lemon juice
1 tsp vanilla paste or seeds
100 ml whipping cream

Neutral White Glaze

4 gelatin leaves
70 ml whipping cream
25 ml water
100 g sugar
100 g glucose syrup
100 g white chocolate
White food coloring optional

White Chocolate Band

200 g good-quality white chocolate
Acetate sheet cut to cake circumference + 0.5 cm height

Instructions

🧁 Blondie Base

Preheat oven to 175°C.
Melt butter and chocolate together. Remove from heat.
Whisk in the egg, then sugar, then sifted flour.
Pour into a 16 cm springform pan with parchment.
Add strawberry pieces and bake for 25–30 min. Cool.

🍪 Strawberry Biscuit Base

Crush biscuits, mix with melted butter and strawberry powder.
Press into a 16 cm pan with parchment. Freeze 1 hour.
Place over cooled blondie layer (biscuit side down). Freeze.

🍓 Elderflower-Strawberry Jelly

Soak gelatin.
Heat strawberries, sugar, elderflower cordial. Simmer.
Sieve and stir in gelatin.
Pour into 16 cm silicone mold. Freeze 3 hours minimum.

🌼 Elderflower Mousse

Soak gelatin.
Melt chocolate.
Heat lemon juice + elderflower cordial, stir in gelatin.
Mix into chocolate.
Whip cream lightly and fold in gently in 3 batches.
Fill 18 cm silicone mold 2/3 full, add frozen jelly insert, fill remainder, top with frozen blondie+biscuit base. Freeze overnight.

🍓 Strawberry Mousse

Soak gelatin.
Melt chocolate.
Simmer strawberries, lemon juice, and vanilla. Sieve.
Add gelatin to warm puree, then mix into chocolate.
Fold in whipped cream. Pipe into quenelle mold. Freeze overnight.

✨ Neutral White Glaze

Soak gelatin.
Heat cream, water, sugar, and glucose.
Stir in gelatin and pour over chocolate.
Add coloring if desired. Blend gently.
Cover with plastic wrap and chill to 35–36°C before use.

🎂 Assembly & Decoration

Unmold frozen cake and place on serving plate.
Glaze frozen mousse quenelles and place on top.
Create white chocolate band on acetate and wrap around cake.
Garnish with macarons, fresh flowers, and grated white chocolate.