Strawberry Cloud Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/3 cups (313 g) applesauce with no added sugar
02 -
4 1/2 tsp (15 g) plain gelatin powder
03 -
1/2 cup (77 g) fresh strawberries, chopped into small chunks
# Instructions:
01 -
Grab some parchment paper and line a square pan (8 or 9 inches). Make sure there’s enough extra paper to pull the dessert out easily later.
02 -
Toss the strawberries and applesauce into your blender. Blend on high until you get a smooth, consistent color throughout.
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Pour the blended mixture into a big heat-safe bowl. Gently sprinkle the gelatin over it, then whisk until the mix thickens and the gelatin combines fully.
04 -
Put the bowl over a double boiler setup and warm it gently. Heat just enough for the gelatin to dissolve and the mixture to thin out slightly. Don’t let it boil. Take it off heat and leave to cool down for about 10 minutes.
05 -
Pour the cooled mixture into a stand mixer bowl with the whisk attachment. Turn it up to the highest speed and beat for roughly 15 minutes, letting it triple or quadruple in size and form stiff peaks.
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Spread the fluffy mix into the lined pan. Use a spatula to flatten the top, then pop it into the fridge for about an hour to firm up.
07 -
Use a sharp knife to slice the chilled dessert into pieces. Decorate with whipped cream if you like. Store leftovers in the fridge to keep them fresh.
# Notes:
01 -
With its fluffy, cloud-like texture, this sweet treat is best made the day before serving so it can set properly.
02 -
Stick to fresh strawberries for the best results, as frozen ones can make the dessert too watery.
03 -
Make sure to grab unsweetened applesauce. Sweetened versions might mess up the fluffiness of the mixture.
04 -
Want a variation? Swap strawberries for blueberries. Just know the texture might be denser, and the coloring will shift to a darker purple-gray.