Strawberry Cloud Cake 3 Ingredients (Print Version)
Light, chilled strawberry applesauce cloud cake—super airy and doesn’t need baking. Just three things tossed in.
# Ingredients:
→ Main Ingredients
01 -
15 g plain gelatin powder
02 -
313 g no-sugar-added applesauce
03 -
77 g fresh strawberries, chopped up into cubes about 1.25 cm
# Steps:
01 -
Press a big piece of parchment paper into an 8 or 9 cm square pan. Let it hang over at the edges. It'll help you lift everything out when you're done.
02 -
Toss chopped strawberries and applesauce into a blender. Crank it up high until it all turns velvety and one even color.
03 -
Pour your strawberry-applesauce mix into a large bowl that can take heat. Shake the gelatin all over the top. Whisk it well so it thickens up and has no dry spots.
04 -
Sit your bowl over a pot with water simmering below (but don’t let them touch). Stir softly till the gelatin disappears and it’s all nice and warm. Keep it from boiling. Pull it off the heat and let it sit for 10 minutes to cool off a little.
05 -
Dump the cooled mix into your stand mixer with the whisk. Blast it on high for about 15 minutes. When it’s puffed up four times bigger and looks kind of like whipped cream, you’re good. It should make soft peaks when you lift the whisk.
06 -
Scoop the fluffy stuff into your lined pan. Smooth out the top with your spatula. Pop it in the fridge for at least an hour to firm up.
07 -
Keep it chilled until you're ready to cut. Slice using a big sharp knife. Fancy it up with some whipped cream or whatever frosting you love. Chuck leftovers back into the fridge.
# Notes:
01 -
Stick with fresh strawberries for the best feel. Frozen ones just make it too watery and it won't fluff right.
02 -
Go with plain applesauce. Sweetened kinds stop everything from puffing up like it should.
03 -
If you can, put this together ahead of time. Leaving it overnight makes it set up super light and soft.
04 -
This is a super fluffy, light dessert. Don't expect it to be anything like the usual heavy cakes.