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Rideau Hall



Wild Strawberry Flourless Short Cake Wild Strawberry Flourless Short Cake
with a Fruit Beer Mousseline
and Sweet Cicely Sorbet (optional)

Serves 4

For the fruit beer mousseline

  • 2 egg yolks
  • 1/2 vanilla bean or 2 tsp of vanilla extract
  • 65 ml (1/4 cup) blackberry flavored white beer
  • or a carbonated fruit soda
  • 30 g (1 oz) sugar
  • 85 ml (1/3 cup) 35% cream

For the wild strawberries

  • 150 g (5 oz) wild strawberries
  • or regular strawberries or your favourite berries
  • 1 tbsp sugar
  • a drizzle white beer or other fruit beer or carbonated fruit soda or fruit wine
  • 1 tbsp redcurrant jelly

For the Cake

  • 5 egg whites
  • 3 egg yolks
  • 240 g (8 oz) sugar
  • 240 g (8 oz) ground almonds
  • 5 g cinnamon (ground)
  • 5g baking powder

Berries preparation

  • Mix the strawberries with the sugar and beer. Leave covered until ready to use.

Cake preparation method

  • In a mixer, whip the egg yolks with half of the sugar until a ribbon is attained, set aside.
  • In a mixer, whip the egg whites with the rest of the sugar until a stiff peak is attained and fold in with the whipped yolks.
  • Mix the ground almonds with the baking powder and cinnamon and fold into the whipped egg mixture.
  • Place the mixture in 2 buttered 9 inch cake pans and cook in a preheated 375°F oven for 20 minutes or until lightly golden.
  • Gently set aside until cool. Cover and keep aside until ready to use.

Fruit beer mousseline preparation

  • In a stainless steel bowl over medium heat, emulsify the egg yolks with the white beer until light a frothy, add the sugar and set aside.
  • In a separate bowl, whip the cream until stiff, add the vanilla and fold into the emulsified egg yolks.
  • Refrigerate until use.

Putting the dessert together

  • Strain the strawberries, but save the juice as you will be brushing the cake with it later.
  • Fold some of the red currant jelly with the strawberries.
  • Cut the cake 8 square pieces so that 2 pieces make one portion.
  • Brush the almond flourless cake with the strawberry juice.
  • Spoon some of the mousseline over one piece of cake, cover with some of the strawberries and with a little more mousseline. Top with a second piece of cake.
  • Drizzle some of the red currant jelly over and around the shortcake, and sprinkle with powdered sugar.
  • Spoon a home made lemon sorbet next to the shortcake and garnish with mint leaf.

Recipe from Chef Louis Charest

Updated: 2019-03-28
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