Christmas Strawberry White Chocolate Mousse Cake

Sift the flour into the egg mixture in 3 additions, folding gently after each addition until almost combined. Scrape along the sides and bottom of the bowl so no dry flour remains.

Stir a small scoop of batter into the warm butter mixture until smooth. Pour this back into the main batter and fold gently until fully incorporated, making sure to lift batter from the bottom of the bowl.

Pour the batter into the prepared tray and spread it evenly. Tap the tray lightly on the counter to release large air bubbles.

Lower the oven temperature to 170C and bake for 15 minutes. As soon as the sponge comes out of the oven, tap the tray once or twice to reduce shrinking, then remove the cake from the tray and cool completely. Peel off the parchment.

Using an 18 cm mousse ring as a guide, cut 2 sponge circles from the sheet cake. Trim the circles as needed to fit neatly. Place 1 sponge round inside the ring and reserve the second for the top layer.

Hull the strawberries so they sit flat. Halve enough strawberries lengthwise to line the inside of the ring, then arrange the remaining whole berries over the sponge base. Refrigerate while you prepare the mousse.

For the mousse, whip the heavy cream over ice water to soft peaks, then refrigerate. In a small bowl, bloom the gelatin in water. Finely chop the white chocolate and melt it over a warm water bath; keep it fluid but not hot.

In a separate bowl, whisk the egg yolks, granulated sugar, and vanilla oil until slightly pale. Heat the milk and sweetened condensed milk in a saucepan over low heat until steaming but not boiling.

Slowly pour the warm milk mixture into the yolk mixture while whisking. Return everything to the saucepan and cook over low heat, stirring constantly, until slightly thickened. Remove from the heat and stir in the bloomed gelatin until fully dissolved.

Add the melted white chocolate and mix until smooth. Strain the mixture into a clean bowl, then set the bowl over ice water and stir for about 2 minutes, just until cooled slightly and lightly thickened.

Fold the whipped cream into the cooled chocolate base in 3 additions. Stir in the rum. The mousse should be smooth, airy, and pourable.

Take the prepared cake ring from the refrigerator and spoon in the mousse, pressing it gently around the strawberries so there are no gaps. Level the top, place the second sponge round on top, and refrigerate for at least 3 hours, or until fully set.

To unmold, wrap the ring with a hot towel for a few seconds, then lift it off carefully. If needed, trim the top sponge layer so the surface is flat.

For the top coating, melt the white chocolate with the milk in the microwave in short bursts until smooth. Let it cool for 2 to 3 minutes, then spread it over the top of the cake. Chill for 15 minutes.

For the strawberry glaze, combine the agar and granulated sugar in a small bowl. Bring the water to a boil in a saucepan, reduce the heat slightly, then whisk in the agar mixture in several additions until fully dissolved. Simmer for 1 minute.

Remove the glaze from the heat and let it cool for 7 to 8 minutes. Dip the strawberries into the glaze and let the coating set; agar will firm up quickly as it cools.

Dust the cake lightly with powdered sugar. Decorate the top with the glazed strawberries. Whip the extra cream with sugar and pipe small dollops around the fruit, then finish with blueberries and mint.