Strawberry mousse cake

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   Let's prepare the ingredients for the cake. We will use sponge cake as the base for the cake. Although you can also make a crust from shortbread crumbs or, without baking at all, from ready-made shortbread cookies. The sponge cake can be baked according to any proven recipe. Beat a chicken egg into a bowl and add sugar.

2. STEP 2

   

   Blend with a blender until a foamy mixture forms.

3. STEP 3

   

   Add sifted wheat flour and baking powder. Gently mix the dough with a spoon (from bottom to top) until the dough becomes homogeneous, but does not settle.

4. STEP 4

   

   Pour the biscuit dough into the buttered pan (bottom and sides). Preheat the oven to 180 degrees. Bake the biscuit for about 30 minutes.

5. STEP 5

   

   We check readiness with a wooden toothpick; it should come out dry. Remove the biscuit from the mold. Cut a circle to the size of the springform pan in which the cake will be assembled. Let the cake cool.

6. STEP 6

   

   You need to prepare the gelatin in advance according to the instructions on the package. As a rule, it needs to be filled with cold boiled water and left for half an hour to swell.

7. STEP 7

   

   While the gelatin swells, prepare the base for the strawberry compote. We wash fresh or frozen strawberries, dry them and turn them into a homogeneous puree with a blender. Pour it into a saucepan, add sugar and put on fire, cook until the sugar is completely dissolved, stirring. Turn off the fire.

8. STEP 8

   

   Dissolve the gelatin in a water bath or over low heat on the stove, without bringing to a boil, stirring constantly. Divide the jelly mixture into two parts. Combine one part with strawberry puree and mix thoroughly.

9. STEP 9

   

   Pour heavy cream into another metal bowl, add sugar and vanillin, put on fire, heat the mixture, but do not bring to a boil, beat the mixture with a whisk. Pour in the remaining jelly mixture and mix thoroughly.

10. STEP 10

    

    Let's start assembling the cake. It is better to cover the mold or cooking ring with cling film to make it easier to remove the cake later. Place the biscuit in a springform pan.

11. STEP 11

    

    Pour mousse cream on top. Place in the refrigerator for an hour and let the first layer of cream harden.

12. STEP 12

    

    Then pour a layer of strawberry compote and put it in the refrigerator again for an hour.

13. STEP 13

    

    If desired, the cake can be filled with glaze or, like mine, decorated with fresh strawberries. The cake is ready. Can be served. Enjoy your tea!

Comments on the recipe

ViKein

17.10.2023

4.8

It turned out perfect. True, I didn’t follow the recipe exactly. I used half as much sugar, cottage cheese instead of sour cream, and raspberries instead of strawberries.

Daria

17.10.2023

5

What to do? The compote doesn’t harden ((and I didn’t go too far with gelatin (I added a lot of water to it (