Strawberry mousse cake with champagne

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   Biscuit ingredients

2. STEP 2

   

   Biscuit. Beat eggs and sugar until foamy.

3. STEP 3

   

   Melt the butter, cool and add vanilla extract to the mixture.

4. STEP 4

   

   Sift the flour and add it gradually.

5. STEP 5

   

   Mix everything carefully and pour the mixture into a greased form.

6. STEP 6

   

   Bake at 180 degrees for 20 minutes.

7. STEP 7

   

   Ingredients for the mousse

8. STEP 8

   

   Mousse. Soak gelatin in water. Beat the yolks. Mix lemon juice, champagne, half the sugar and heat the mixture over the fire, do not boil. Cool the syrup.

9. STEP 9

   

   Slowly pour in the yolks and return to low heat, continue cooking, stirring.

10. STEP 10

    

    The mass should not boil. The end result will be a mixture similar to jelly. Add gelatin, mix everything and leave to cool. When heated, the mass foams very much.

11. STEP 11

    

    Whip the cream

12. STEP 12

    

    and gently stir into the mousse.

13. STEP 13

    

    At the last moment, lightly beat the whites, add sugar and continue beating until thick foam. Gently fold the whipped egg whites into the mousse.

14. STEP 14

    

    Gently fold the whipped egg whites into the mousse.

15. STEP 15

    

    Impregnation. Mix water and sugar and place over low heat, bring to a boil and cook for 3 minutes. After the syrup has cooled slightly, pour in the champagne. The first layer will be the cake layer. Soak the biscuit well with syrup.

16. STEP 16

    

    Pour the mousse onto the crust, smooth it out and refrigerate for at least one hour.

17. STEP 17

    

    Ingredients for jelly

18. STEP 18

    

    At this time, prepare the jelly. Soak the gelatin in water again. Combine champagne, lemon juice and sugar and heat until sugar dissolves. Add gelatin and cool

19. STEP 19

    

    Cut the strawberries into slices and place on top of the cake.

20. STEP 20

    

    Lightly pour some of the jelly over the strawberries and place in the refrigerator for about 20 minutes. This will allow the strawberries to set.

21. STEP 21

    

    Next, fill the cake with the remaining gelatin. Return the cake to the refrigerator until completely set, 4 hours.

22. STEP 22

    

    It turned out tasty and boozy.

23. STEP 23

    

    I like it. But next time I'll take apple juice instead of champagne.

Comments on the recipe

Mikhail S

03.09.2023

5

Tasty and beautiful

Alisa-108

03.09.2023

4.8

I would only serve this cake for an adult group. A cake for everyone. You can smell the alcohol.

Anahit

03.09.2023

4.5

Alice, I’ve had my eye on this cake for a long time, but I just can’t get around to it

Anahit

03.09.2023

4.7

Alice, how beautifully and neatly the cake turned out, just brilliant

Alisa-108

03.09.2023

4.9

Anahit, thank you. I just love these mousse cakes. I have made so many of them in my life. And in this cake I recommend using apple juice instead of champagne. It will taste better. I am very sensitive to alcohol. Even after eating a spoonful of champagne jelly, I felt the hops.

Anahit

03.09.2023

5

Well, I can say that alcohol doesn’t affect me at all, but I’ll listen to your advice, use apple juice, because I won’t be the only one eating cake. And I love cakes with gelatin (you have another interesting cake - lemon-mint) and only last year I learned how to work with it. I can’t wait for spring berries and fruits and I’ll start cooking all sorts of “delicious goodies” again.

Irisha

03.09.2023

4.9

Alice, the cake is simply gorgeous, so elegant Oh, when will the season of fresh berries and fruits begin?