I can’t wait for strawberry season to start, but I couldn’t stand it and bought frozen strawberries)) You can buy them in all supermarkets. And made such a wonderful mousse tender cake.
I made the base from biscuits and cacao, made the mousse layer from mashed strawberries, and another layer of pure strawberry puree, and cream on top for beauty and taste contrast.
The cake is easy to make, so you can make it in the summer even on the hottest day.
In the meantime, let’s prepare for summer and the strawberry season in advance)) But by the way, this cake is versatile, and even if you don’t have strawberries, you can make it right now with other berries.
For example,
raspberries or blackcurrants would be great, it would be just as delicious!
Ingredients:
Preparation:
Put the biscuits and cocoa in a food processor, chop thoroughly into fine crumbs. Add the melted butter and chop again.
Pour the crumbs into the cake tin (I have a 20 cm cooking ring), then press down thoroughly.
Place in the refrigerator while the mousse is cooking.
Making the mousse.
Defrost all the strawberries (600g), to make it faster, you can microwave them. Place them in the blender and blend until smooth.
Pour over a mesh colander to get rid of the seeds.
Halve the puree (half for the mousse and the other half for the top layer).
Add the icing sugar and lemon juice to the purée and stir.
Soak the gelatine in 3 to 4 tbsp water and leave for 10 minutes or as long as indicated on the package.
Bring to the heat until the gelatine has dissolved, then cool. Pour into the strawberry mixture while stirring.
Whip the cream to soft peaks.
Add the strawberry mixture and mix vigorously but gently.
The strawberry cream is delicious, flavourful strawberry cream. Taste and sweeten with more icing sugar if necessary.
Pour into a bowl over the biscuits and leave to set in the refrigerator for about 30-60 minutes.
Prepare the strawberry layer.
Add the icing sugar to the second half of the strawberry puree.
Soak the gelatine in 1-2 tbsp water and leave for 10 minutes or as long as indicated on the package.
Bring to the heat until the gelatine has dissolved, then cool. Pour into the strawberry mixture while stirring.
Pour the strawberry mixture over the mousse and leave it in the refrigerator until the whole cake has been set.
Heat the rim of the cake mold with a hairdryer or run a knife between the cake and the rim, then remove the rim.
Whip the cream, and arrange in rosettes according to the number of desired portions of the cake (I had 8), and decorate with strawberries or other berries from which you have made the cake. By the way, I have frozen strawberries for decoration too.
The strawberry mousse cake is very light, you don’t need to make tea for it, because it’s melting in your mouth like a gentle weightless cloud! My daughter ate her piece in no time, but my husband and I were right behind her))) It was a very tasty, light and delicate cake!
ENJOY!
