Mousse cake with strawberries
Источник фото: https://ru.123rf.com/profile_nateemee
Mousse cakes are not my thing! I like to eat them, but not cook them. Therefore, when I come across the simplest recipe, I take it on. The same thing happened with this cake. There were no strawberries in the freezer, and the cake was incredibly easy to prepare, so we decided to make it.
It was so tasty and weightless that we ate it in a day. Everything about it is perfect: a delicate sponge cake, and a mousse layer that is moderately sweet, it is very tender!
I highly recommend!!!
Please note that the sponge cake is baked in a 20 cm mold, then cut to fit an 18 cm mold, and the cake is assembled in a 20 cm mold. All these manipulations are carried out so that the sponge cake is not tall.
Ингредиенты
Dough:
Chicken egg - 2 pcs.
Salt - a pinch
Sugar - 60 g
Wheat flour - 50 g
Starch - 15 g
Butter - 15 g
Mousse:
Strawberries - 500 g
Sugar - 50 g
Lemon (juice) - 1-2 tsp.
Gelatin (powder) - 15 g
Cream 35% - 240 g
Powdered sugar - 20 g
Рецепт
1. Beat eggs with salt and sugar until fluffy.
2. Add flour mixed with starch. Stir gently.
3. Add melted, but not hot, butter. Stir.
4. Pour the dough into a mold (20 cm), the bottom of which is covered with parchment. Bake in an oven preheated to 180 degrees for 15-20 minutes. Find your way around your oven!
5. The biscuit layer is ready. Cool slightly in the pan, then completely cool on a wire rack. It cools down very quickly.
6. Cut the finished sponge cake to fit an 18 cm mold and place it on the bottom of a mold with a diameter of 20 cm (in the center). I have this ring.
7. Line the walls with tape, parchment or foil - whatever you have on hand. Then, when the cake is ready, you simply remove this layer. If there is nothing, then the finished cake can be removed by walking along the walls of the mold with warm air (hair dryer), or, in extreme cases, with a knife or spatula.
8. Set aside.
9. Puree the strawberries with an immersion blender, add sugar and lemon juice. Place on the stove and heat until the sugar is completely dissolved, but do not bring to a boil. The mass should be warm. If it turns out that the mass is hot, cool it a little. Add gelatin and immediately mix well with a whisk so that there are no lumps. Cool the mixture to room temperature or at least lukewarm.
10. Whip the cream with powdered sugar until soft peaks form.
11. Fold the whipped cream into the strawberry mixture in several additions.
12. Mix with a whisk: this is a mousse layer, it should be airy.
13. Pour the strawberry mousse over the top of the sponge cake.
14. Level it out. Place the strawberry mousse cake in the refrigerator for 4-5 hours. I cleaned it up at night because I was cooking it late at night. Actually, the strawberry mousse cake is ready. This is what it looks like after the strawberry mousse has set.
15. Have a pleasant gastronomic experience!