Light Strawberry Mousse Cake with Gelatin

Very tender, light and delicious strawberry cake! Many people love sweets, but refuse them, fearing for their figure. However, not all sweets are harmful and high in calories. Sometimes you can allow yourself a piece of cake, especially if it is mousse with berries, for example, strawberry mousse cake. There are several different recipes for making this delicacy. You can use shortbread crumbs as the dough base or bake a sponge cake. Some housewives also make mousse from eggs, while others use gelatin. In any case, you can choose a more interesting recipe for yourself.
cook time: 5h
Freya Ashford
Light Strawberry Mousse Cake with Gelatin

Nutrition Facts (per serving)

208
Calories
8g
Fat
23g
Carbs
4g
Protein

Ingredients (8 portions)

For the biscuit:

Chicken eggs 1 pc
Sugar 50 g
Wheat flour 50 g
Baking powder 2 g

For the creamy layer:

Sugar 85 g
Cream 400 ml
Lemon juice 0.5 tsp
Gelatin 10 g

For strawberry jelly:

Sugar 50 g
Gelatin 10 g
Strawberry 300 g

To decorate the cake:

Strawberry 150 g

Recipe instructions

Step 1

Step 1
;How to make Strawberry and cream cake with gelatin? Prepare the ingredients for the mousse cake. Get started by preparing the gelatin and preparing the sponge dough. Gelatin must be prepared according to the instructions on the package. As a rule, it should be soaked in cold boiled water in the proportion of one tablespoon of gelatin powder to a glass of water. For strawberry jelly and mousse we need only 20 g of gelatin powder.

Step 2

Step 2
Bake a sponge cake using the dough as a base.

Step 3

Step 3
Beat the chicken egg with sugar with a blender or mixer until the mixture has increased in volume and has foam on the surface.

Step 4

Step 4
Gently add baking powder and sifted wheat flour. Mix the dough with a spatula until it has the consistency of thick sour cream and without lumps. If desired and to taste, you can make it chocolate with the addition of cocoa; chocolate, cream and strawberries go well together. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Step 5

Step 5
Grease the cake pan with butter (bottom and sides). Pour the biscuit dough into the mold. The shape is approximately 16-18 centimeters in diameter. Preheat the oven to 180 degrees. Bake the sponge cake for about 25 minutes, but you need to focus on the operation of your oven, the size of the mold and the amount of ingredients. You need to check the readiness of the biscuit with a wooden toothpick; it should come out dry.

Step 6

Step 6
Remove the finished cake from the pan onto a wire rack and let it cool.

Step 7

Step 7
Proceed to preparing the creamy layer. Place the swollen gelatin on the fire, heat it over medium heat, stirring constantly until it completely dissolves, but do not bring the mixture to a boil. Turn off the heat and let the gelatin cool.

Step 8

Step 8
Pour the cream into a bowl or blender, add sugar, lemon juice and beat with a blender or mixer until a homogeneous mixture is obtained. Pour in half the jelly mixture. Beat the mixture again with a blender.

Step 9

Step 9
Prepare strawberry jelly. You can use fresh or frozen strawberries after defrosting them first. Wash the strawberries and puree them in a blender. Add sugar to the strawberry puree and pour in the remaining gelatin. Beat again with a blender.

Step 10

Step 10
Place the biscuit in a springform pan or a larger deep cup than the sponge cake, lined with cling film or a bag; it should be in the center of the pan; the distance from the walls of the pan to the edges should be the same on all sides.

Step 11

Step 11
Pour the cream mixture over it. Place in the refrigerator for 2 hours to set.

Step 12

Step 12
Remove the cake pan from the refrigerator and fill it with strawberry jelly.

Step 13

Step 13
Let the jelly harden in the refrigerator.

Step 14

Step 14
The top of the cake can be decorated with melted white chocolate or fresh strawberries cut into halves. Let the cake sit in the refrigerator for a little longer and serve.

Step 15

Step 15
Enjoy your tea!

Additional rubrics

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