Irresistible Strawberry Mousse Delight

A very tender and tasty treat with strawberries and mousse cream! Strawberry mousse cake is a very easy to eat dessert that hardly anyone can resist. Guests will especially like this cake on hot summer days; it cools perfectly. Of course, it takes a lot of time to prepare it, but more time is spent waiting for the layers to harden; it is not difficult to prepare. You can prepare such a delicacy not only in the summer during the strawberry ripening season, but also in the winter with frozen berries.
cook time: 3h 30 min
Gavin Tanner
Irresistible Strawberry Mousse Delight

Nutrition Facts (per serving)

197
Calories
7g
Fat
31g
Carbs
3g
Protein

Ingredients (8 portions)

For the biscuit:

Chicken eggs 1 pc
Sugar 50 g
Wheat flour 50 g
Baking powder 5 g

For the strawberry compote:

Sugar 150 g
Strawberry 300 g
Gelatin 15 g
Water 2 tbsp

For the creamy mousse:

Sugar 150 g
Gelatin 15 g
Water 2 tbsp
Heavy cream 250 g
Vanillin 2 g

For decoration:

Strawberry 300 g

Recipe instructions

Step 1

Step 1
Letʼs 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.

Step 2

Step 2
Blend with a blender until a foamy mixture forms.

Step 3

Step 3
Add sifted wheat flour and baking powder. Gently stir the dough with a spoon (from bottom to top) until the dough becomes homogeneous, but does not settle.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Step 10
Letʼs 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.

Step 11

Step 11
Pour mousse cream on top. Place in the refrigerator for an hour and let the first layer of cream harden.

Step 12

Step 12
Then pour a layer of strawberry compote and put it in the refrigerator again for an hour.

Step 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!

Additional rubrics

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