Mousse strawberry cake

8 servings
3 hours 30 min

Let's make the ingredients for the cake. We will use biscuit as the basis for the cake. Although you can also make shortbread cake or, in general, without baking from ready-made shortbread cookies. Sponge can be baked with any proven recipe. Drive a chicken egg into a bowl, add sugar.

Beat with a blender until a foaming mixture is formed.

Add sifted wheat flour and baking powder. Gently stir the dough with a spoon (down - up) so that the dough becomes homogeneous, but does not settle.

Pour the biscuit dough into the butter (bottom and sides). Heat the oven to 180 degrees. Bake the biscuit for about 30 minutes.

We check the readiness with a wooden toothpick, at the exit it should be dry. Take the biscuit out of the mold. We cut out a circle according to the size of the split shape in which the cake will be collected. Let the bark cool.

It is necessary to prepare gelatin in advance according to the instructions indicated on the package. As a rule, it must be poured with cold boiled water and left for half an hour to swell.

While the gelatin swells, we will prepare a base for strawberry compote. Rinse fresh or frozen strawberries, dry them and turn them into a homogeneous mash with a blender. Pour it into a saucepan, add sugar and put it on the heat, cook until the sugar is completely dissolved, stirring. We turn off the fire.

Dissolve the gelatin in a water bath or low heat on a stove, not bringing to a boil, constantly stirring. The jelly mixture is divided into two parts. Combine one part with strawberry puree and mix thoroughly.

Pour thick cream into another metal bowl, add sugar and vanillin, put on heat, 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.

We start collecting cake. It is better to tighten the mold or culinary ring with cling film so that later the cake is easier to remove. We put the biscuit in a detachable shape.

Pour mousse cream on top. We put it in the refrigerator for an hour, let it freeze the first layer of cream.

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

If desired, the cake can be poured with glaze or, like mine, decorated with fresh strawberry berries. The cake is ready. You can serve to the table. Have a nice tea party!