Mousse cake heart

12 servings
10 hour 30 min


1. Put butter at room temperature in a bowl, pour caster sugar, rub until homogeneous. Pour vanilla extract into the resulting mass, break the egg, mix. Sift flour and baking powder into the same bowl, stir the dough. Grease the baking dish with vegetable oil and powder with flour (it is very convenient to use a silicone dish). We lay out the dough and bake in the oven, heated to 180 degrees for 25-30 minutes, depending on the peculiarities of the oven. Put the cake on the grill, let it cool, cut it along into 2 cakes.

2. My strawberries, remove the ponytails, put them in a saucepan and fill them with icing sugar. Cook for 5 minutes, then grind with a blender. Pour cold water over the gelatin, let it swell, then melt in the microwave and put it into strawberry puree, mix, pour into a mold (the same mold in which the cake was baked), send it to the refrigerator until completely set.

3. Pour the cream (chilled) into a deep bowl, beat with a mixer immediately at low speeds, gradually increasing them. We cook strawberry puree, as for a jelly layer of fresh berries and powdered sugar. We pour gelatin into a mug, pour water, give time to swell, and then melt for 5 seconds in a microflash. Pour icing sugar into the lush cream mass, continue to beat, then pour strawberry puree and melted gelatin, mix, put in a pastry bag.

4. Put half of the mousse in the "heart" form, cover it with biscuit bark, lay out the gelatin layer and the rest of the mousse. We send the cake to the fridge for the whole night.

5. We pour gelatin into the piano, fill it with cold water, leave it to swell. Meanwhile, we break the chocolate bar into squares. Put the chocolate in a bowl, pour it with condensed milk. We pour sugar into a small saucepan, pour water, add glucose syrup and send it to the heat, heat it until boiling. Put the swollen gelatin into the hot syrup, mix. When the mass cools a little, connect the chocolate with it, add a couple of drops of gel dye, beat the glaze with a blender. Pass the finished mirror glaze through a very fine sieve to avoid any particles in the mass.

6. Put the frozen cake on a grill installed on a baking sheet and pour the resulting mirror glaze. On a cold basis, the glaze freezes quite quickly. On the substrate, we lay out the still unclaimed second part of the biscuit, and transfer a mousse cake watered with glaze to it. We decorate at will. I decorated with pieces of strawberries, chocolate hearts, chopped peanuts and mint leaves. It turned out beautiful) Now the cake is completely ready to serve on the table. Enjoy on health!