Strawberry cream gelatin cake

8 servings
5 hours

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

As a base from the pastry, bake the biscuit.

Beat a chicken egg with sugar with a blender or mixer until a mixture is obtained, which has increased in volume and with foam on the surface.

Gently pour in the baking powder and the sifted wheat flour. Stir the dough with a spatula to make it consistent as 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 combine perfectly. Be prepared for the fact that flour may be needed more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

Brush the cake baking tin with butter (bottom and walls). Pour the biscuit dough into the mold. The shape is approximately 16-18 centimeters in diameter. Preheat the oven to 180 degrees. Bake the biscuit for about 25 minutes, but you need to focus on the work of your oven, the size of the shape and the number of ingredients. The readiness of the biscuit must be checked with a wooden toothpick, at the exit it must be dry.

Remove the finished biscuit from the tin onto the grill and leave to cool.

Move on to making a creamy layer. Put the swollen gelatin on a heat, heat it over a medium heat, stirring constantly so that it dissolves completely, but do not bring the mixture to a boil. Turn off the heat, let the gelatin cool.

Pour the cream into a bowl or bowl of blender, add the sugar, lemon juice and whisk with a blender or mixer until smooth. Pour in half of the jelly mixture. Whisk the mixture again with a blender.

Cook the strawberry jelly. You can use fresh or frozen strawberries by defrosting them first. Wash the strawberries and grind with a mashed blender. Add sugar to the strawberry puree and pour in the remaining gelatin. Whisk again with a blender.

In a detachable mold or large, compared to a biscuit, a deep cup lined with cling film or a bag, put a biscuit, it should be in the center of the mold, from the walls of the mold to the edges it should be the same distance on all sides.

Pour the cream mixture over it. Refrigerate for 2 hours to set.

Remove the cake blank tin from the fridge, pour over the strawberry jelly.

Let the jelly freeze in the fridge.

On top, the cake can be decorated with melted white chocolate or fresh strawberries cut into halves. Give the cake some more to stand in the fridge and serve to the table.

Have a nice tea party!