Strawberry Mousse Cake
Spoonsparrow Strawberry Mousse Cake: A self-baked sponge cake receives a layer of strawberry cream mousse – simply delicious!
Ingredients
- 125 g flour
- 60 g Butter
- 1 egg
- 30 g sugar
- 1 Tbsp vanilla sugar
- 500 g strawberries
- 125 g sugar
- 12 sheets white gelatin
- 4 tbsp apple juice
- 150 g yogurt
- 20 ml orange liqueur
- 300 g whipping cream
- 8 strawberries (with stems)
- 75 g chopped almonds
Instructions
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1.
Mix flour with sugar and vanilla sugar, add egg and butter in small pieces, and quickly knead into a shortcrust dough. Wrap the dough in cling film and let rest 30 minutes, then roll out on a lightly floured surface to springform size and bake in preheated oven at 200 °C (top/bottom heat) for about 15 minutes until golden brown. Remove, cool, and place into a ring.
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2.
Wash, trim, and pat dry the strawberries. Soak gelatin in cold water. Spread half of the strawberries on the sponge base; puree the other half and strain through a sieve. Heat apple juice with sugar, squeeze out excess water from gelatin and dissolve it in the hot liquid. Mix yogurt with strawberry purée and orange liqueur, then stir in the gelatin. Whip cream stiffly and fold into the mixture. Gently spread the mousse over the strawberries on the sponge base, smooth, and chill for at least 4 hours.
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3.
Remove the strawberry mousse cake from the ring to decorate. Wash and halve the strawberries. With a palette press almonds around the rim of the cake and arrange the strawberry halves on top.
