Mousse strawberry cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the cake. We will use a sponge cake as the basis for the cake. Although you can also make a cake from sand crumbs or, in general, without baking from ready-made shortbread cookies. Sponge cake can be baked according to any proven recipe. In a bowl, beat in a chicken egg, add sugar.

2. Step 2:

   

   Whisk with a blender until a foaming mixture forms.

3. Step 3:

   

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

4. Step 4:

   

   In the greased with butter (bottom and sides) pour the sponge dough. Preheat the oven to 180 degrees. Bake the sponge cake for about 30 minutes.

5. Step 5:

   

   Check readiness with a wooden toothpick, it should be dry at the exit. Remove the biscuit from the mold. We cut out a circle according to the size of the detachable shape in which the cake will be assembled. Let the cake cool down.

6. Step 6:

   

   You need to prepare gelatin in advance according to the instructions indicated on the package. As a rule, it should be filled with cold boiled water and left for half an hour to swell.

7. Step 7:

   

   While the gelatin swells, prepare the base for strawberry compote. Fresh or frozen strawberries are washed, dried and turned into a homogeneous puree with a blender. Pour it into a saucepan, add sugar and put it on fire, cook until the sugar is completely dissolved, stirring. Turn off the fire.

9. Step 8:

   

   Dissolve gelatin in a water bath or over low heat on the stove, without bringing it to a boil, stirring constantly. We divide the jelly mixture into two parts. Combine one part with strawberry puree and mix thoroughly.

10. Step 9:

    

    Pour thick cream into another metal bowl, add sugar and vanilla, put on fire, warm up the mixture, but do not bring it to a boil, whisk the mixture with a whisk. Pour in the remaining jelly mixture and mix thoroughly.

11. Step 10:

    

    Let's start collecting the cake. It is better to tighten the form or cooking ring with cling film so that the cake is easier to take out later. We put the biscuit in a detachable mold.

12. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

    If desired, the cake can be filled with icing or, like mine, decorated with fresh strawberries. The cake is ready. You can serve it to the table. Have a nice tea party!