Mousse Cake "Strawberries and Cream"

Name: Mousse Cake "Strawberries and Cream"
Ingredients: 1 egg; 30 g sugar; 30 g flour; 0.5 tsp vanilla sugar; 0.25 tsp baking powder; 400 g strawberries; 70 g sugar; 10 g gelatin; 550 g heavy cream 33%; 2-3 tbsp powdered sugar; 5 g gelatin; 0.5 tsp vanilla sugar; strawberries

A delicate, wonderfully delicious cake with strawberries and heavy cream! I based it on my Apple Sponge Cake with Cream — I made the sponge layer half as thick, replaced the apple layer with a strawberry one, and topped it with the same tall, airy cream mousse! The result was absolutely stunning, and I loved it, since strawberries are one of my favorite things! Even my husband — who is pretty indifferent to strawberries and is quite spoiled by the variety of cakes and baked goods I make — said the cake was absolutely delicious!))

Ingredients:

Sponge cake:
1 egg
30 g sugar
30 g flour
0.5 tsp vanilla sugar
0.25 tsp baking powder
Strawberry mousse:
400 g strawberries
70 g sugar
10 g gelatin
Cream mousse:
550 g heavy cream 33%
2-3 tbsp powdered sugar
5 g gelatin
0.5 tsp vanilla sugar
For decoration:
strawberries

How to cook mousse cake "strawberries and cream"

Make the sponge cake. Thoroughly beat the egg white, gradually adding the sugar mixed with vanilla sugar, and beat to stiff peaks. At the end of beating, add the egg yolk and beat a little more.

Sift the flour and baking powder over the beaten mixture. Gently fold it in from the bottom up with sweeping motions, being careful not to deflate the batter.

I used a 20 cm pastry ring for baking. Line the bottom, but do not grease the sides. Transfer the batter and spread it out evenly.

Place in an oven preheated to 180°C and bake for approximately 10–15 minutes.

Make the strawberry mousse. Place the strawberries in a food processor.

Add sugar to taste, keeping in mind how tart your strawberries are. Blend thoroughly.

Pass through a fine-mesh strainer to remove the small seeds.

Soak the gelatin in 50 g of water ahead of time and let it bloom. Then heat it until hot so the gelatin dissolves completely. Let it cool. Pour it in a thin stream into the strawberry mixture, stirring vigorously. Place in the refrigerator or freezer until thickened (this is necessary so the strawberry mixture does not soak into the sponge). Stir periodically so the mixture thickens but does not set completely. But if you happen to miss the moment, warm it briefly in the microwave — just a few seconds — and stir it back together.))

Assemble the cake. Run a knife along the inside edge of the ring, remove the sponge cake, and flip it upside down.

Pour the strawberry mixture over the top and spread it evenly. Refrigerate until fully set.

Make the cream mousse. A quick note: I used 5 g of gelatin and the mousse layer turned out very delicate and airy. However, if you are unsure about the quality of your gelatin, or not confident that you whipped the heavy cream well enough, you can increase the amount of gelatin slightly — for example, to 7 g. That said, I want to emphasize that the less gelatin you use, the tastier and more delicate the cake will be! Soak the gelatin in 50 g of water ahead of time and let it bloom. Then heat it until hot so the gelatin dissolves completely. Let it cool. Whip the heavy cream to a fairly thick consistency, adding the powdered sugar and vanilla sugar as you go. Then pour in the gelatin (pour it near the whisk while continuing to beat) and beat a little more. Pour the cream into the mold and refrigerate until the cake is fully set.

To remove the finished cake, I warm the outside of the ring with a hair dryer and then unclasp the mold — but you can also simply run a knife along the inside edge to release the cake from the mold. Decorate with strawberries.