I just can't wait for strawberry season to start, but I couldn't hold out any longer and bought some frozen strawberries)) Luckily, they're sold in every supermarket here. And I made this wonderful, delicate mousse cake. For the crust I used cookies with a touch of cocoa, for the mousse layer I used strawberry purée, then another layer of pure strawberry purée, and heavy cream on top for a beautiful finish and a contrast in flavor. The cake is incredibly easy to make — as you can see, you don't even need an oven, so you can make it on the hottest summer day. For now, let's get a head start on summer and strawberry season)) And by the way, this cake is really versatile — even if you don't have strawberries, you can make it right now with other berries. Raspberries or black currants work great and taste just as amazing! P.S. By the way, there's also a wonderful strawberry cake on Kamelist: Strawberry Cream Mousse Cake.
Ingredients:
- Crust:
- 100 g cookies
- 50 g butter
- 2 tsp cocoa
- Mousse:
- 300 g heavy cream 33%
- 300 g strawberries (frozen or fresh, or other berries)
- 100 g powdered sugar
- 2 tbsp lemon juice
- 10 g gelatin
- Jelly layer:
- 300 g strawberries (frozen or fresh, or other berries)
- 1-2 tbsp powdered sugar
- 5 g gelatin
- Also:
- 100 g heavy cream 33%, strawberries
How to cook strawberry mousse cake
Place the cookies and cocoa in a food processor and pulse until finely ground into crumbs. Add the melted butter and pulse again to combine.
Pour the crumb mixture into a springform pan (I use a 20 cm cake ring) and press it down firmly. Refrigerate while you prepare the mousse.
Make the mousse. Thaw the strawberries (all of them, i.e. 600 g) — to speed things up, you can do this in the microwave. Place them in a blender and purée until smooth.
Divide the purée in half (one half goes into the mousse; set the other aside for the top layer). Stir the powdered sugar and lemon juice into the purée. Bloom the gelatin in 3–4 tbsp of water and let it sit for 10 minutes, or for the time indicated on the package. Heat until the gelatin is fully dissolved, let it cool, then stir it into the strawberry mixture.
Fold in the strawberry mixture vigorously but gently. You'll end up with a wonderfully flavorful strawberry cream. Taste it and, if needed, sweeten with a little more powdered sugar.
Make the strawberry layer. Stir the powdered sugar into the second half of the strawberry purée. Bloom the gelatin in 1–2 tbsp of water and let it sit for 10 minutes, or for the time indicated on the package. Heat until the gelatin is fully dissolved, let it cool, then stir it into the strawberry mixture. Pour the strawberry mixture over the mousse layer and refrigerate until the entire cake is fully set.
Warm the sides of the pan with a hair dryer or run a knife between the cake and the pan sides, then release and remove the ring. Whip the heavy cream and pipe rosettes — one per serving (I made 8), then garnish with strawberries or whatever berries you used to make the cake. By the way, my strawberries for decoration were frozen too.
This strawberry mousse cake comes out incredibly light — you don't even need tea with it, because it just melts in your mouth like a soft, weightless cloud! My daughter finished her slice in the blink of an eye, and my husband and I weren't far behind)) It turned out to be a wonderfully delicious, light, and delicate cake!
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