Strawberry Mousse Cake!!!

Have you ever tried some thing so scrumptious you can barely stand it…and some thing that you’re even greater stunned that you truely made. This is one of these recipes. When you make this
Strawberry Mousse Cake you’ll sense like you’ve died and long past to heaven.


Simple and effortless ! My complete household loves this recipe so much. If it have been for them, I’d be making this each and every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:


Ingredients for a strawberry mousse cake for eight to 10 people:

+Almond cookie :
°3 eggs
°80g sugar
°10g cornstarch
°80g floor almonds
+Strawberry mousse:
°4 sheets of gelatin (8 g) (you can change with two g of agar agar if necessary)
°350g strawberries
°40g icing sugar
°380 ml full cream



Almond cookie base

1. Preheat the oven to 180°C.

2. Separate the whites from the yolks. Whisk the yolks with the sugar.

3. Add the cornstarch and floor almonds, mixing between every addition.

4. Whip the egg whites till stiff. Add them to the preparation. First add a properly spoonful of egg whites and stir vigorously to soften the batter. Incorporate the relaxation very delicately, with a spatula.

5. Pour the whole lot into an adjustable circle set to 20 cm in diameter, positioned on a plate included with baking paper.



Learn greater about the adjustable circle

6. Bake for 10 minutes.

Strawberry mousse

1. Place the gelatin in a bowl of bloodless water.

2. Wash and hull the strawberries.

3. Place strawberries and icing sugar in a saucepan and warmness till boiling.

4. Mix the whole lot with an immersion blender.

5. Add the drained gelatin. If you use agar agar, you will want to boil the strawberry purée with the agar agar for one minute. Let come to room temperature.

6. Whip the liquid cream till it thickens.

7. With a spatula, gently comprise the whipped cream into the strawberry purée.

8. Pour the whole lot over the almond biscuit

Enjoy !

Leave a Reply

Your email address will not be published. Required fields are marked *