Strawberry mousse cake

Splendid. Finally there are local strawberries. I can hardly wait to be able to pick the first berries myself. A couple of recipes have been on my to-bake list for weeks, including this strawberry mousse cake. Oh, that's right. It is not baked. The refrigerator can also run. Although he always does a very good job in between, he rarely takes care of cakes from start to finish. Really far too rare. He should actually answer a lot more often. Especially when it gets warmer again soon.


For the ground:

  • 150 g oat biscuits
  • 40 g butter
  • 50 g dark chocolate

For the strawberry mousse and filling:

  • 250 g strawberries for the strawberry mousse
  • 350 g medium-sized strawberries for the "filling"
  • 100 g mascarpone
  • 250 g low-fat quark
  • 1 teaspoon lemon juice
  • 55 grams of sugar
  • 2 sheets of white gelatin
  • 2 sheets of red gelatine (alternatively white gelatine + some food coloring, if the strawberries are a bit pale)
  • 200 g cream

For the decoration:

  • 6-7 strawberries
  • 50 g dark chocolate
  • Sugar pearls at will
  • Also:
  • 1 springform pan 18 cm
  • Hand blender or high-performance mixer
  • 1 hair strainer



For the ground:

  1. Line a 18 cm springform pan with baking paper.
  2. Melt the butter and chocolate (chopped) over a hot water bath.
  3. Chop the oat biscuits. In a high-performance blender or in a freezer bag and filled with a rolling pin.
  4. Mix the oat biscuit crumbs with the chocolate butter and place in the springform pan. Spread with a tablespoon and press down. Chill in the refrigerator for 30 minutes.

For the filling:

  1. Clean, rinse and pat the strawberries dry.
  2. Puree 250 g strawberries and pass through a hair sieve. The kernels remain in the sieve and are no longer used.
  3. Mix the mascarpone, sugar, quark, lemon juice and strawberry puree until smooth.
  4. Soak the gelatine in cold water. Place dripping wet in a small saucepan and dissolve over medium heat. NOT COOK! Remove from heat, add 2-3 tablespoons of the cream and stir cold.
  5. Add the gelatine cream to the remaining cream and stir.
  6. Whip the cream until stiff and fold it carefully into the strawberry cream.

So it goes on:

  1. Spread 2-3 tablespoons of strawberry mousse on the biscuit base.
  2. Cut off the green of the strawberries. Halve part of the strawberries and place the cut on the edge of the springform pan.
  3. Spread the rest of the strawberries on the biscuit base.
  4. Put the strawberry mousse on top and distribute carefully.
  5. Paint smooth. Then lightly tap the mold twice on the worktop so that air bubbles can escape.
  6. Let set in the refrigerator for at least 4 hours. It is also possible overnight.
  7. Before serving, chop the chocolate and melt over a hot water bath.
  8. Meanwhile, carefully remove the cake from the mold and place it on a cake plate.
  9. Halve the strawberries and dip half into the chocolate. Drain and place on top of the strawberry mousse cake. Decorate with sugar sprinkles.