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.
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ingredients
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
Instructions
For the ground:
- Line a 18 cm springform pan with baking paper.
- Melt the butter and chocolate (chopped) over a hot water bath.
- Chop the oat biscuits. In a high-performance blender or in a freezer bag and filled with a rolling pin.
- 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:
- Clean, rinse and pat the strawberries dry.
- Puree 250 g strawberries and pass through a hair sieve. The kernels remain in the sieve and are no longer used.
- Mix the mascarpone, sugar, quark, lemon juice and strawberry puree until smooth.
- 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.
- Add the gelatine cream to the remaining cream and stir.
- Whip the cream until stiff and fold it carefully into the strawberry cream.
So it goes on:
- Spread 2-3 tablespoons of strawberry mousse on the biscuit base.
- Cut off the green of the strawberries. Halve part of the strawberries and place the cut on the edge of the springform pan.
- Spread the rest of the strawberries on the biscuit base.
- Put the strawberry mousse on top and distribute carefully.
- Paint smooth. Then lightly tap the mold twice on the worktop so that air bubbles can escape.
- Let set in the refrigerator for at least 4 hours. It is also possible overnight.
- Before serving, chop the chocolate and melt over a hot water bath.
- Meanwhile, carefully remove the cake from the mold and place it on a cake plate.
- Halve the strawberries and dip half into the chocolate. Drain and place on top of the strawberry mousse cake. Decorate with sugar sprinkles.