Mousse cake with strawberries

Mousse cake with strawberries

Ingredients

• 4 eggs
• 100 g sugar
• 30 g coconut flakes
• 50 g flour
• 700 g strawberries
• 100 g sugar
• 300 ml cream (33%)
• 5 sheets of gelatin
• 300 ml cream (33%)
• 140 g white chocolate
• 2 sheets of gelatin
• 100 ml cold boiled water
• strawberry syrup to taste

Directions

1. Separate whites from yolks. Beat the yolks with sugar until white. Whip the whites into a strong foam.
2. Add flour and coconut flakes to egg yolks. Mix.
3. Gently fold in the beaten egg white.
4. Stir with a spatula from top to bottom.
5. Line a baking dish with a diameter of 28 cm with parchment paper, pour the dough into it and level it. Bake the cake in a preheated oven at 180 degrees for 25-30 minutes.
6. Remove the finished biscuit from the mold and cool.
7. Transfer the cooled biscuit to a detachable form and soak it with strawberry syrup. Put a border tape or parchment paper on the side of the mold to smooth the sides of the mousse.
8. You can also cover the sides of the form with cling film.
9. For strawberry mousse, puree 500 g of strawberries, add sugar and mix. Pour gelatin sheets with cold water and leave for a few minutes, until softened.
10. Strawberry puree is good to warm until the sugar dissolves, but do not boil. Squeeze out the gelatin and add to the puree. Mix and chill.
11. Whip 300 ml of cream. Cut 100 g strawberries into cubes and add to the cream. Mix.
12. Combine strawberry puree with gelatin and cream. Mix.
13. Cut a few strawberries in half and set around the perimeter of the mold.
14. Gently pour over the strawberry mousse, smooth and refrigerate until the mousse is set, about 1 hour.
15. For the white chocolate mousse, soak the gelatin sheets in cold water. Melt white chocolate with a little cream in a water bath.
16. Then squeeze the gelatin and add it to the chocolate mass.
17. Whip cream until stiff peaks. Combine cream and white chocolate mass, mix.
18. Spread the white chocolate mousse over the strawberry mousse and refrigerate for a few hours until completely set (preferably overnight)
19. Decorate the finished cake at your discretion and you can serve it on the table. Bon appetit!