Strawberry Curd Mousse Cake with Vanilla Biscuit

The most delicate mousse of soft cottage cheese and fresh strawberries and a delicious tender biscuit. And cooking is quick and easy.

Ingredients

• For test:
• Melted butter - 30 g
• or vegetable oil - 2 tbsp. spoons
• Eggs - 3 pcs.
• Sugar - 100 g
• Flour - 140 g (1 cup with a volume of 200 ml)
• Baking powder - 0.5 tsp
• Vanilla sugar - 1 teaspoon
• Salt - 1 pinch
• For mousse:
• Strawberry puree - 300 ml
• or strawberries - 500 g
• Cottage cheese soft - 300 g
• Cream 33% - 200 ml
• Sugar - 120-150 g (to taste)
• Instant gelatin - 20 g
• Water for soaking gelatin - 100 ml
• For decoration (optional):
• Strawberries - to taste
• Peeled crushed pistachios - to taste
• Fresh mint - to taste

Directions

1. Whisk eggs until foamy.
2. Add sugar, vanilla sugar and a pinch of salt.
3. Whisk at high speed until light and fluffy.
4. Add baking powder to flour, mix.
5. Flour needs a little more than a glass with a capacity of 200 ml or a little less than a glass with a capacity of 250 ml.
6. Sift the flour in parts to the beaten eggs, mixing the dough.
7. Stir with a whisk, so that there are no flour lumps, until smooth.
8. Add butter (melted butter or vegetable) and mix well again.
9. Cover the form with parchment paper.
10. Pour the dough into the form, level it.
11. We bake a biscuit in a preheated oven at a temperature of 190 degrees for 12-15 minutes.
12. The biscuit is browned, we take it out of the oven. We determine the readiness of the biscuit with a wooden stick - it should be dry after piercing the cake.
13. Transfer the hot cake to a wire rack to cool completely.
14. Prepare the mousse: pour gelatin with cold water, mix and leave to swell.
15. Preparing strawberry puree with a blender.
16. Rub the puree through a sieve.
17. Pour strawberry puree into a saucepan, add sugar, mix.
18. Put strawberry puree on fire, bring to a boil and remove from heat.
19. Add the swollen gelatin to the hot puree, mix well so that the gelatin is completely dissolved. Cool the puree to room temperature.
20. To soft cottage cheese (you can rub the cottage cheese through a sieve), add chilled strawberry puree, mix.
21. Whip the chilled heavy cream on high speed until stiff.
22. Mix with a mixer until smooth.
23. We return the biscuit cake to the detachable form, line the edges of the form with parchment.
24. Pour the mousse over the cake, smooth it out. We put the strawberry curd mousse cake on a biscuit base in the refrigerator for 3-4 hours, you can overnight for complete cooling.
25. Remove parchment after cooling.
26. We decorate the cake with fresh strawberries, pistachios and fresh mint.
27. Bon Appetit everyone! Cook with pleasure!