Strawberry mousse cake

Category: Confectionery
Strawberry mousse cake


butter (I have a spread) 50 grams
wheat flour / grade 50 grams
almond flour (I have coconut meal) 50 grams
water as needed 1-2 tbsp. spoons
sugar 50 grams
cream 33-35% fat 50 grams
sugar 50 grams
strawberry puree 50 grams
egg 25 grams (half a medium egg)
cream cheese (I have homemade ricotta) 250 grams
strawberry puree 200 grams
sugar 50 grams
corn starch 10 grams (2 tsp)
gelatin 10 grams (2 tsp)
water 60 grams
milk 250 grams
cream 33-35% fat 200 grams
sugar 80 gram
corn starch 15 grams (3 tsp)
yolks 60 grams
gelatin 10 grams
water 60 grams
lemon zest 1/2 lemon
vanilla taste
butter 50 grams
Mirror glaze
condensed milk 70 grams
water 50 grams
invert syrup (starch syrup, corn syrup) 100g
sugar 100g
white chocolate (I have a confectionery icing) 100g
gelatin 10 grams
water for gelatin 60 grams
ring shape d16
ring shape d18
cling film
baking paper

Cooking method

  • Crumble
  • All foods should be at room temperature.
  • Grind the butter with sugar.
  • Add flour and knead the dough. If the dough is not going to, add 1-2 tablespoons of cold water.
  • Strawberry mousse cake The dough is dense.
  • Wrap the dough in foil and put in the freezer for 30-40 minutes.
  • Get it.
  • Place the split ring on baking paper and a baking sheet.
  • Grate the dough on a coarse grater.
  • Flatten in the ring and press down slightly.
  • Bake at 170 degrees for 20-25 minutes.
  • Remove and leave to cool in the ring.
  • Cheesecake
  • Mix sugar with egg.
  • Add cream.
  • Add cheese and stir (do not whisk)
  • Stir in the strawberry puree.
  • Strawberry mousse cake This is such a light mass.
  • Wrap the split ring with foil.
  • Pour out the cheesecake mixture.
  • Knock on the table with the mold so that the cake is even.
  • Bake at 160 degrees for 30-40 minutes.
  • Take out, allow to cool slightly.
  • Get out of the mold.
  • Wrap in foil and place in the freezer.
  • Confit
  • Pour gelatin with water to swell.
  • Mix starch with sugar.
  • Add strawberry puree.
  • Stir and boil with constant stirring until thickened.
  • Turn off heat and add swollen gelatin.
  • Strawberry mousse cake Stir.
  • Cover with contact foil and cool to room temperature.
  • Pour over crumble.
  • Place in the freezer for 2 hours.
  • Mousse
  • Add the zest to the milk.
  • Boil.
  • Cover and refrigerate.
  • All products, except cream, should be at room temperature.
  • The cream is very cold.
  • Mix sugar and starch.
  • Add yolks, stir.
  • Pour milk, straining, and stir so that there are no lumps.
  • Bring to a boil with constant stirring and thickening.
  • Strawberry mousse cake Turn off. Add swollen gelatin. Stir.
  • Cover with contact foil and cool to room temperature.
  • Add butter and beat with a mixer.
  • Strawberry mousse cake Whisk very cold cream until light. Begin to beat at the lowest speed, gradually adding it.
  • Strawberry mousse cake Mix the custard base and cream.
  • Mirror glaze
  • Pour gelatin with cold water to swell.
  • Pour condensed milk into a tall glass.
  • Break the chocolate on top.
  • Add swollen gelatin.
  • Mix water and sugar.
  • Add invert syrup.
  • Bring the syrup to a boil and boil to 103 degrees.
  • Pour the syrup into a glass.
  • Let stand for a minute to melt the chocolate.
  • Add white dye (titanium dioxide). This is necessary so that the glaze does not shine through and is colored evenly.You may not add. I didn’t add because I put in the icing, not the chocolate. And the glaze already contains white dye.
  • Beat with a hand blender.
  • You need to whip so that the cap with knives is completely in the liquid and at an angle of about 45 degrees so that less air gets in.
  • Cool, cover with contact foil.
  • It is advisable to keep it in the refrigerator for at least 12 hours, and then heat it up in a microwave or a water bath to a temperature of 32-35 degrees and beat. But you can use it right away when the glaze has cooled down to the desired temperature.
  • Strawberry mousse cake You can paint immediately or before use.
  • Assembly
  • Putting the cake in reverse order.
  • Tighten the ring (d18) on one side with cling film.
  • Tighten so that there are no wrinkles.
  • We put the ring on a flat surface (cutting board).
  • We lay the middle with a culinary border or file.
  • Place in the freezer for 10 minutes.
  • We get it.
  • Pour the mousse into it.
  • We take out the crumble with confit and cheesecake from the freezer.
  • Put the cheesecake on the confit.
  • Gently turn it over so that the crumble is on top and lower it into the mousse, trying to keep the cakes in the center.
  • We begin to gently press the cake into the mousse.
  • Remove the mousse that protrudes around the edges.
  • Strawberry mousse cake We tighten it with cling film and, together with the stand, transfer it to the freezer for at least 5 hours.
  • We put the cake on a hill on the wire rack.
  • We put the dishes down wider.
  • We remove the film, the ring, slightly warming it up with a hair dryer, the border on the sides.
  • Smooth the sharp edges from above with your hand.
  • We try to touch the cake less.
  • Pour the glaze on top in the center with a thick stream.
  • Let it spread evenly.
  • We trim from below.
  • Transfer carefully to a plate, plate or dish. You can no longer move it, otherwise the bottom can be damaged.
  • We decorate to your taste.
  • All. You can serve and surprise.
  • Strawberry mousse cake
  • Strawberry mousse cake
  • Enjoy)

The dish is designed for

12 servings


The recipe is here

Not everything is as scary as it seems. Cooking goes in order. Can be split over a couple of days.
Very tasty, spectacular and interesting. Recommend!

k @ wka
Mamadaragaya !!! Well, how long does it take to turn around in the kitchen to get such a beauty?
Wow!!!! What a handsome man! A work of culinary art! Angela you are just a CHEF!
Quote: ang-kay
All. You can serve and surprise.
surprised aaaaa .....

I want this little bit that I don't need on a plate anymore, I won't eat a whole one. Angela thanks, everything is very clear and accessible. Craftswoman.
Girls, thank you very much for your attention to the recipe)
Quote: k @ wka
Well this is how much you have to spin in the kitchen,
Galina, in fact, everything is not as complicated as it might seem. Everything is done in order. Wait only a long time.
Quote: Shyrshunchik
I don't need it anymore, I won't eat a whole
Tanya, eat it. In fact, it is small.
Quote: Tumanchik
just a CHEF!
Far to me, but nice)
Quote: Kalyusya
surprisedaaaaa ..
Angela, what a beautiful recipe! I'd like to repeat it. I went to study
Nadyush, I hope you make up your mind.
I'm out!
Masterpiece !!!
Ksyusha, thank you. I have no doubt that you will succeed if you decide to do it)
my jaw on the floor is very, very cool, beautiful and delicious!
Natalie, Thank you)
Angela ..... I was stunned .... did you do that ?! !!!)))
Respectische just !!!!!! How much work and patience, you are just smart! Bravo!!!!
Such beauty! I don't even bookmark it - I just won't do that ...
I really want to say something, but I can't
I've been trying to repeat the cut after you for half a year ..., but here it is ...,
MASTER !!!!!!!
Katerina, Jeanne, Thank you. There is absolutely nothing complicated about this cake. I also did this the first time and everything worked out. Try it and you will succeed too. And that's for sure.
Irina F
Angela, brought you her cake!
Of course, I’m still that crooked, but I tried!
Strawberry mousse cake
The cut will be a little later.Cake in the candy bar for my daughter)
Ira, everything worked out. Well done. I'm looking forward to the cutter.
Irina F
Oh, Angela, I forgot to show the cutter! I am urgently correcting myself)
Strawberry mousse cake
To taste: a very delicate mousse layer, that's very very straight! I was afraid that because of the gelatin it would be denser, but apparently everything is exactly in moderation and this layer turned out to be wonderful!
Everyone who tried this cake was satisfied!
Thank you, dear !!!
Ira, very beautiful cut. Yes, gelatin in moderation. Many people, when they make such cakes to order, do not regret the gelatin so that the cake "does not drip". Accordingly, the result is completely different. Rough mousse and everything else. And so everything is very, very here. Thank you for making the decision. I am happy about it. I'm glad I liked the recipe)
Irina F
Angel, I was so worried, and suddenly it starts to flow, it's still hot! Although the condo works at home in the dining area. I made a candy bar and this cake was in the composition. The cake perfectly endured standing, not a single gram dripped! Slightly softer at room pace.
And, most importantly, it initially seemed that it would not work, that the recipe was complicated, but everything worked out !!!!
So that's great. So I wrote that everything is not as scary as it seems) Irochka, you are great for making up your mind. Now these cakes will be your favorites, you will see. Will want to do something else.
Good afternoon, please tell me, where can I buy invert syrup? I am very interested in your recipe and really want to try to cook this masterpiece!
Vicki, Victoria, go to the recipe for Irochka Tumanchik
See how to make such a syrup.
Victoria, in shops for pastry chefs or bakery. You can do it yourself. There is more than one recipe on the site.
Thank you very much for your answers! It is now clear.
Larissa u
Angela, I came to say thank you so much for the recipe, explanations, and video.
So something seemed difficult to me, for so long I could not make up my mind, but I did !!!
And it turned out !! Not cut yet, cut later, but now my handsome !!!
Strawberry mousse cake
Larissa, very nice!!! And it's not at all difficult, as it seems, right? Thank you for trusting the recipe. I'm really looking forward to the cut and taste)
Larissa u
ang-kay, yes Angela, thanks again! I'm waiting for children !! Everyone should try such beauty !!

Added Saturday 20 Aug 2016 10:04 PM

Strawberry mousse cake

And the cut also came out handsome !! It is of course a pleasure to take pictures of them !!!
Strawberry mousse cake
Angela, incredible performance!
Is there anything you can substitute for almonds in crumble? And is strawberry puree just grated strawberries? Do the seeds interfere?
Quote: Larissa U

And the cut also came out handsome !! It is of course a pleasure to take pictures of them !!!
Strawberry mousse cake
I missed the cutout. Looks like it was added to the main post. Larisochka, very beautiful performance. I'm glad that everything worked out and I liked the cake. I hope the children were delighted) Thank you for baking and bringing it.

Added Sunday 04 Sep 2016 5:57 PM

Quote: Maryka
Is there anything you can substitute for almonds in crumble?
Mayan, Thank you). I am pleased to. I did not use almond flour, but replaced it with coconut meal. Coconut meal can be made from coconut flakes by impulse grinding in a coffee grinder so that the oil does not go. You can twist other nuts.
Quote: Maryka
are strawberry puree just grated strawberries? Do the seeds get in the way?
Yes. This is a blended strawberry. The bones do not interfere, but if desired, you can additionally wipe through a sieve)
Angela, thanks for the quick response. The problem is that nuts and coconut are not suitable for me. Maybe some other cake to make? Like a shortbread or butter biscuits or something?
Mayan, yes, just with wheat flour and that's it. There will be a regular cake without other flavors.
Thank you Angela.
ang-kay, Angela DV! tell me what is the diameter, height and weight of the cake? Well, at least approximately, and here's another question for filling ..))) What kind of cream do you think this cake can make friends with if it is not covered with mirror glaze?
Quote: ElenaS
tell me what is the diameter, height and weight of the cake? well, at least about
Quote: ang-kay
ring shape d16
ring shape d18
cling film
baking paper

And I can't imagine the weight. I never weigh, because for home use)
Quote: ElenaS
What kind of cream can this cake make friends with if it is not covered with mirror glaze?
In my opinion, the cream is not needed here at all. Can be left without glaze and cream.
Girls, can I use potato starch instead of cornstarch?
Olesya, if there is no corn, then you can.
I want to try it with peach puree. Or tell me where you take the strawberry?
Olesya, you can do with any kind of puree. And we take strawberry in the freezer. We freeze strawberries in summer and use in winter.
Quote: olesia32

I want to try it with peach puree. Or tell me where you take the strawberry?
Olesya, as an alternative, look for ready-made puree, for example, Boiron or Confrutti. Quite decent quality for both brands
Irina. Thank you so much. But I live in a small town. Maybe I'll find it in Novgorod
I figured out a frutto nanny to buy

Added Wednesday 28 Dec 2016 08:50 PM

Cream cheese ... is almetta okay?
Strawberry mousse cake
oh girls, that's my job. probably the mistake is that I didn’t freeze the cake in the freezer. glaze glass and that's what happened. we'll evaluate tomorrow
didn't like the little cake ingredients. that 50 gr, that 60 gr. I would double everything.
there are many others in January, so I will try again

Added Friday 30 Dec 2016 9:03 PM

looks so great on the photo
Olesya, these cakes must be frozen before coating if icing is used. If you don't do it, then you don't need to. Without freezing, the glaze simply flows off and does not remain a sufficient layer. And from the photo you can’t tell that it somehow didn’t fit well. Well, it's not scary. The main thing is to like the taste)
Strawberry mousse cake
here is my cutaway.
the kids liked it. I will do more. I will only double the dose.
took baby peach puree. there are very cheap ones in boxes.
ang-kay, Angela, thank you, I was honored with this cake. Very, very tasty, the mousse on the yolks is very tender.
Strawberry mousse cakeStrawberry mousse cake
Only I did the wrong thing: instead of cream cheese like mascarpone or Philadelphia, I bought a hochland, and it is salty. Edible, but not necessary.
Olesya, Mayan, thank you for such beautiful and delicious reports. I am glad that you liked the cake and turned it out.
Everyone has such fat layers. ....
Olesya, you probably have a larger diameter.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers