European Dessert "Delicate Strawberry"

Category: Confectionery

Ingredients
cake base:
egg	2 pcs.
sour cream	100 g
vanilla
Wheat flour	200 g
sugar	200 g
baking powder	1/2 tsp
soda	1/2 tsp
salt	pinch
Room temperature butter	120 g
Strawberry cream:
Gelatin	10 g
Water for gelatin	50 g
Yolks	2 pcs.
Sugar	70 g
Strawberry jam	100 g
Walnuts	50 g
Custard:
Cream 20%	100 ml
Milk	200 ml
Yolks	100 ml
Sugar	50 g
Vanilla
Corn starch	15 g
Salt	pinch
Mousse:
Cream 35%	250 ml
Powdered sugar	50 g
Gelatin	5 g
Water for gelatin	25 g
Vanilla
Mirror glaze:
Gelatin	8 g
Cold water for gelatin	40 ml
Sugar	100 g
Glucose syrup	100 g
Water	50 ml
White chocolate	100 g
Condensed milk	65 g
Titanium dioxide	5 g
Red dye (if needed)

Cooking method

The dessert turned out to be very soft and airy, because it is assembled exclusively from very delicate ingredients-layers.
A very good selection of flavors.
Cake-Base:
In a separate container, mix the liquid ingredients - eggs and half sour cream.
Sift flour, sugar, salt, baking powder, soda and vanilla into the mixer bowl. We mix.
Add butter and the other half of sour cream to the dry ingredients. Stir at medium speed for about 2 minutes.
Gradually introduce liquid ingredients with the mixer on. Stir for about 1 minute more. The dough should be smooth.
We spread our dough in an even layer on a baking sheet. We bake for about 10 minutes at 200 C.
Then we will cut out blanks of the required diameter from this cake.
Strawberry cream:
Fry the walnuts in a skillet, peel off the peel and chop finely.
Soak gelatin in cold water for 5 minutes. Then we heat until the gelatin is completely dissolved.
Beat the yolks at high speed for 2 minutes. Bring the sugar to a temperature of 118C and pour it gently into the yolks in a thin stream. Beat until the yolks increase by 2 p.
Gently stir in the strawberry jam and walnuts. We pour it into silicone molds and send it to freeze.
Custard:
In a saucepan, mix the cream, milk and vanilla. Bring to a boil.
Mix sugar, salt and starch in a separate container.

Fill the dry mixture with a boiling liquid mixture, stirring constantly. Stir until smooth and return to fire. We are waiting for a boil, do not stop interfering. Mix the yolks in a separate container. Gently add a third of the boiling mixture to the yolks. We mix. We return everything to the pan and to the fire

Stirring constantly, bring to a boil and cook for 2 minutes. The mixture will thicken a lot. We filter our mixture through a sieve into a clean container. We cover with a film so that the film is in full contact with the surface of the cream. This will avoid dry crust on the cream. Cool to room temperature. Pour on top of the strawberry cream and freeze.

Mousse:
Dissolve the gelatin in half the cold cream and 15 g of icing sugar. Let it swell for 5 minutes.
We warm up the swollen gelatin to 80C (until complete dissolution). We filter. Let it cool to room temperature. Cool the other half of the remaining cream, mix with the vanilla and the remaining powdered sugar and beat until soft peaks at medium speed, gradually increasing the speed, add additional powdered sugar if necessary. Gradually pour the cream and gelatin into the whipping mass. We bring to strong peaks. The whipped cream adheres well to the whisk.
Mirror glaze:
Everything is as usual here:
Dissolve gelatin in cold water and leave to swell.
We mix sugar, water and glucose syrup. Bring to a boil, turn it off.
Chop the chocolate finely and place it in a blender bowl. Pour condensed milk on top. Fill with hot syrup and pour the swollen gelatin here. Stir to dissolve the chocolate. If we use titanium dioxide, then we sift it to the total mass.
Using a hand blender at low rpm, blend the mixture until smooth. We want a smooth, bubble-free consistency. Hold the blender at a 45 ° angle, being careful not to introduce bubbles. We filter the resulting mixture into a cup with a spout. Cover with foil and leave to cool to room temperature.
If necessary, add a dye - at the very last moment I had a red one.
Assembling the cake

Pour 2/3 of the mousse into the mold. We sink our strawberry cream custard in it. Cover the top with a cake cut slightly less than the diameter of the form. Flatten with the remaining mousse. Freeze overnight. We release the completely frozen dessert from the mold and cover with a mirror glaze brought to an operating temperature of 33-35C. Transfer carefully to a serving plate. Let it defrost completely.