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Strawberry mousse cake with a crunchy nut-chocolate layer

Strawberry mousse cake with a crunchy nut-chocolate layer

Category: Confectionery
Strawberry mousse cake with a crunchy nut-chocolate layer

Ingredients

Biscuit
egg C1 2 pcs.
sugar 40 g
vanilla sugar 10 g
premium wheat flour 80 g
salt chips.
Nut-chocolate layer
chocolate white 100 g
biscuits 70 g
nuts (I have hazelnuts) 50 g
cream of any fat content 30 g
Strawberry mousse
fresh or frozen strawberries 450 g
sugar 70 g
lemon juice 15 g
gelatin b / r (I have 220 bloom) 12 g
water for gelatin 60 g
cream 33-35% fat 350 g
Impregnation syrup
sugar 30 g
water 50 g
--------- --------
shape d 20 cm

Cooking method

Strawberry mousse cake with a crunchy nut-chocolate layer
Beat eggs at room temperature with sugar, salt and vanilla sugar until fluffy, lighten and increase in volume.
Strawberry mousse cake with a crunchy nut-chocolate layer
Sift flour. Stir with a spatula gently by folding. It turns out an airy dough.
Strawberry mousse cake with a crunchy nut-chocolate layer
Cover the bottom of the dish with baking paper. If using a ring like I did, then tighten the bottom of the ring with foil. Pour out the dough. Flatten.
Strawberry mousse cake with a crunchy nut-chocolate layer
Bake in an oven preheated to 180 degrees for 15-20 minutes. Get it. Allow to cool in the mold. Cut out of it.
Strawberry mousse cake with a crunchy nut-chocolate layer
Grind the cookies into crumbs.
Strawberry mousse cake with a crunchy nut-chocolate layer
Chop the nuts so that pieces remain. Nuts can be pre-fried in a dry pan and cooled. I didn't fry.
Strawberry mousse cake with a crunchy nut-chocolate layer
Chop the chocolate. Pour in the cream. Melt. Add crumbs and nuts. Mix.
Strawberry mousse cake with a crunchy nut-chocolate layer
Stir hot water with sugar. The sugar should be completely dissolved. Let the syrup cool. Tighten the sides of the mold with acetate foil. Lay down the biscuit. Soak. Lay out a crispy layer. Smooth and compact slightly. Put the form in the refrigerator.
Strawberry mousse cake with a crunchy nut-chocolate layer
Soak gelatin in cold water and let it swell. Put strawberries in a saucepan, pour in juice, add sugar. Put on fire. Cook until strawberries are soft. After boiling for about 10 minutes. Stir during cooking.
Strawberry mousse cake with a crunchy nut-chocolate layer
Purée the mass.
Strawberry mousse cake with a crunchy nut-chocolate layer
Rub through a sieve. If the bones do not interfere, then skip the step.
Strawberry mousse cake with a crunchy nut-chocolate layer
Melt the gelatin and pour into the puree. Mix. Allow the mixture to cool.
Strawberry mousse cake with a crunchy nut-chocolate layer
Beat the cold cream until slightly thickened. The cream should remain fluid, but the whisk should remain.
Strawberry mousse cake with a crunchy nut-chocolate layer
Pour the cooled puree into the cream. Mix gently. The mousse should remain airy.
Strawberry mousse cake with a crunchy nut-chocolate layer
Pour the mousse over the sponge cake with the hazelnut-chocolate layer. Refrigerate for 6-8 hours. Get it. Free from the ring and film. Decorate with fresh strawberries.
Strawberry mousse cake with a crunchy nut-chocolate layer

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

Delicious cake. Cooking is absolutely easy. The result will delight loved ones, you and guests. Recommend!

tatyana1
Angela, the recipe for the crunchy layer contains cream, but the description does not say anything about them. Where to attach?
ang-kay
Tatyana, I have just finished.
Tatyana1103
What a yummy, it's a pity the strawberries will appear only in a month, but they have already eaten the freeze.
ang-kay
Tatyana, Thank you. Our strawberries are just beginning. I used frozen here. There is still)
Quote: Tatyana1103
Angela, what kind of cookies do you use in the nut-chocolate layer?
Tan, I'm using Napoleon cookies. I don't know if you have one? It looks like Maria. Maria is only drier, and Napoleon is scattered.
Tatyana1103
Quote: ang-kay
I use Napoleon cookies. I don't know if you have one? It looks like Maria. Maria is only drier, and Napoleon is scattered.
"Maria" is definitely there, it will be necessary to see, perhaps "Napoleon" is, she just did not pay attention.
Quote: ang-kay
I used frozen here.
Angela, do you defrost strawberries beforehand or not (this is so for the future)
ang-kay
Quote: Tatyana1103
"Napoleon"
I use Napoleon everywhere. Like. And not greasy, as usual cookies and not dry. Maria is a little worse for that. But still, these are dry biscuits.
Quote: Tatyana1103
pre-defrost
No.
4er-ta
Angelamade a cake today. Light, tasty, summer! Made in the form of "Boucher". Everything according to the recipe, the crispy layer turned out to be light, I took - puffed rice (I don't have cookies), peeled almonds.
Thank you very much for the recipe! I will do it with different berries. And my cake

Strawberry mousse cake with a crunchy nut-chocolate layer

under different lighting

Strawberry mousse cake with a crunchy nut-chocolate layer

ang-kay
Tatyana, as always gorgeous! Very beautiful. Freeze?
4er-ta
Quote: ang-kay
Freeze?
Angela, no, did not freeze, the strawberries are fresh.

The form was laid with a film, the guitar '', after the refrigerator it easily got out of shape

ang-kay
Clear. And somehow I didn't even think about the film.
okcin
Yummy !!! Made with frozen blueberries. Easy, getting ready between cases. Just a cake for hot weather!
ang-kay
Oksana, that's great. The berry can be any)

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