A cake with many layers of dough will be a difficult end to a festive, hearty meal. It is likely that some guests (especially those who follow the figure) will refuse such a dessert. An alternative to high-calorie sweetness is a gentle mousse strawberry cake. You can find the recipe for this dessert in this article. Strawberries can be combined with other ingredients - bananas, lemon or chocolate. Confectioners came up with many recipes for mousse cake. It can be prepared on the basis of dough. To do this, you decide whether to bake the cake yourself or confine yourself to Savoyardi cookies according to the Tirmisu dessert principle. And you can make a cake without any dough. One tender icing mousse is a great dessert option for a hot day. Cakes can also be different - crumble, biscuit, cheesecake. And do not be frightened by the terms “struzel”, “culé” and “cream”. Cooking these cake ingredients is fun and easy. As for the ingredients, most of them can be replaced with cheaper products.
Basic recipe
Before we start making dessert, let's figure out what a strawberry mousse cake is. This is clearly seen in the context of the dessert. Most often at the bottom of the cake is a cake of dough. But it is delicate and does not dominate the taste of dessert. So that the mousse does not soak the cake, a compote is placed between the two components. Thick jelly has a rich strawberry flavor. Mousse is already placed on the compote. And the surface of the cake is covered with a mirror glaze. It can also be completely different: from black or white chocolate, condensed milk, strawberry ganache. Decorate the product should be washed and dried whole fresh berries, mastic. To keep the mousse strawberry cake light and low-calorie, the recipe does not recommend using butter or butter cream. This dessert is best enjoyed when it is chilled.
Cooking cake. Biscuit option
This dough is tender to match the mousse covering it. It cooks quickly and easily, so immediately set the oven to heat 180 degrees. Cover the baking sheet with baking paper. We put a round shape without a bottom. Lubricate its sides, as well as paper, which will be in contact with the dough, spread. When we stack our strawberry mousse cake, the cake should be already baked and completely cooled. Therefore, we deal with it at the very beginning of preparation. For a cake with a diameter of 16-18 centimeters, take one egg and beat it with 30 grams of sugar to a lush foam. With the washed lemon, cut the yellow zest with a fine grater. Add half a teaspoon of it to the egg. Pour some lemon juice in there. Half a tablespoon will be enough. Sift thirty grams of flour into a separate bowl. Mix it with half a tablespoon of starch. Once again, knead the batter, changing the nozzle of the mixer from the whisk to the spirals. We pour the mass into a round ring of the form, level it with a knife and put in a preheated oven. Oven, without opening the oven door, about ten minutes. Cool down.
Option cakes: crumble or shtrojzel
Walnut dough will remain crispy, even if it is slightly saturated with strawberry mousse cake. The recipe with a photo describes how to make such a crumble. First, grind thirty grams of pistachios and 20 grams of almonds into flour in a coffee grinder. We fall asleep in the mixer bowl. Sift there fifty grams of wheat flour. Pour the same amount of brown cane sugar. We get butter from the freezer - also fifty grams. Quickly cut it into cubes. Knead all the ingredients of the crumble with a spatula. We form the dough in a kolobok, wrap it in a plastic wrap and send it to the freezer for an hour and a half. We cover the small baking sheet with baking paper or a silicone mat. We put the shape in the form of a ring. Three frozen dough in large chips in it. We try to work quickly until it melts. After that, remove the base under the strawberry mousse cake again in the freezer. Preheat the oven to 165 degrees. We put the form there and bake from a quarter of an hour to a rosy hue. Leave the crumb to cool right in the ring.
Another version of the shtrojzel
Instead of expensive almonds and pistachios, you can use walnuts. This krampl is very easy to prepare. No need to freeze and rub anything. No oil is needed either. A crispy base is good when you cook a biscuit for a strawberry mousse cake. The recipe is quite simple. Take a ring of the same diameter as the baked biscuit cake. We cover it with cling film. Pour fifty grams of calcined and crushed walnut kernels. Level with a thin layer. Pour seventy grams of powdered sugar into a saucepan. Pour with two tablespoons of lemon juice. We put on medium heat and stir constantly, until the sugar is completely melted. Pour the nuts evenly with the prepared syrup. Let cool. You get a thin kozinak in the shape of a circle. When assembling the cake, the biscuit cake is slightly smeared with mousse, then a crispy nut struzel is laid.
Cheesecake
What else can be done as a base for strawberry mousse cake? "Lazy Kitchen" offers to cook and krampl, and cheesecake. These cakes of different density and structure are smeared with delicate mousse. So, let's try to bake a cheesecake, translated from English - cheese cake. We take the same shape in the form of a ring, with which we made the krampl. Wrap it with two layers of foil. Set on a baking sheet. Preheat the oven to 160 degrees. Mix the egg with fifty grams of sugar and the same amount of fatty 33 percent cream. Cream cheese should be at room temperature. It is better to use Mascarpone for a cheesecake, but you can also use Philadelphia. Add 250 grams of cheese to the creamy egg mass. Mix, whisk is not necessary. Add fifty grams of strawberry smoothie. You can grind fresh berries in a blender or grind thawed ones. Mix the mixture and pour into the ring. Bake over medium heat for half an hour. The middle of the cheesecake should remain moist, and the edges should be browned. We cool the product at room temperature, and then put it in the refrigerator until the cake is assembled.
Confit or Compote
How will we smear our strawberry mousse cake? The recipe with a photo step by step at home from the "Lazy Kitchen" offers layered crumple and cheesecake with fruit confit. What is it and how to cook it? This is a very flexible jelly that blocks fluid leakage. Confit is prepared like that. We tighten the same ring from below with cling film, put on a cutting board. Grind fresh or thawed strawberries in a blender, wipe the resulting mass to remove the seeds. We need one hundred and fifty grams of mashed potatoes. We put it in a stew-pan and, constantly stirring, heat to forty degrees. In a separate bowl, mix fifty grams of sugar and two grams of pectin and agar-agar. Pour it into the strawberry puree with a rain. Bring to a boil without ceasing to stir. Cook exactly one minute. Let the confit cool slightly and pour into the prepared ring. We remove in the cold. When the confit hardens and becomes like a jelly, the ring can be removed.
Compote
Thick jams are a great alternative. If there is no agar-agar, but there is food gelatin, strawberry mousse cake can be layered with such a compote. The recipe with a photo step by step demonstrates how to make jam. And we will do it not only from strawberries, but ... from basil. Yes, these leaves, which are usually used for salads, are in perfect harmony with the berries. First we need to soak three grams (a pinch) of gelatin. There should be five times more cold water than yellow pellets. We make strawberry smoothie, as described above. We need one hundred grams of it. Put mashed potatoes on a small fire and warm. Sprinkle thirty grams of sugar in the rain. Add a tablespoon of lemon juice. Bring to a boil. Introduce finely chopped three basil leaves. Stir and immediately remove from heat. We put gelatin in a water bath. All swollen granules should completely dissolve and the liquid should become clear. It is important not to overheat gelatin, otherwise it will lose its ability to turn liquid into jelly. Pour the liquid into the strawberry-basil puree. Mix quickly. Further, we have two options. We can cover the bottom of the mold with cling film, pour the compote there and refrigerate for two to three hours. But in this case, it will be difficult to lay the fragile jelly on the cake when we stack the strawberry mousse cake. You can do otherwise. Take the biscuit in the form in which it was baked. Cool the compote a little at room temperature and pour it over the cake. We put in the refrigerator.
Strawberry mousse
So it's time to tackle the main component of our culinary masterpiece. As we mentioned above, strawberry mousse cake with mirror glaze can be made with variations, adding to the sweet taste of berries the sourness of lemon or lime, the aroma of banana, the piquancy of basil or the delicious warmth of chocolate. But first we’ll learn how to make basic strawberry cream mousse. Two hundred grams of berries are crushed and wiped through a sieve to get rid of the seeds. Separately, we soak 7.5 grams of gelatin in cold water (remember the proportions: one to five). We set the berry puree to heat. Pour 35 milliliters of lemon juice into it. Three also zest, but not all, but only its yellow part. Add fifty grams of sugar. Stir and cook, stirring, until the crystals are completely dissolved. As soon as we see signs of boiling, remove the saucepan from the heat. We introduce gelatin dissolved in water into the mass. Stir and cool. When the thickened mashed potatoes becomes room temperature, we introduce into it one hundred and fifty grams of sour cream spread on gauze or the same amount of lightly whipped very fat cream. Stir and put in a mold. Sent to the freezer for a couple of hours or until we start folding strawberry mousse cake with mirror icing.
Krem
This French name is not fraught with anything complicated. However, despite the similarity of sound, this is not a cream, but a component of another mousse. Remember, we said that the sound of one strawberry would be too simple and, perhaps, it would seem cloying to someone? Combine it with lemon mousse and white chocolate. To do this, we need to cook cream, meringue and whipped cream. So, we continue to make our complex strawberry mousse cake with mirror glaze. A step-by-step recipe tells us to soak twelve grams of gelatin in sixty milliliters of cold water. Separate the yolks from three eggs. Proteins set to cool. Add one hundred grams of sugar to the yolks, grind and pour seventy milliliters of lemon juice. We put this mass on a small fire. Do not be afraid that the yolks will curl - lemon acid will not let them do this. Cook, stirring, until the mass begins to thicken. Add thirty milliliters of rum or other flavorful distillate. Remove the saucepan from the heat. In a water bath we put water with already swollen gelatin. Knead until completely dissolved. Introduce this jelly into the yolks. Cool down. We do not remove the water bath, because white chocolate is waiting for its turn. We break into pieces fifty grams of tile and heat it very carefully. Better, let it be a steam bath, and not a water bath , so that the chocolate does not curl. That is, a bowl with it should not touch the bottom of boiling water. Enter the melted chocolate in the yolks. Stir. Cream is ready.
Meringue
Chocolate and strawberry mousse cake will be very tasty with this delicate component. It’s easy to prepare a meringue. In a stewpan with a thick bottom, pour one hundred and fifty grams of sugar. We put on the fire and pour three tablespoons of water. Stir until sugar is completely dissolved. We continue to boil the syrup until the “soft ball” (when a drop dipped in cold water does not collect in an elastic ball). In parallel, we begin to beat three very chilled proteins. To argue, you can add to them two or three drops of lemon juice or a pinch of salt. Continuing to beat, pour the syrup into the squirrels. We work with the mixer at high speeds and further until the meringue increases three times in volume and cools down. If we are preparing a mousse lemon-strawberry cake, the recipe requires us to whip another 180 grams of very fat cream for citron cream. They can be replaced with the same amount of sour cream spread on cheesecloth. But the recipe indicates that zeal is not necessary. Beat until light foam, and not to a cream. Now make lemon chocolate mousse. How? The basis will be meringue. Into it we introduce small portions of cream. Mixing gently so that the proteins do not fall, add cream or sour cream afterwards. This mousse should also be cooled.
Invert syrup
Whatever we cook strawberry mousse cake with mirror icing, a step by step recipe with a photo tells us to stock up on this ingredient in advance. Invert syrup in a glass jar can be stored in the refrigerator for about three months. It is a great substitute for honey. It can be used in cooking as topping, molasses, maple syrup. And in our case, it will be one of the components of the mirror glaze. Pour into a stewpan three hundred grams of sugar. But we fill the crystals not with cold, but with hot water. We need it a little more than half a glass (130 milliliters). Bring, stirring, to a boil. When the sugar crystals completely dissolve, we introduce a third of a teaspoon of citric acid. Mix. Leave the stewpan on the very minimum fire. Otherwise, the syrup will darken, which will affect the color and bitter taste of the glaze. Leave the stewpan for half an hour and do not stir. The readiness of the syrup is checked not on the "soft ball", but on the "thread". To do this, drop it in a spoonful of cold water. We get this ball, squeeze the thumb and forefinger and spread them. If caramel threads thin as a cobweb are pulled along, the invert syrup is ready. Remove the stewpan from the fire. When the syrup has cooled to room temperature, it will have the color and texture of acacia honey. Pour the syrup into a glass jar and hide in the refrigerator.
Add strawberry mousse cake. Recipe without baking
We already said above that this product can be made with a biscuit, as well as with a crispy crumpet or cheesecake. And for the most lazy there is a recipe without any baking. This means that you can use purchased cookies. It is best to use Savoyardi biscuit cookies (also called Ladies' Fingers). Birch eighteen to twenty things, grind a rolling pin into crumbs. Mix with one hundred grams of softened butter. We take a detachable round shape in which we will collect our strawberry mousse cake without baking. We cover its bottom with cling film. We put there a mass of cookies with butter. We carefully tamp, level, clean in the refrigerator. We heat half a glass of cream with 35 percent fat. Pour them one hundred and fifty grams shredded with pieces of white chocolate. Mix until smooth. Fill a layer of cookies. Put the mold in the cold again. A pound of fresh or previously thawed strawberries are ground with four tablespoons of sugar (you can add more if the berries are sour). In a third of a glass of cold water, soak 10 grams of gelatin (standard bag). Let us wait until the crystals swell. Put the strawberry puree on a small fire. Do not bring to a boil! Enter gelatin in mashed potatoes, knead. Whip a glass of very cold fat cream into a stable foam. Combine with mashed potatoes. Mix gently to achieve uniformity. We spread the mousse on top of the already frozen white chocolate. Again, put it in the refrigerator - already at night. Having a knife against the wall, remove the detachable form. We decorate our product with glaze.
Strawberry Banana Mousse Cake
For this magnificent four-layer culinary masterpiece, we are preparing a chocolate biscuit. To do this, divide four eggs into yolks and squirrels. We take out one hundred grams of oil from the refrigerator to make it soft. Beat it with thirty grams of sugar and a couple drops of vanilla essence. We melt a bar of black chocolate in a steam bath. Cool and add to the oil. Whisk. Introduce the yolks. Whip again. We pour very chilled proteins into a separate bowl of the mixer. Beat and - at the stage when there is no liquid left, but only foam - we introduce one hundred and thirty grams of sugar. Separately, sift one hundred grams of flour and mix with a bag of baking powder. In three doses we combine chocolate and protein mass. Gently, so that there are bubbles, mix with a spatula. We introduce flour with baking powder. Also, gently knead the dough of medium consistency. We cover the form with baking paper, grease with oil, sprinkle with flour. We spread the dough, even. We bake for half an hour at a temperature of 160 degrees. The readiness of the chocolate biscuit is checked with a speck. While the cake is cooling, prepare the mousse. How to do with strawberry flavor, we described above. Peel a large ripe banana (or two small ones) and puree it. Add two hundred grams of sugar and the juice of one lemon. Beat a glass of heavy cream until firm peaks. We clean in the refrigerator. Dissolve six grams of gelatin in twenty milliliters of warm lemon juice. Heat a wide pot of water. We place in it a bowl with banana puree so that it touches the bottom of boiling water. Keep in a bath for several minutes. In a fairly warm mash, we introduce dissolved gelatin. In this case, beat the mass with a mixer at low speeds. In a few tricks, add whipped cream. Mix until smooth. We get the cake, which remains in demountable form. Spread on top of it the whole banana mousse. Put in the refrigerator for several hours. During this time, we prepare strawberry mousse. We cover them with a banana. While both tender layers freeze in the refrigerator, prepare chocolate mousse. The principle is the same as for strawberry and banana.
Decoration
No matter how we cook strawberry mousse cake with mirror glaze, the recipe requires us to cover the product only when it is left overnight in the refrigerator. In half a glass of cold water, soak 12 g of gelatin. Melt 150 grams of white chocolate, mix with 100 g of condensed milk. In 75 milliliters of water, dissolve 150 g of sugar. We dilute it with the same amount of invert syrup, bring to a boil. Pour chocolate with condensed milk with this liquid. Add food coloring and strained gelatin. Beat and cool to 30-32 degrees. In several steps, cover the entire surface of the cake.