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🍰 Strawberry Mousse Cake

389 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius (convection).
  2. 2. Separate the two eggs. Put the egg whites in a bowl with two tablespoons of cold water.
  3. 3. Beat the egg whites with a hand mixer until stiff.
  4. 4. Slowly stir in 75 grams of sugar and a pinch of salt into the egg whites.
  5. 5. Continue beating until the mixture is slightly glossy.
  6. 6. Mix flour, 30 grams of starch, and baking powder in a separate bowl.
  7. 7. Sift the flour mixture over the egg whites.
  8. 8. Gently fold the dry ingredients into the egg mixture.
  9. 9. Line a 26-centimeter springform pan with baking paper.
  10. 10. Spread the batter evenly into the pan.
  11. 11. Bake the sponge cake for about 15 minutes until light brown.
  12. 12. Allow the sponge cake to cool completely.
  13. 13. Carefully remove the sponge cake from the pan.
  14. 14. Clean the edge of the springform pan.
  15. 15. Place the empty ring back around the sponge cake.
  16. 16. Wash the strawberries thoroughly.
  17. 17. Puree the strawberries in a tall container.
  18. 18. Soak the gelatin sheets in cold water.
  19. 19. Bring 450 milliliters of milk to a boil in a pot.
  20. 20. Separate the remaining eggs.
  21. 21. Mix the egg yolks with 50 milliliters of milk, 100 grams of sugar, and two tablespoons of starch.
  22. 22. Remove the hot milk from the heat.
  23. 23. Stir the egg yolk-milk mixture into the hot milk.
  24. 24. Place the pot back on the heat source.
  25. 25. Bring the mixture to a boil while stirring constantly.
  26. 26. Allow the cream to cool down slightly.
  27. 27. Squeeze the soaked gelatin sheets well.
  28. 28. Dissolve the gelatin in the lukewarm cream.
  29. 29. Stir the strawberry puree into the cream.
  30. 30. Place the mixture in the refrigerator.
  31. 31. Wait until the cream starts to set.
  32. 32. Whip the cream with a hand mixer until stiff.
  33. 33. Fold the whipped cream into the strawberry cream.
  34. 34. Spread the mousse evenly over the sponge cake base.
  35. 35. Place the cake in the refrigerator for at least three hours.
  36. 36. You can also chill the cake overnight.
  37. 37. Cut the melon in half.
  38. 38. Remove the seeds from the melon.
  39. 39. Scoop balls out of the fruit flesh using a melon baller.
  40. 40. Distribute the melon balls over the finished cake.
  41. 41. Carefully release the cake from the pan.
  42. 42. Place the cake on a cake plate.
  43. 43. Enjoy your meal!

Nutrition per serving