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🍰 Tarta de mousse de fresas

389 kcal · 30 min · 4 raciones

Tarta de mousse de fresas Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees fan-forced.
  2. 2. Separate the two eggs. Put the egg whites in a bowl with two tablespoons of cold water.
  3. 3. Whip the egg whites stiff with a hand mixer.
  4. 4. Slowly stir in 75 grams of sugar and a pinch of salt into the egg whites.
  5. 5. Continue whipping 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. Distribute the batter evenly in the pan.
  11. 11. Bake the sponge cake for about 15 minutes until light brown.
  12. 12. Let the sponge cake cool completely.
  13. 13. Carefully remove the sponge cake from the pan.
  14. 14. Clean the rim 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 leaves in cold water.
  19. 19. Bring 450 milliliters of milk to a boil in a pot.
  20. 20. Separate the remaining eggs.
  21. 21. Whisk 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 stove.
  25. 25. Bring the mixture to a boil once while stirring constantly.
  26. 26. Let the cream cool down a bit.
  27. 27. Press the soaked gelatin leaves well to remove excess water.
  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 stiff with a hand mixer.
  33. 33. Gently fold the whipped cream into the strawberry cream.
  34. 34. Distribute 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. Use a melon baller to scoop balls from the flesh.
  40. 40. Distribute the melon balls on 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!

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