Strawberry Curd Mousse Cake with Vanilla Biscuit
by Editorial Staff
The most delicate mousse of soft cottage cheese and fresh strawberries and a delicious delicate biscuit. And cooking is simple and fast.
I cook every summer!
Ingredients
For the biscuit:
- Melted butter – 30 g
or vegetable oil – 2 tbsp - Eggs – 3 pcs.
- Sugar – 100 g
- Flour – 140 g (1 glass of 200 ml)
- Baking powder – 0.5 teaspoon
- Vanilla sugar – 1 teaspoon
- Salt – 1 pinch
For mousse:
- Strawberry puree – 300 ml or strawberries – 500 g
- Soft cottage cheese – 300 g
- Cream 33% – 200 ml
- Sugar – 120-150 g (to taste)
- Instant gelatin – 20 g
- Water for soaking gelatin – 100 ml
For decoration (optional):
- Strawberry – to taste
- Crushed peeled pistachios – to taste
- Fresh mint – to taste
Directions
- Beat eggs until foam forms.
Add sugar, vanilla sugar, and a pinch of salt. - Beat at high speed until a light fluffy mass is formed.
- Add baking powder to flour, mix.
Flour needs a little more than a 200 ml glass or slightly less than a 250 ml glass.
Sift the flour in portions to the beaten eggs, stirring the dough. - Stir with a whisk so that there are no flour lumps, until smooth.
Add butter (melted butter or vegetable) and mix well again. - Cover the form with parchment paper.
Pour the dough into a mold, level.
We bake the biscuit in a preheated oven at 190 degrees for 12-15 minutes.
- The biscuit is browned, we take it out of the oven. We determine the readiness of the biscuit with a wooden stick – it must be dry after piercing the cake.
- Transfer the hot sponge cake to the wire rack until it cools completely.
- Prepare the mousse: pour gelatin with cold water, mix, and leave to swell.
- Cooking strawberry puree using a blender.
- Wipe the puree through a sieve.
- Pour the strawberry puree into a saucepan, add sugar, mix.
Put the strawberry puree on the fire, bring to a boil and remove from heat.
Add the swollen gelatin to the hot puree, mix well so that the gelatin is completely dissolved. Cool the puree to room temperature. - Add chilled strawberry puree to soft curd (you can rub the curd through a sieve), mix.
- Whisk the cooled heavy cream on high speed until a persistent cream.
- Mix with a mixer until smooth.
- We return the biscuit cake to the detachable form, line the edges of the form with parchment.
- Pour the mousse onto the cake, level it. We put the strawberry curd mousse cake on a biscuit base in the refrigerator for 3-4 hours, it is possible to overnight for complete cooling.
- After cooling, remove the parchment.
- Decorate the cake with fresh strawberries, pistachios, and fresh mint.
Enjoy your meal!
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