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!

Summary

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

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Instructions

1. Beat eggs until foam forms.
   Add sugar, vanilla sugar, and a pinch of salt.
2. Beat at high speed until a light fluffy mass is formed.
3. 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.
4. Stir with a whisk so that there are no flour lumps, until smooth.
   Add butter (melted butter or vegetable) and mix well again.
5. 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.

   

6. 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.
7. Transfer the hot sponge cake to the wire rack until it cools completely.
8. Prepare the mousse: pour gelatin with cold water, mix, and leave to swell.
9. Cooking strawberry puree using a blender.
10. Wipe the puree through a sieve.
11. 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.
12. Add chilled strawberry puree to soft curd (you can rub the curd through a sieve), mix.
13. Whisk the cooled heavy cream on high speed until a persistent cream.
14. Mix with a mixer until smooth.

    

15. We return the biscuit cake to the detachable form, line the edges of the form with parchment.
16. 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.
17. After cooling, remove the parchment.
18. Decorate the cake with fresh strawberries, pistachios, and fresh mint.

    

Enjoy your meal!