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Strawberry mousse cake
Strawberry mousse cake
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This recipe is for a delicious strawberry mousse cake. It will be a wonderful dark, sticky bottom, with a refreshing strawberry mousse on top. This cake is not too sweet and it is gives an extra good taste to add some fresh strawberries on top the mousse as decoration. You can replace the strawberries with any berries you like, and it will still be an incredibly good cake.

Ingredient List for 8 servings:
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300 gr Almond paste
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2 Egg
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2 tablespoons Cacao powder

Button Mousse
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300 gr Strawberries
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400 gr Sweet condensed milk
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250 ml Whip cream

Oven temperature:
175 degree Celsius
Instructions:
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Start the oven at 175 degree Celsius.
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Grate the almond paste in big bites, and pour it down in a big bowl.
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Add the eggs with the almond paste, and stir it together with a fork.
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Add the cacao powder in the almond paste mixture and mix it all together until you do not have any lumps in the mixture.
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Pour the mixture in to an baking form that you can take away the edges from.
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Put the form in the lower part of the oven for approx 20 minutes.
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Take out the form, and let the cake bottom cool down in room temperature.
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When the cake is cold, it is time to do the mousse..

Button Mousse
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Pour the strawberries in a blender and mix them well.
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Add the condensed milk and the whip cream in the blender, and then blend it all together on low speed, until you have a mousse (approx 1 minute).
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Put a plastic foil on top of the baking form, and put the cake in the fridge for minimum 3 hours.
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When it is time to serve the cake, take it out from the fridge 20 minutes before.
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It is nice to decorate the cake with fresh strawberries before the serving.

A selection of recipes from the same country.
This recipe is from France
Easy homemade traditional French baguettes that you find at all bakery. The dough need to rest for over 1 hour to get them big.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
This is more of a mingle food than a typical soft bread. It is salty thanks to the ham and olives. If you cut the bread in small cubes it is better served as a starter or a side dish than on the breakfast table. It is possible to change to black olives if you prefer it over the green ones.
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