User Login
Strawberry mousse cake
Strawberry mousse cake
4.6
4 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button Cake bottom
Button
300 gr Almond paste
Button
2 Egg
Button
2 tablespoons Cacao powder

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

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

Button Mousse
Button
Pour the strawberries in a blender and mix them well.
Button
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).
Button
Put a plastic foil on top of the baking form, and put the cake in the fridge for minimum 3 hours.
Button
When it is time to serve the cake, take it out from the fridge 20 minutes before.
Button
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
This sweet French beignet is a deep-fried choux pastry sprinkled with powdered sugar and has a round shape. The taste is more like a cake than the English and American fritter version and by the way is not round but square. This recipe uses yeast and there by it makes this beignet to a boule de Berlin.
Bouchées à la Reine, one of the traditional French dishes are made with crispy puff pastry shells containing a creamy sauce with veal and chicken and several vegetables. This dish is perfect in the autumn or for the end year celebrations. The combination of cooked puff pastry and the sauce will be a favorite for all gourmets. This recipe is made of a lighter sauce than most common ones.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.