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Summer strawberry mousse cake
Summer strawberry mousse cake
4.3
3 Reviews.
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This is a typical summer cake with strawberries but in another way of making the cake bottom. Instead of a soft cake bottom, this recipe use a almond paste with egg white for the bottom that makes it a wonderful combination together with the strawberry mousse. This recipe have an ingredients named Kesella, but it is possible to change it to cream cheese, curd cheese, fromage frais, or quark with the same fat percent. To make the mousse hard you might need to add one gelatin sheet or two.

Ingredient List for 10 servings:
Button Bottom
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300 gr Almond paste
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3 Egg whites

Button Filling
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500 gr Fresh strwaberries
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5 Gelatin sheets
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120 gr Icing sugar
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1 Lime
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400 ml Whip cream
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200 gr Kesella/ Natural Quark 10 %

Oven temperature:
175 degree Celsius
Instructions:
Button Bottom
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Preheat the oven at 175 degree Celsius.
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Grate the almond paste, but do not make the slices to thin.
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Separate the egg whites from the yellows, and whip the egg whites lightly. Then mix the almond paste and the egg whites together with a fork.
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Put the baking paper on the bottom of a baking form with removable edges, and with a size of approx 24 cm in diameter. Spread the almond paste evenly in the baking form.
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Put the bottom in the lower part of the oven for approx 20 minutes.
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Take out the bottom and let it cool down in room temperature. Take away the bottom from the form, and wash the form though you will use it again later on.

Button Filling
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Put the gelatin sheets in cold water for approx 10 minutes. Squeeze the sheets and put them in a casserole and melt them slowly on low heat. Take away the casserole from the stow and let the gelatin cool down in room temperature.
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Grate the peel from the lime in thin slices, and mix it with the icing sugar.
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Wash the strawberries and put them in a blender, add the lime peel and icing sugar and blend it together. Pour the gelatin in the mixture while stirring.
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Whip the whip cream to a hard foam, and add it to the strawberry mixture while stirring lightly by hand. Pour the quark in the mixture and slowly mix everything together very slowly to a solid mousse.
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Put plastic foil in the same baking form you used before, make sure the foil goes over the edges. Put the bottom back in the baking form.
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Pour the mousse on top of the bottom, and place the cake in the fridge for minimum 4 hours.
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Take out the cake when it is time to serve it. Take away the edges from the form, and lift the cake to a serving plate or a cake stand. Remember o take away the plastic foil from the cake. If the mousse is not shard enough you can serve the cake on baking form by removing the edges and fold the plastic foil under the form and still place the cake on a nicer serving plate.
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It is nice to enhance the flavor of the cake by decorate it with some fresh strawberries.

A selection of recipes from the same country.
This recipe is from Sweden , unknown.
Saffron and white chocolate cake
Saffron and white chocolate cake
This is a saffron version of the very popular Swedish chocolate mud cake called “kladdkaka”. This one is a gluten free version made with almond flour and white chocolate. It is prepared in a few minutes and is perfect for a spontaneous dessert. If you want a sauce on the side whip cream fits nicely together with the cake.
Chocolate cake
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A homemade chocolate cake made with real chocolate and cacao powder is always appreciated. This one is soft and a bit sticky in the middle and both adults and children will like it.
Swedish arak balls
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Arak is a Lebanese aniseed spirit and popular to use in these Swedish chocolate balls. With this recipe the arak balls almost taste like the balls you find in the cafés. You can change the bread crumbles against oatmeal, or biscuits like digestive.
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