Strawberry mousse cake


+ Almond Cookie:

°3 eggs

°80 grams of sugar

° 10 grams of cornstarch

°80 grams of crushed almonds

+ strawberry mousse:

°4 sheets of gelatin (8g) (you can substitute 2g agar-agar if needed)

°350 grams of strawberries

°40 grams of powdered sugar

°380 ml full fat

°Almond biscuit base

1. Preheat the oven to 180°C.

2. Separate the whites from the yolks. Whisk the egg yolks with the sugar.

3. Add the cornstarch and the ground almonds, mixing each addition.

4. Beat the egg whites until stiff. Add them to the preparation. First add a good spoonful of egg whites and stir vigorously to soften the mixture. Enter the rest very finely with a spoon.

5. Pour everything into an adjustable circle with a diameter of 20 cm. Place on a dish covered with baking paper.

Learn more about the adjustable circle

6. Bake for 10 minutes.

Strawberry candy

1. Place the gelatin in a bowl of cold water.

2. Wash the strawberries and remove the skin.

3. Put strawberries and powdered sugar in a saucepan and heat until boiling.

4. Mix everything with an immersion blender.

5. Add the drained gelatin. If you are using agar-agar, you will need to boil the strawberry purée with the agar-agar for 1 minute. Let's get to room temperature.

6. Whisk the liquid cream until it thickens.

7. Using a spoon, gently fold the whipped cream into the strawberry purée.

8. We pour everything over the almond biscuits