Strawberry mousse cake with icing: a recipe with a photo

A cake with numerous layers of dough will be a heavy end to the festive plentiful meal. Probably some guests (especially those who follow the figure) will refuse such a dessert. An alternative to high-calorie sweetness will be a delicate mousse strawberry cake. A recipe with a photo of this dessert you will find in this article. Strawberries can be combined with other ingredients - bananas, lemon or chocolate. The confectioners came up with a lot of recipes for the mousse cake. It can be prepared on the basis of the test. To do this, you decide whether to bake the cake yourself or limit the cookies to "Savoyardi" on the principle of dessert "Tirmisu". And you can cook a cake without a test at all. One gentle mousse in the glaze is an excellent dessert for a hot day. The cake can also be different - croquet, biscuit, cheesecake. And do not be scared by the terms "shtroizel", "cullet" and "cream". Cooking these ingredients of the cake is fascinating and simple. And as for ingredients, most of them can be replaced with cheaper products.

Basic recipe

Before we start making dessert, let's see what a strawberry cake is. This is clearly seen in the cut of dessert. Most often, at the bottom of the cake is a dough cake. But it is subtle and does not dominate the taste of dessert. To mousse did not permeate the cake, compote is placed between these two components. Thick jelly has a rich strawberry flavor. On compote already impose mousse. And the surface of the cake is covered with a mirror glaze. It can also be completely different: from black or white chocolate, condensed milk, strawberry ganache. Decorate the product should be washed and dried whole fresh berries, mastic. To keep a light and low-calorie mousse strawberry cake, the recipe does not recommend the use of a cream or oil cream. This dessert is best enjoyed when it is cooled.

We prepare the cake. Variant of biscuit

This dough is tender, matching the mousse covering it. It is prepared quickly and easily, so immediately set the oven to warm up to 180 degrees. We spread the baking sheet with baking paper. We put a round shape without a bottom. Lubricate its sides, as well as paper, which will be in contact with the test, the spread. When we add our strawberry cake, the cake should be already baked and fully cooled. Therefore, we deal with it at the very beginning of the preparation. For a cake with a diameter of 16-18 centimeters we take one egg and beat it with 30 grams of sugar to a lush foam. With a lemon washed with a small grater we cut the yellow peel. Add half a teaspoon of it to the egg. There we pour a little lemon juice. Half of a tablespoon is enough. Thirty grams of flour is sifted into a separate bowl. Mix it with half a tablespoon of starch. Once again, knead the batter, changing the mixer nozzle from the corolla to the spiral. Pour the mass into a round shape ring, spread it with a knife and put it in a preheated oven. With the oven, without opening the oven door, about ten minutes. Cool it down.

Corrugation option: crumble or shtroizel

Nut dough will remain crispy, even if it is a little impregnated mousse strawberry cake. The recipe with the photo describes how to make such a crumble. First, in a coffee grinder, grind into a flour thirty grams of pistachios and 20 grams of almonds. We fall asleep in the bowl of a mixer. Sift through the same fifty grams of wheat flour. Pour the same amount of brown cane sugar. We get out of the freezer butter - also fifty grams. Quickly cut it into cubes. We knead all the ingredients of the crumb with a shovel. The dough is formed into bun, wrapped in a food film and sent to the freezer for an hour and a half. A small baking tray is covered with baking paper or a silicone rug. We put the shape in the form of a ring. Three frozen dough into it with large shavings. We try to work quickly until it melts. After that, we remove the base under the strawberry mousse cake again in the freezer. The oven is heated to 165 degrees. We put the mold there and bake it a quarter of an hour before a ruddy shade. We leave the grumbles cool right in the ring.

Another version of the Stroisel

Instead of expensive almonds and pistachios, you can use a walnut. Such a crampler is very easy to prepare. You do not need to freeze or rub anything. Oil is also not needed. A crisp base is good when you cook a biscuit under a mousse strawberry cake. His recipe is pretty simple. We take a ring of the same diameter as the baked biscuit cake. We cover it with food film. We pour fifty grams of calcined and pounded nucleoli of walnuts. We level with a thin layer. In a saucepan pour seventy grams of powdered sugar. Fill with two tablespoons of lemon juice. We put on medium heat and constantly stir until the sugar completely melts. Fill evenly the nuts with cooked syrup. Let's cool down. Get a thin kozinak in the form of a circle. When assembling the cake, the biscuit cake is lightly smeared with mousse, then a crusty nut shell is laid.

Cheesecake

What else can be done as a basis for a mousse strawberry cake? "Lazy kitchen" offers to cook both crampons and cheesecake. These different in the density and structure of the cakes are smeared with a gentle mousse. So, let's try to bake a cheesecake, in translation from English - a cheese cake. We take the same form in the form of a ring, with the help of which we made a crumple. Wrap it with two layers of foil. We install on a baking tray. Preheat oven to 160 degrees. Mix the egg with fifty grams of sugar and the same amount of fatty 33 percent cream. Cream cheese should be at room temperature. It is better for cheesecake to use "Mascarpone", but you can also "Philadelphia". We add 250 grams of cheese to the egg-cream mass. Stirring, whipping is not necessary. Add fifty grams of strawberry puree. You can grind fresh berries in the blender or grind the defrosted ones. Stir the mixture and pour into the ring. Bake on medium heat for half an hour. The middle of the cheesecake should remain moist, and the edges - blush. We cool the product at room temperature, and then clean it in the refrigerator until the cake is assembled.

Confit or compote

Than we will smear our strawberry mousse cake? The recipe with a photo step-by-step at home from the "Lazy Kitchen" suggests sandwiching crampons and cheesecake with fruit confit. What is it and how to cook it? This is a very flexible jelly that will block the seepage of the liquid. Prepare Confit as follows. The same ring is tightened from below by a food film, put on a cutting board. Grind the fresh or thawed strawberries in the blender, wipe the resulting mass to remove the bones. We need one hundred and fifty grams of mashed potatoes. We put it in a saucepan and, constantly stirring, heat up to forty degrees. In a separate bowl, mix fifty grams of sugar and two grams of pectin and agar-agar. Rain sprinkled with strawberry puree. We bring to a boil, without stopping stirring. Cook for exactly one minute. We give the confit a little cool and pour into the prepared ring. We remove to the cold. When the confite is solidified and becomes like jelly, the ring can be removed.

Compote

Tight confiture is an excellent alternative. If there is no agar-agar, and there is food gelatin, such compote can be layered with a strawberry mousse cake. A recipe with a photo is available in a step by step demonstrates how to prepare a confiture. And we will do it not only from strawberries, but also ... from basil. Yes, yes, these leaves, which are usually used for salads, perfectly harmonize with the berries. First we need to soak three grams (pinch) of gelatin. The cold water should be five times more than the yellow granules. Make the strawberry puree, as described above. We need one hundred grams. We put mashed potatoes on a small fire and warm up. Sypem "rain" thirty grams of sugar. We add a tablespoon of lemon juice. Bring to a boil. We introduce finely chopped three sheets of basil. Stir and then immediately remove from heat. We put gelatin on the water bath. All swollen granules should completely dissolve, and the liquid become transparent. It is important not to overheat the gelatin, otherwise it will lose its properties to convert the liquid into jelly. We pour the liquid into the strawberry-basil puree. Fast stir. Further we have two options. We can cover the bottom of the mold with food film, pour out compote and put in the refrigerator to freeze for two or three hours. But in this case it will be difficult to lay a delicate jelly on the cake, when we will add strawberry cake. You can do otherwise. We take the biscuit in the form in which it is baked. Slightly cool at room temperature compote and pour it over the cake. We put in the refrigerator.

Strawberry mousse

And now it's time to take up the main component of our culinary masterpiece. As we already mentioned above, a strawberry cake with a mirror glaze can be made with variations, adding to the sweet taste of berries sourness of lemon or lime, banana flavor, piquant basil or delicious warmth of chocolate. But, before we learn to do the basic strawberry cream mousse. Two hundred grams of berries are crushed and wiped through a sieve to get rid of pits. Separately, soak in cold water 7.5 grams of gelatin (remember proportions: one to five). Berry puree set to warm. We pour into it 35 milliliters of lemon juice. The three are also zest, but not all, but only its yellow part. Add fifty grams of sugar. Stir and cook, stirring until the crystals completely dissolve. As soon as we see signs of boiling, we remove the saucepan from the fire. We introduce into the mass dissolved in water gelatin. Stir and cool. When the thickened mashed potatoes become room temperature, we put into it one hundred and fifty grams of sour cream thrown back on the cheesecloth or the same amount of slightly whipped very fatty cream. Stir and spread it into a mold. We send it to the freezer for a couple of hours or until we begin to add strawberry cake with mirror glaze.

Cream

This French name does not contain anything complicated. However, despite the similarity of sound, it is not a cream, but a constituent of another mousse. Remember, we said that the sound of one strawberry will be too simple and, perhaps, someone will seem sugary? Let's combine it with lemon mousse and white chocolate. To do this, we need to make cream, meringue and whipped cream. So, we continue to make our complex strawberry cake with mirror glaze. A step-by-step recipe prescribes us to soak twelve grams of gelatin in sixty milliliters of cold water. We separate the yolks from the three eggs. Proteins set to cool. In yolks add one hundred grams of sugar, grind and add seventy milliliters of lemon juice. We put this mass on a small fire. Do not be afraid that the yolks will curtail - the acid of the lemon will not let them do it. Cook, stirring, until the mass begins to thicken. Add thirty milliliters of rum or another fragrant distillate. Remove the saucepan from the fire. On a water bath we put water with a gelatin already swollen. Stir until completely dissolved. We introduce this jelly into the yolks. Cool it down. We do not clean the water bath, because its turn is waiting for white chocolate. We break into pieces fifty grams of tile and very gently heat it. Better, let it be a steam bath, not a water bath, so that the chocolate does not curl up. That is, the bowl with it should not touch the bottom of boiling water. Introduce the melted chocolate into the yolks. Stirring. The cream is ready.

Meringue

Chocolate-strawberry mousse cake will be very tasty with this delicate component. Cooking meringue is easy. One hundred fifty grams of sugar are poured into a saucepan with a thick bottom. We put it on the fire and fill it with three tablespoons of water. Stir until the sugar completely dissolves. Continue to boil the syrup to a "soft ball" (when the drop dropped into the cold water will not gather in the elastic ball). In parallel, we begin to whisk three very chilled proteins. To deal with the matter, you can add to them two or three drops of lemon juice or a pinch of salt. Continuing to whisk, pour into the syrup. We work the mixer at high speeds and on until the meringue increases three times in volume and does not cool down. If we are preparing a lemon-strawberry mousse cake, the recipe prescribes to us for a citron cream to whip another 180 grams of very fat cream. They can be replaced by the same amount of sour cream thrown over the gauze. But the recipe indicates that you do not need to be zealous. It should be shaken to a light foam, and not to the state of the cream. And now we make lemon-chocolate mousse. How? The basis is merenga. In it we introduce small portions of silicon. Stirring carefully, so that the proteins do not fall off, we add cream or sour cream. This mousse should also be cooled.

Invert syrup

Whatever we are preparing a strawberry cake with a mirror glaze, a step-by-step recipe with a photo prescribes us to stock up with this ingredient in advance. Inverted syrup in a glass closed jar can be stored in the refrigerator for about three months. It is an excellent substitute for honey. It can be used in cooking as topping, molasses, maple syrup. And in our case it will be one of the components of the mirror glaze. Pour three hundred grams of sugar into the saucepan. But we pour crystals not cold, but hot water. We need a little more than half a glass (130 milliliters). We bring, stirring, to a boil. When the sugar crystals completely dissolve, we inject one third of a teaspoon of citric acid. Stirring. Leave the saucepan on the lowest heat. Otherwise, the syrup will darken, which will affect the color and bitter taste of the glaze. Leave the saucepan for half an hour and do not stir it. We are checking the readiness of the syrup not for a "soft ball", but for "thread". To do this, drip it in a spoonful of cold water. We will get this ball, squeeze the thumb and forefinger and dilute them. If afterward the caramel threads are thin, like a spider's web, invert syrup is ready. Remove the stewpan from the fire. When the syrup has cooled to room temperature, it will have the color and consistency of acacia honey. We pour the syrup into a glass jar and hide it in the refrigerator.

Stack strawberry cake. Recipe without baking

We have already said above that this product can be made as with biscuit, and with a crunchy cracker or cheesecake. And for the laziest there is a recipe without any kind of baking. This means that you can use the purchased cookies. It is best to use biscuit biscuits "Savoyardi" (it is also called "Lady's fingers"). Birch eighteen or twenty pieces, crush the rolling pin into a crumb. Mix with a hundred grams of softened butter. We take a detachable round shape, in which we will collect our strawberry mousse cake without baking. We lay down its bottom with food film. We put there a lot of cookies with butter. Pretty tamped, leveled, cleaned in the refrigerator. Heat half the glass of cream with 35% fat. We fill them with one hundred and fifty grams of chocolate with shredded pieces of white. Mix to homogeneity. Fill the cookie layer. Again put the form in the cold. A pound of fresh or pre-defrosted strawberries is ground with four tablespoons of sugar (you can add more if the berries are sour). In a third of a glass of cold water, soak 10 grams of gelatin (standard sachet). Let's wait until the crystals swell. We put strawberry puree on a small fire. We can not boil it! We introduce gelatin in puree, mix it. A glass of very cold fatty cream is whipped into a firm foam. We connect it with mashed potatoes. Stir gently, achieving uniformity. Spread the mousse over the already had time to freeze white chocolate. Again, we put it away in the fridge - for the night. With a knife at the wall, remove the split form. We decorate our product with icing.

Strawberry Banana Mousse Cake

For this magnificent four-layer culinary masterpiece, we prepare a chocolate biscuit. For this we divide four eggs into yolks and proteins. We take out from the refrigerator a hundred grams of oil, so that it is soft. We beat it with thirty grams of sugar and a couple drops of vanilla essence. Stogrammovuyu tile of dark chocolate melt on a steam bath. Cool and add to the oil. Beat. We introduce yolks. Beat again. Very separate chilled proteins are poured into a separate mixer bowl. We beat and - at the stage when there is no more liquid, but only foam - we introduce one hundred and thirty grams of sugar. Separately we sift one hundred grams of flour and mix with a bag of baking powder. In three ways we connect the chocolate and protein masses. Gently, to leave the bubbles, mix the spatula. We introduce flour with a baking powder. Just gently knead the dough of medium consistency. The form is covered with baking paper, lubricated with oil, priporoshivaem flour. We spread the dough, we equilibrate. Stove for half an hour at a temperature of 160 degrees. We are checking the readiness of the chocolate biscuit with a grater. While the cake is cooling down, we will prepare mousses. How to do with strawberry flavor, we told above. A large ripe banana (or two small) is cleaned and rubbed. Add two hundred grams of sugar and juice of one lemon. We beat a glass of fatty cream to hard peaks. We put it away in the refrigerator. Six grams of gelatin is dissolved in twenty milliliters of warm lemon juice. Heat a large pot of water. We install in it a bowl with banana puree so that it touches bottom with boiling water. We keep on such a bath for several minutes. In a sufficiently warm mash we introduce dissolved gelatin. In this case, whisk the mass with a mixer at low speed. In a few meals, add whipped cream. Mix to homogeneity. We get the cake, which remains in a split form. We spread on top of it all banana mousse. We clean in the refrigerator for several hours. During this time we prepare strawberry mousse. We cover the banana with them. While both gentle layers are freezing in the refrigerator, we prepare chocolate mousse. The principle is the same as that of strawberry and banana.

Decoration

No matter how we prepare a strawberry cake with a mirror glaze, the prescription tells us to cover the product only when it stays in the refrigerator for the night. In half a glass of cold water soak 12 g of gelatin. 150 grams of white chocolate melted, mixed with 100 g condensed milk. In 75 milliliters of water, we dissolve 150 g of sugar. We divide it with the same amount of invert syrup, bring it to the boil. Fill this liquid chocolate with condensed milk. Add food coloring and strained gelatin. Beat and cool to 30-32 degrees. In a few tricks, cover the entire surface of the cake.