Strawberry Mousse Cake Recipe

At your next special event, try to please everyone with this mousse cake recipe. It’s sure to be a hit!

Ingredients

• 3 cups (tea) of wheat flour
• 2 cups (tea) of sugar
• 1 cup (tea) of water
• 5 cute
• 5 egg whites
• 1 tablespoon baking powder

Ingredients Filling

• 1 can of condensed milk
• 1 can of cream without whey
• 1 cup (tea) of sugar
• 3 boxes of sanitized strawberries
• 1 packet of unflavored red gelatin powder
• 2 cups (tea) of guarana soda to water the dough

Ingredients Topping

• 1 liter of fresh cream
• ½ cup (tea) of sugar

Dough Preparation Method

1. Grease and flour a 30 cm diameter pan. Set aside.
2. Preheat the oven to medium temperature.
3. In a mixer, beat the egg whites until stiff.
4. Gradually add the egg yolks, sugar, water, flour and yeast, beating after each addition.
5. Place in the reserved pan and bake for approximately 30 minutes or until cooked.
6. Remove from the oven, unmold and let cool.

Preparation Method Filling

1. Set aside a box of strawberries for decoration.
2. In a pan, place the remaining strawberries and sugar and cook over low heat for approximately 10 minutes or until it reaches the consistency of jam.
3. Remove from heat, add the dissolved gelatin according to package instructions and transfer to the blender.
4. Beat until creamy.
5. Add the remaining filling ingredients and beat well.
6. Refrigerate until to start to sign.

Preparation Mode Coverage

1. In a mixer, beat the cream until creamy.
2. Add the sugar little by little, beating until firm.

Cake Assembly

1. Cut the cake in half.
2. Sprinkle half of the soda on one part of the dough.
3. Spread the firm filling on top.
4. Place the other part of the dough on top.
5. Sprinkle with the remaining soda.
6. Cover the cake with whipped cream.
7. Decorate with strawberries.
8. Refrigerate.

Mom’s Tips

If you prefer, you can divide the batter into two smaller pans to obtain a taller cake.

With the topping ingredients you will obtain a delicious whipped cream. Be careful not to beat it too much, as soon as it becomes firm, stop beating. This is so that the cream does not collapse.

See also the Chantilly recipe – How to whip it and its secrets

Yields approximately 20 servings.