Strawberry mousse cake(10/12 serves)
Base Sponge
5 eggs -room temperature
125gr sugar
125gr flour
Half lemon rasped
-----------------
Beat the eggs - 5 min high, then 5 min low.
Add sugar and lemon rasp, followed by the sifted flour.
Bake in 26 cm tin for 20 min at 180-190
------------------------------------------------------------------------------
MOUSSE
800 gr strawberry puree. (room temperature)
500gr cream- beat to yogurt consistency
175gr sugar
8 sheets gelatin (32 gr )
Method:
Take 150gr puree- and add the 175gr sugar, dissolve over a low heat. It needs to be quite warm but not boiling.
Soften gelatin in cold water for 2-3 min, squeeze out excess water and add to warm strawberry puree and sugar mixture (gelatin will dissolve almost instantly) . Mix the remainder of strawberry puree with the warmed mixture. Now mix in the beaten cream. If it is runny leave it in the fridge for a while to stiffen slightly.
Slice your sponge in half (you can freeze the other half for next time) Line the cake tin you baked the sponge in with Gladwrap AND grease proof paper. This makes it easier to get the cake out and also prevents leakage. Put the cake base in (cut side up) and pour in the strawberry mousse. Leave to set in the fridge for 4 hours.
You can decorate the cake with strawberry jelly and fresh strawberries on top with tuffs of whipped cream, if you like.
