Strawberry Mousse Cake

Name: Strawberry Mousse Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g + 1-2 tablespoons flour; 75 g Sugar; 3 Eggs (size M); 100 g Butter; 400 g Marzipan raw mass; 300 g Dark chocolate coating; 4 sheets Gelatine; 600 g Whipped cream; 5 TABLESPOONS Orange liqueur; 500 g small strawberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Strawberry leaves and strawberries; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g + 1-2 tablespoons flour
75 g Sugar
3 Eggs (size M)
100 g Butter
400 g Marzipan raw mass
300 g Dark chocolate coating
4 sheets Gelatine
600 g Whipped cream
5 TABLESPOONS Orange liqueur
500 g small strawberries
1 TABLESPOON Icing sugar
7-10 Tbsp Strawberry leaves and strawberries
baking paper

Directions

1
Knead 200 g flour, 50 g sugar, 1 egg and butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Roll out the dough on a floured work surface until round (26 cm Ø). Place on a baking tray lined with baking paper and prick several times with a fork. Coarsely grate the marzipan, stir with 25 g sugar until smooth. Stir in 2 eggs and 1-2 tablespoons of flour one after the other. Pour the mixture into a piping bag with a large perforated spout.
2
Spray about 1/3 of the mixture onto the edge of the base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Spray 1 ring (26 cm Ø each) of the remaining macaroon mixture onto 2 baking trays lined with baking paper. Bake one after the other in a hot oven for 10-12 minutes. Chop the chocolate coating and melt over a warm water bath. Spread the shortcrust pastry base and macaroon ring thinly with the chocolate. Place the second ring on top, also spread a thin layer of chocolate and place the third ring on top. Chill for about 15 minutes. Soak the gelatine in cold water. Whip the cream until stiff. Squeeze the gelatine. Warm the liqueur and dissolve the gelatine in it. Stir 2 tablespoons of cream into the remaining chocolate coating. Stir the gelatine into the cream mixture.
3
Soak the gelatine in cold water. Whip the cream until stiff. Squeeze the gelatine. Warm the liqueur and dissolve the gelatine in it. Stir 2 tablespoons of cream into the remaining chocolate coating. Stir the gelatine into the cream mixture. Fold in the rest of the cream. Pour the cream onto the base and smooth it down. Wash and clean the strawberries and dab them dry. Place them on the mousse with the tip facing upwards. Chill for 3-4 hours. Dust the rim with icing sugar. Decorate with strawberry leaves and strawberries. Cut into pieces with a sharp knife
4
Pour the cream onto the base and smooth it down. Wash and clean the strawberries and dab them dry. Place them on the mousse with the tip facing upwards. Chill for 3-4 hours. Dust the rim with icing sugar. Decorate with strawberry leaves and strawberries. Cut into pieces with a sharp knife
5
3 hours waiting time