Tender snow mousse cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream 125 g butter with 125 g sugar and vanilla sugar with the whisks of the mixer. Separate the eggs, stir in the egg yolks one after the other. Mix flour with baking powder. Stir in with milk. Spread half the dough in a greased springform pan (26 cm Ø) until smooth.

2. 2

   Beat the egg whites until stiff, gradually adding 200 g sugar. Spread half of the beaten egg whites on the dough, leaving a 2 cm margin all around. Sprinkle with 2 tbsp. almonds.

3. 3

   Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Remove from the pan and clean the pan. Bake another cake base from the remaining dough and beaten egg white.

4. 4

   Let it cool down.

5. 5

   For the filling, soak 2 sheets of gelatine separately in cold water. Wash the lemon hot, rub dry, grate the peel thinly. Squeeze the lemon. Wash, clean and quarter the strawberries. Puree half the strawberries with 3 tbsp. sugar and 2 tbsp. lemon juice.

6. 6

   Dissolve 2 sheets of gelatine. Gradually mix with strawberry puree. Chill for about 20 minutes until the mixture begins to gel. Fold in remaining strawberries.

7. 7

   Briefly mix the cream cheese, 100 g sugar, lemon rind and remaining juice with the whisks of the mixer. Dissolve 2 sheets of gelatine. Mix 2 tbsp. cream with gelatine, then stir into the remaining cream.

8. 8

   Chill for about 10 minutes until it begins to gel. Whip cream until stiff and fold in.

9. 9

   Place the cake ring around a base. Spread cream and strawberry mixture alternately on top. Place another cake ring on top and chill the cake for at least 4 hours. Loosen the cake and dust with icing sugar.

Nutrition Facts

KCAL
400 kcal

CARBS
41 g

FATS
24 g

PROTEINS
6 g