Strawberry mousse cake
Description
The recipe won't take much time. It's best to use a cake pan with a small diameter for this cake, as it will look more attractive. For the base, use crushed cookies mixed with butter. This prevents the crumbs from falling apart. The mousse holds its shape thanks to whipped eggs, not gelatin, so be sure to have a mixer ready. I recommend leaving the cake in the refrigerator overnight, but if necessary, it can be served after 4 hours. Serve chilled.
Instructions
- 1
Step 1
1. Crush the cookies into crumbs using a blender. Melt the butter and let it cool slightly, then mix it with the coconut flakes and crushed cookies.
- 2
Step 2
2. Place the cookie base onto a parchment-lined pan and press it down lightly. Chill the base in the refrigerator. Rinse the strawberries and blend them into a puree. Add vanilla extract.
- 3
Step 3
3. Separate the egg whites from the yolks and beat at low speed for 10 minutes, gradually adding sugar (without stopping the beating). The mixture should turn white and increase in volume.
- 4
Step 4
4. Add the strawberry purée and blend for a few more minutes. Taste the mousse for sweetness and add lemon juice if needed. Pour the mousse over the biscuit base, gently shake the pan, and freeze overnight.
- 5
Step 5
5. Before serving, carefully remove the cake from the mold and decorate it with mint and strawberries.