The strawberry mousse cake, made by food blogger Silvia Todesco, is the ideal end-meal for lunches and dinners of the summer season.
The sweetness of strawberry, declined in various textures, meets the softness of sponge cake in a riot of taste and elegance.
Simple and quick to realize, with this dessert it will be difficult to displease your diners!
INGREDIENTS FOR THE SPONGE CAKE
8 oz. egg whites
3 oz. egg yolks
5.3 oz. sugar
1.6 oz. all purpose flour
1 oz. potatoes or corn starch
2.6 oz. vegetable oil (my favorite is coconut oil)
1 pinch sea salt
1 tsp. lemon extract
FOR THE MOUSSE
12 oz. strawberries cut in small cubes
3.5 oz. granulated sugar
1.4 oz. water
0.4 oz. gelatin leaves
13 oz. heavy whipping cream
FOR THE STRAWBERRIES GELATIN
8.8 oz. strawberries cut in small cubes
1.4 oz. granulated sugar
0.3 oz. water
0.2 oz. gelatin leaves
FOR THE FILLING AND DECORATION
12-13 small strawberries, washed and cut in half (for the decoration on the pan’s “edge”)
7 oz. strawberries (cut in small cubes for the filling)
2 strawberries for the top of the cake