Strawberry and vanilla cake
– an almond cookie,
– a strawberry mousse,
– vanilla mousse,
– strawberry jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cookie
35g almond powder35g powdered sugar25g egg7g flour2 egg whites
Strawberry mousse 120g mixed strawberries20g powdered sugar 90g min. 30% fat liquid cream3g gelatin
Vanilla mousse90g white chocolate90g liquid cream4g gelatin130g liquid cream 30% fat1 vanilla pod
Strawberry jelly50g strawberries, mixed and strained15g water10g powdered sugar2g gelatin
The recipe
For 4 people
Almond cookie35g almond powder35g powdered sugar25g egg7g flour2 egg whites
Mix ingredients together. Bake in a 170°C oven. Cut out a 12X12cm rectangle.
Vanilla mousse (85g X3)90g white chocolate90g liquid cream4g gelatin130g liquid cream 30% fat1 vanilla pod
Mix the melted white chocolate, hot cream, vanilla and gelatine. Add the whipping cream. Pour over the almond cookie and place in the freezer for 10 minutes.
Strawberry mousse(85g X2) 120g mixed strawberries20g powdered sugar 90g min. 30% fat liquid cream3g gelatin
Mix strawberries and gelatine. Add the whipping cream and pour over the vanilla mousse (approx. 85g). Return to the freezer for 10 minutes.
Assembly
Proceed quickly with the rest of the assembly, otherwise the mousses will start to set, interspersing successive layers of vanilla and strawberry mousse. Place in the freezer overnight or for at least 6 hours.
Strawberry jelly50g strawberries, mixed and strained15g water10g powdered sugar2g gelatin
Make a strawberry jelly and pour over the frozen cake.
Place in a cool place while defrosting.
