I had come back from shopping with a nice quantity of magnificent and delicious strawberries from Auvergne. After having eaten it in a salad, with mint and a squeeze of lemon, I also reserved some in the freezer for a little ice cream (which I haven’t made yet, by the way!).
For the last ones, I wanted a gourmet dessert, but above all simple and quick to prepare. Finally, I decided on a very classic cake based on strawberry mousse and spoon biscuit. As I had no intention of turning on the oven, these are commercial biscuits that make up this entremets.
By doing so, you save time and greatly simplify the recipe, which is already very easy.
There is no doubt that this cake will seduce all your guests. And they won’t know you made it with so little effort.
Strawberry mousse cake:
400 to 450g strawberries
300 g full cream
8 g gelatin (4 sheets)
1 tbsp wild strawberry liqueur (optional)
Soak the gelatin sheets in a bowl of cold water for 15 minutes.
Mix the strawberries then pass them through a sieve to remove the seeds. It is necessary to obtain 300 g of strawberry puree.
Whip the very cold cream into whipped cream, not too firm.
Heat 100 g of strawberry purée and the sugar over low heat. The sugar should melt, but the mixture should not boil.
Off the heat, add the drained gelatin. To mix together.
Add the liqueur and the rest of the mash. To mix together.
Leave this mixture to cool while preparing the equipment.
Place a fairly high circle of 18 cm on a plate.
Garnish it with rhodoïd.
Line the bottom of the biscuits with a spoon, pressing them well.
Add the whipped cream to the cooled strawberry purée, proceeding in several stages, using a spatula.
Pour half of the mousse over the cookies.
Spread a few biscuits on top, then pour the rest of the mousse.
Smooth and leave in the fridge for a few hours.
To unmold, remove the circle, then the rhodoïd.
Decorate with fresh fruit.
To finish: you can make this cake with all kinds of fruit purées.
Choose good spoon cookies.
It is possible to soak them lightly with strawberry syrup.