The strawberry cloud cake (the express recipe that will embellish the summer!)

Like many, I was a big fan of the Cuisine TV channel. I still have trouble recovering from his stoppage. Over the past year, my frustration has only grown and I miss the shows of Jamie Oliver, Nigella Lawson, Donna Hay and even Annabel Langbein more and more.
So one of the rare truly spring evenings we’ve had so far, I lingered on the terrace. I took the opportunity to walk on different sites and in particular at Annabel Langbein.
This is where I came across his strawberry cloud cake which had completely escaped me until now. I was so excited that I made it the next day. My enthusiasm has absolutely not diminished, neither during its realization, nor during the tasting.

To be honest, this cake totally blew me away. I believe that since the magic cakeno preparation had seduced me so much.
There is also a part of magic there.

I put all the ingredients in a bowl, then I covered everything with a tea towel so as not to redecorate my kitchen. Just to wait for about ten minutes, I played a little game on my phone. And time has passed like this…
When I lifted the tea towel, I had obtained a magnificent foam which almost reached the top of the container. I didn’t come back.
A real cloud!

It is then enough to pour the mousse on a base of biscuits and to put the whole thing in the freezer. There is really little effort required.
It’s a real “wow mother-in-law” dessert that I’m going to make very, very often this summer.

This cake is still eaten frozen. It is actually not as cold as ice cream and its texture quickly becomes fluffy and very light.
It’s a delight!

Strawberry cloud cake:

150 g of biscuits (Digestive)
80g butter
250g strawberries
2 egg whites (at room temperature)
160 g of sugar
15g vanilla sugar (here)
raspberries

Preheat the oven to 180°C.

Mix the biscuits and the butter.
Spread the mixture into a 22 cm silicone mold and put in the oven for about 12 minutes.
Remove from the oven and flatten the cookies with the back of a spoon.

Leave to cool without unmolding.

In a mixing bowl, put the egg whites, the strawberries in pieces, and the sugars.
Whisk for a good ten minutes, protecting from splashes.

Pour the mousse over the cooled biscuit.
Place everything in the freezer for at least 4 hours.

Serve right out of the freezer with raspberries and possibly a raspberry coulis.

To finish: the biscuit bottom can be made according to your tastes. Annabel Langbein adds coconut and cinnamon. You could also put oatmeal in it. The biscuits could be replaced by speculoos.
Personally, I prefer it cooked, but it doesn’t have to be.
However, this biscuit base is quite hard when it comes out of the freezer.


This cake keeps easily for 1 month in the freezer.


You can serve about 12 portions with it.


However, do not forget that it melts very quickly. It is therefore essential to put the unused portions back in the freezer very quickly.
I don’t think I’ve ever taken a photo so quickly!


On 04/09/2019: this frozen cake, I made it and redid it. Sometimes I make the biscuit separately, and therefore not put it in the freezer. Sometimes I don’t do it at all, and serve the cake with cookies.


On 04/25/2020: I have just tested a shortcrust pastry base which is really very nice. This is a recipe by Jerome de Oliveira that I make regularly and that I love because it is very simple to make and really very good. Its particularity is to contain a tiny bit of cooked egg yolk. Just cook it for about 50 seconds at 500 W in the microwave.
Then, sift 25 g of icing sugar, 75 g of flour, 15 g of cornstarch and 5 g of egg yolk.
Add 80 g of softened butter, lemon zest and a little salt. Mix. Put everything in a circle the same size as the mold and cook for about 20 minutes at 160°C.
You can make the shortbread at the last moment and unmold the cloud on it.
Serve immediately!

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