Strawberry mousse cake

Creamy cottage cheese and strawberry mousse, fresh strawberries and delicious chocolate cake is what makes this mousse cake a perfect dessert for summer! 🙂

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Ingredients for the cake (for baking pan diameter 26 cm):

• 5 eggs  DSC_0207
• 150 g ground almonds
• 30 g unsweetened shredded coconut
• 2 tablespoons real cacao
• 2 teaspoons vanilla essence
• pinch of salt
• 1 dcl of milk
• 3 tablespoons of desired sweetener
• 1 teaspoon baking powder

Ingredients for the mousse:
• 300 g Greek yoghurt
• 500 g of curd
• 200 g of heavy whipping cream
• 1 tablespoon vanilla essence
• 400 g fresh strawberries
• 9 sheets of gelatine

 

Separate egg yolks from the whites. Whisk egg whites until stiff peaks form and set aside. Whisk egg yolks with vanilla essence and desired sweetener until foamy. In a food processor, grind the ground almonds into fine flour. Stir in remaining dry ingredients – shredded coconut, baking powder, cocoa and a pinch of salt. Then mix dry ingredients with egg yolks and milk. Stir until smooth mass form. Then, gently stir in whisked egg whites. Coat your baking dish with baking paper and pour into the mixture for the cake. Bake in a preheated oven at 160 degrees Celsius for about 15 minutes.

Then prepare the mousse. Cut approximately 400 g of fresh strawberries into smaller pieces and cook in a bit of water until you can make a puree with a fork. Drain mashed strawberries through a fine sieve and store the liquid.
In a second bowl mix together with a hand mixer cottage cheese, Greek yogurt and vanilla essence in a smooth mass. If desired, you can also add sweetener.
Separately whip heavy whipping cream and then gently mix it with the cottage cheese and Greek yogurt. The resulting cream is divide into two equal parts. In the first mix in earlier obtained strawberry liquid. Cut a few strawberries into small pieces and drain any excess water. Then, according to the instructions of the manufacturer prepare 5 sheets of gelatin and mix into the first bowl with the strawberry juice. The resulting cream pour over chilled cake and distribute evenly. Sprinkle with strawberry pieces and place in a refrigerator for at least one hour to harden. Then prepare the other 4 sheets of gelatin and mix into the second half of the cream, which you then apply over the strawberry layer. Place the cake back in the fridge, preferably overnight. Decorate as desired.

Enjoy! 🙂

P.S.: Interested in nutrition consulting? Drop me an email at anja54321@gmail.com and book yourself a free first appointment! 🙂

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