Mousse cake heart

1. Put butter at room temperature in a bowl, pour powdered sugar, rub until smooth. Pour vanilla extract into the resulting mass, break the egg, mix. In the same bowl, sift flour and baking powder, stir the dough.

Grease the baking dish with vegetable oil and dust with flour (it is very convenient to use a silicone mold). Spread the dough and bake in the oven, preheated to 180 degrees for 25-30 minutes, depending on the characteristics of the oven. We put the cake on the grill, let it cool, cut it lengthwise into 2 cakes.

2. Wash the strawberries, remove the tails, put them in a saucepan and cover with powdered sugar. Cook for 5 minutes, then grind with a blender. Fill the gelatin with cold water, let it swell, then melt it in the microwave and put it into strawberry puree, mix it, pour it into a mold (the same mold in which the cake was baked), send it to the refrigerator until it solidifies completely.

3. Pour the cream (chilled) into a deep bowl, beat with a mixer immediately at low speed, gradually increasing them. We prepare strawberry puree, as for a jelly layer of fresh berries and powdered sugar. Pour gelatin into a mug, fill with water, give time to swell, then melt for 5 seconds in a microwave oven. Pour powdered sugar into the fluffy creamy mass, continue to beat, then pour strawberry puree and melted gelatin, mix, put in a pastry bag.

4. In the "heart" form, we spread half of the mousse, cover with a sponge cake, spread the gelatin layer and the rest of the mousse. We send the cake to the refrigerator for the whole night.

5. Pour gelatin into a bowl, pour cold water, leave to swell. Meanwhile, break the chocolate into squares. We put the chocolate in a bowl, pour condensed milk. In a small saucepan, pour sugar, pour water, add glucose syrup and send it to the fire, heat it until boiling. Put the swollen gelatin in the hot syrup, mix. When the mass cools down a little, combine the chocolate with it, add a couple of drops of gel dye, beat the glaze with a blender. The finished mirror glaze is passed through a very fine sieve to avoid any particles in the mass.

6. We spread the frozen cake on a grate mounted on a baking sheet and pour the resulting mirror glaze. On a cold basis, the glaze hardens quite quickly. We put the second part of the biscuit, which has not been claimed so far, on the substrate, and transfer the mousse cake poured with icing onto it.

Decorate as desired. I decorated it with strawberry slices, chocolate hearts, chopped peanuts and mint leaves. It turned out beautifully)

Now the cake is completely ready to be served on the table.

Enjoy your health!