Strawberry Mousse Cake with Champagne

Step-by-step cooking

1. Step 1:

   

   Biscuit Ingredients

2. Step 2:

   

   Sponge cake. Beat the eggs and sugar into a foam.

3. Step 3:

   

   Melt the butter, cool and add to the mass, as well as vanilla extract.

4. Step 4:

   

   Sift the flour and pour it in gradually.

5. Step 5:

   

   Mix everything carefully and pour the mass into a greased mold.

6. Step 6:

   

   Bake at 180 degrees for 20 minutes.

7. Step 7:

   

   Ingredients for mousse

8. Step 8:

   

   Mousse. Soak the gelatin in water. Beat the yolks. Mix lemon juice, champagne, half the sugar and heat the mass over the fire, do not boil. Cool the syrup.

9. Step 9:

   

   Pour in the yolks slowly and put them back on low heat, continue to cook, stirring.

10. Step 10:

    

    The mass should not boil. As a result, you will get a mixture similar to jelly. Add gelatin, mix everything and leave to cool. When heated, the mass foams very much.

11. Step 11:

    

    Whisk the cream

12. Step 12:

    

    And gently mix into the mousse.

14. Step 13:

    

    At the last moment, whisk the whites lightly, add sugar and continue to whisk until a thick foam. Carefully mix the whipped whites into the mousse

15. Step 14:

    

    Carefully mix the whipped whites into the mousse

16. Step 15:

    

    Impregnation. Mix water with sugar and put on a slow fire, bring to a boil and cook for 3 minutes. After the syrup cools down a little, pour in the champagne. The first layer will be a cake. Soak the sponge cake well with syrup.

17. Step 16:

    

    Pour the mousse on the cake, flatten and refrigerate for at least one hour.

18. Step 17:

    

    Ingredients for jelly

19. Step 18:

    

    At this time we will prepare jelly. Soak the gelatin in water again. Mix the champagne, lemon juice and sugar and heat until the sugar dissolves. Add gelatin and cool

20. Step 19:

    

    Cut the strawberries into slices and put them on top of the cake.

21. Step 20:

    

    Lightly pour the strawberries with part of the jelly, put in the refrigerator for 20 minutes. This will give the strawberries a foothold.

22. Step 21:

    

    Next, pour the remaining gelatin over the cake. Return the cake to the refrigerator until completely solidified for 4 hours.

23. Step 22:

    

    It turned out delicious and drunk.

24. Step 23:

    

    I liked it. But next time I'll take apple juice instead of champagne.