White chocolate mousse cake with strawberry layer

The cake just melts in your mouth, an indescribably delicate taste!!! Delicate mousse cake with white chocolate and strawberry layer I really love mousse cakes. It turned out to be a delicate and airy cake with a strawberry tint. I do not give a recipe for the dough, here you can take any biscuit that you like for the basis. All liquids are in grams, do not be surprised, you will have to weigh everything.

Alisa-108

Recipe author

Cake - White chocolate mousse with strawberry layer

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Composition / ingredients

servings:

For mousse:

Milk

Fat cream (cream 38% fat content, 75 g in milk, whisk the rest)

300

Lemon zest (zest from one lemon)

White chocolate

100

Gelatin

Water (for soaking gelatin)

Egg yolks

Sugar

For jelly:

Gelatin

Water (for soaking gelatin)

Sugar

Lemons

Strawberries

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 49 % 18 g

Carbohydrates 38 % 14 g

240 kcal

GI: 23 / 0 / 77

Step-by-step cooking

Cooking time: 3H

Step 1:
Cooking strawberry jelly. First of all, soak the gelatin. Wash the lemon, rub the zest and cut the lemon slices.
Step 2:
My strawberries, add lemon slices and puree in a blender.
Step 3:
Mashed potatoes are divided into two parts. Add sugar to one part and send it to the fire, stir over low heat until the sugar is completely dissolved, add soaked gelatin together with water. Mix everything thoroughly, remove from heat and add the remaining puree. Mix and pour into the mold. The jelly mold should be 1 cm smaller than the cake mold. We send it to the refrigerator to solidify the jelly.
Step 4:
Cooking mousse. White chocolate is broken into pieces. Soak gelatin in water.
Step 5:
Mix milk with cream, add lemon zest and boil. Filter through a sieve.
Step 6:
Rub the yolks with sugar until a fluffy foam forms. Pour the hot milk into the yolks in a thin stream, continuing to stir. We put it in a water bath and cook until the cream thickens. The density is about the same as sour cream. Add gelatin, mix everything thoroughly.
Step 7:
Pour the hot mixture over the white chocolate and stir until the sugar is completely dissolved. The mixture is cooled to room temperature.
Step 8:
Whisk the cream to soft peaks and mix the milk-egg mixture.
Step 9:
In a split form (I have 18 cm in diameter) we spread the cake. We spread half of the mousse on top of it. We send it to the freezer so that the mousse freezes slightly.
Step 10:
We spread the frozen jelly on the mousse. I was in a bit of a hurry, my jelly didn't freeze quite well. Spread the second part of the mousse on top of the jelly. Align and send to the refrigerator for solidification.
Step 11:
I decorated the sides of the cake with chocolate with transfer pictures. I really wanted to see how my pictures would look on chocolate.
Step 12:
Decorate the cake with strawberries, pistachios and caramel threads.