Urmeli's strawberry mousse cake with sour cream

Ingredients for 1 servings:

• 160 g flour
• 30 g vanilla pudding powder
• 3 tsp baking powder
• 190 g butter
• 175 g sugar
• 1 tbsp vanilla extract
• 3 large eggs
• 115 ml eggnog
• 3 tbsp fruit spread (strawberry)
• 780 g strawberries (480 g + 300 g)
• 72 g powdered sugar
• 2 tbsp lemon juice
• 300 g sour cream
• 240 g cream
• 13 g gelatin powder
• 2 ½ tbsp eggnog mixed with milk
• 150 g cream
• 150 g sour cream
• 30 g powdered sugar
• 1 tbsp lemon juice
• 1 tsp vanilla sugar
• 1 tsp vanilla extract
• 2 tsp eggnog
• 11 g gelatin powder
• 2 tbsp eggnog mixed with milk
• 280 g strawberries
• 80 g powdered sugar
• 1 tbsp lemon juice
• 7 ½ g gelatin powder
• 2 tbsp apple juice or water

Instructions

Working time approx. 3 hours; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

Strawberries in a fruity mousse topped with sour cream and vanilla cream and a strawberry mirror

Line the bottom of a 26 cm springform pan with baking paper, grease, and flour. Preheat the oven to 180°C (top/bottom heat). In a bowl, combine the flour, pudding powder, and baking powder. Cream the butter with the sugar and vanilla extract until creamy. Add the eggs one at a time and mix in. Quickly mix in the flour mixture alternately with the egg liqueur, then mix everything well again with a spatula. Pour the batter into the pan and smooth it down. Bake on the middle rack for about 30 minutes, then remove from the pan and the paper; let cool on a wire rack for about 30 minutes. Cut the base in half horizontally and place the bottom layer on a cake plate. Gently warm the fruit spread and spread it evenly over the base. Place a cake ring around the base and brush it thinly with oil, then chill the cake base. For the strawberry mousse, chop 480 g of strawberries and puree them with powdered sugar and lemon juice. Cut 300g of strawberries into small cubes. Whip the cream until stiff peaks and chill. Mix the sour cream with the strawberry puree. Prepare the gelatin according to the instructions, then briefly heat it with the eggnog and milk mixture in the microwave (100 watts for 50 seconds). Mix 2 tablespoons of the strawberry mixture with the gelatin, then stir this into the remaining strawberry mixture using a mixer. Chill the mixture for about 30 minutes, until it begins to set slightly. Now fold in the cream and most of the diced strawberries. Spread everything on the cake base, sprinkle with the remaining strawberry cubes, and then place the second layer on top. Chill for about 30 minutes. For the sour cream and vanilla layer, whip the cream until stiff peaks and chill. Mix the sour cream with the powdered sugar, lemon juice, vanilla sugar, vanilla extract, and eggnog. Prepare the gelatin according to the instructions, then briefly heat it with the eggnog and milk mixture in the microwave. First stir in 2 tablespoons of sour cream, then mix this into the remaining cream with a mixer. Fold in the cream. Spread the cream evenly on the second layer and return the cake to the cold. For the strawberry mousse, chop the strawberries and mix with the powdered sugar and lemon juice. If desired, stir in another tablespoon of strawberry fruit spread. Prepare the gelatine according to the instructions and warm it with the juice. First stir 2 tablespoons into the gelatine mixture, then stir everything into the strawberry puree and spread it on top of the sour cream to form a mirror. Return the cake to the cold and decorate with cream and strawberries as desired before serving. Tips: If you don’t have vanilla extract, use a few drops of vanilla flavoring. If the heat is too high, you may need to use 2-3 g more gelatine for the strawberry mousse.