Cooky's Strawberry Mousse Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 125 g cornstarch
• 1 tsp baking powder
• 750 g strawberries, fresh or frozen
• 150 g sugar, depending on the sweetness of the strawberries
• 3 tbsp lemon juice
• 9 sheets of gelatin
• 600 g whipped cream
• 3 packs of cream stiffener
• 200 g whipped cream
• 1 pack of cream stiffener
• chocolate flakes
• Strawberries, fresh
• Lemon balm leaves

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours

For the base, separate the eggs. Beat the egg whites until stiff, gradually add the sugar, and mix until glossy. Whisk the egg yolks and fold in. Mix the flour with the cornstarch and baking powder and sift it over the mixture. Carefully fold everything in. Pour the sponge mixture into a 26cm springform pan lined with baking paper and smooth it down. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Then do a skewer test. It’s best to let the base cool overnight. Then cut the base in half horizontally. Place the base on a cake plate and place a cake ring around it. For the mousse, rinse the strawberries and remove the stems. Purée the strawberries together with the sugar and lemon juice. If using frozen strawberries, thaw them and purée them with the liquid. Heat a few tablespoons of strawberry purée in a saucepan. Dissolve the gelatine (soaked according to the package instructions) in the warm purée and stir in the remaining strawberry purée. Then chill. Whip 600g of cream with three sachets of cream stiffener until stiff and also chill. When the strawberry mixture begins to set, fold in the stiffly whipped cream. Spread a few tablespoons of the mousse thinly, no more than 0.5cm, over the top of the cake base. Pour half of the remaining mousse onto the bottom layer of the cake in the cake ring, smooth it out, place the middle layer on top, pour in the remaining mousse, smooth it out, and place the lid on top. Chill the cake thoroughly, ideally overnight. To decorate, whip the cream with the cream stiffener until stiff. Carefully remove the cake ring and spread the cream around the edges of the cake. Place the remaining cream into a decorating pipe and decorate the cake top as desired. Fresh strawberries and lemon balm leaves also make good decorations. Add chocolate flakes to the edge of the cake. Finally, chill the cake for at least another hour.