Fine strawberry mousse cake

Ingredients for 1 servings:

• 50 g marzipan – raw mass
• 60 g butter
• 1 egg yolk
• 50 g sugar
• 100 g flour
• 1 tsp baking powder
• 4 sheets of red gelatin
• 15 sheets of white gelatin
• 60 g sugar
• 750 g strawberries
• 3 eggs, separated
• 1 packet of vanilla sugar
• 500 ml yogurt, vanilla flavor
• 200 ml cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Read the recipe carefully!

You will need two piping bags and one cake ring. The marzipan and butter should be soft; knead them well with the egg yolks. Finally, add the flour and baking powder to create a smooth dough. Roll out the dough to the size of a springform pan and bake in a preheated oven at 190°C for 12-15 minutes. Clean the strawberries, reserving some for decoration, and puree the rest and divide them into two portions. Soak four sheets of red gelatin and nine sheets of white gelatin separately. Whisk the egg whites and cream separately until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until frothy, then add the yogurt. Stir in the prepared white gelatin, then fold in the stiff beaten egg whites and finally the whipped cream. Now halve this yogurt cream as well. Keep half of the cream white, and add half of the strawberry puree to the other half (season to taste and add more sugar if needed). Add the red gelatin to the strawberry cream. When both creams begin to set, fill one piping bag with yogurt cream and the other with strawberry cream. Place a cake ring around the base and pipe alternating red and white circles onto the cake base. For the second layer, pipe a red circle onto each white circle, and vice versa. Continue until there is no more cream left. Chill the cake for 3 hours. Then, soften the remaining 6 sheets of white gelatin, squeeze out the excess water, and dissolve it, then stir it into the remaining strawberry puree. When the puree begins to set, cover the cake with it. Decorate with the reserved strawberries. It’s a lot of work, but delicious!