Traditional recipes

Strawberry mousse cake

Strawberry mousse cake


Separate the egg whites from the yolks.

Beat the egg whites with the salt powder and set them aside.

Mix the yolks with the sugar until you get a frothy composition.

Add the oil in a thin layer (like mayonnaise), then mineral water.

Over the egg whites, add the yolk composition and mix with a spatula from the bottom up.

Wallpaper a round tray (with a diameter of 26 cm) with baking paper and a little oil, pour the composition into the tray and put the top in the preheated oven, over medium heat for 25-30 minutes.

Strawberry mousse:

We put the whipped cream in a bowl and mix it until it hardens.

Wash the strawberries, remove the tails, cut them in 2 then put them in a blender and mix until you get a fine puree.

Add powdered sugar and strawberry puree over whipped cream and mix lightly with a spatula.


We cut the cold cake top into 3.

We keep a small bowl of cream to dress the cake and divide the rest into 2 equal parts.

We put the first slice of countertop in the tray with the removable walls in which we baked the countertop, we syrup it well, we put a part of cream, the second slice of countertop that we will syrup, the remaining cream, the last slice of countertop that in turn it comes in syrup.

Put the cake in the fridge for 2-3 hours or overnight, as I did.

The next day we covered the cake in the remaining cream, we spread the piece of fondant (on the table sprinkled with powdered sugar) in a sheet larger than the diameter of the cake.

We dress it by pressing well and lightly on the edges to make it look beautiful.

I colored the remaining fondant and made the popcorn (with special shapes, from small to large), t, randafirasiifluturasii, bottom edge, letters and numbers.

I placed them as I thought and ready ... I put it in the fridge until serving.

Good appetite!