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Strawberry mouse cake

Strawberry mouse cake

We prepare the worktop as follows:

Separate the egg whites from the yolks, beat them with foam, then add the sugar in the rain and mix until the volume doubles, then add the yolks, one by one, flour, baking powder and vanilla essence, mix until the composition is homogeneous, put the resulting composition in -a heart-shaped tray (I made) lined with flour, pour a drop of food coloring, then with a fork spread color throughout the tray and put in the oven for about 30 minutes, check from time to time doing the toothpick test.

We prepare the mouse as follows:

Mix fresh.

Pass the strawberries, then mix them with the sugar, then mix with the whipped cream and mix until the composition is homogeneous.

We prepare the gelatin according to the instructions on the package.

We also incorporate gelatin in the cream and we put it in the cold.

After the countertop has cooled and the cream has set a little, cut the countertop in 2, syrup them and put a layer of strawberry mouse on each one.

On top we put the jelly prepared according to the instructions on the package and garnish with whipped cream and rosebuds (I also put some pictures to see how I made the buds)

Chocolate and strawberry mouse cake

December 26th is my sweetheart's birthday so such an event could not be & # 8222 marked & # 8221 with a cake to match :). I preferred a lighter cake, because we don't like heavy creams with butter and thinking about how fast it was eaten & I think this cake with chocolate and strawberry mouse was a good choice.

For chocolate mouse:

a teaspoon of lavender flowers

Top: I separated the yolks from the egg whites, I beat the egg whites hard with a pinch of salt, I rubbed the yolks well with the sugar until they doubled in volume.

I then added the oil, flour, baking powder and mixed well, and finally I lightly incorporated the egg white without spoiling it. I put the dough in a cake tin with a detachable bottom and baked it until it passed the toothpick test.

After the dough was baked, I let it cool well before putting something on it.

Chocolate Mouse: I searched on Google for an authentic chocolate mouse recipe but I only found variants that were not related to each other, so I selected a convenient and quick option for the cake to be ready in time.

In a saucepan I put 150 ml of liquid whipped cream, 100 gr butter and I put them on the fire, when the cream is hot, I added gelatin soaked before in cold water, I added chocolate broken pieces, lavender flowers crushed well in a mortar , I mixed to melt the chocolate and then I gave the chocolate sauce obtained to cool.

Meanwhile, I beat 200 ml of whipped cream well, when the chocolate sauce cooled, I added it over the whipped cream and I mixed it. I then poured the mouse over the cake top and put it in the fridge for 2 hours.

Strawberry mouse: I put on the fire 250 gr frozen strawberries with 200 gr brown sugar and left them on low heat until the sugar melted and the strawberries softened well.

I then took the hand blender and crushed the strawberries to obtain a sauce, I added to it while it was still very hot gelatin soaked in cold water and then I gave the sauce to cool.

Meanwhile, I beat the whipped cream well, then I added the yogurt and finally the strawberry sauce, I put everything over the layer of chocolate mouse already hardened and I put the cake in the fridge again until the 2nd day.

The next day I decorated the cake with some whipped cream and ready! A simple and very fragrant cake.

If you like it, share it with your friends!


For the roll top:
3 eggs
80g old cough
100g flour
1 sachet of vanilla sugar
Oil for the tray
4-5 tablespoons strawberry jam to fill the roll

For the lid top:
3 eggs
80g old cough
100g flour
1 sachet of vanilla sugar
Oil for the tray
3-4 tablespoons strawberry jam to grease the top

For the cream:
500g fresh cottage cheese.
200g margarine Rama
200g powdered sugar
1 sachet of vanilla sugar
200g strawberries for pasta
450g strawberries

To grease the cake, at the end:
2 tablespoons honey
3 tablespoons lemon juice

Cream and strawberries, for garnish

Method of preparation:
To prepare the roll, put the egg whites in a bowl and beat them with the mixer. When it starts to harden, add the caster sugar in the rain and mix until you get a consistent foam. Add the vanilla sugar, the yolks and mix until incorporated. Add the flour in the rain and mix slowly, from top to bottom with a spatula, until everything is incorporated.

Grease a pan with oil, line it with flour and pour the resulting composition into the pan. Leave it in the oven for 10-15 minutes. The toothpick test can be done to check if the worktop is baked.

After it is baked, take out the top on a damp towel, quickly grease it with strawberry jam on the side that was at the bottom of the tray, and roll it tightly and quickly, using the towel. Let the resulting roll cool down and put it in the fridge until we take care of the rest.

For the round top, put the egg whites in a bowl, beat them with the mixer, add the caster sugar and continue mixing until you get a consistent foam. Add the vanilla sugar, the yolks, mix, then add the flour in the rain and mix with the paddle from bottom to top, lightly until completely incorporated.

Grease a round tray with oil, line it with flour and pour the prepared composition before, then level. Leave the top in the oven for about 20 minutes, then remove it, leave it to cool.

In a bowl put margarine, add powdered sugar and rub until incorporated. Add the vanilla sugar, the sweet cow's cheese and mix until you get a homogeneous cream.

We wash both the strawberries for the pasta and the ones we incorporate in the cream cheese, remove the tail and cut them into quarters.

We put 200g of strawberries in another bowl and we pass them with the vertical blender, until we obtain a puree.

Strawberry puree obtained by poultry, add it over the cream cheese prepared before and mix until smooth. Add the strawberries that we cut into quarters beforehand and mix lightly, without crushing them.

After we have everything ready, we move on to forming the cake. We must know that this cake will have to be overturned at the end.
We cut the roll into slices one centimeter thick.
Take a large bowl with a round bottom and cover the inside with a bag or cellophane. We start from the bottom of the bowl to line the interior walls with rolls.
After we have lined the entire inside of the bowl, we add strawberry cream cheese inside.

On top we will put the round top and previously greased with strawberry jam, with the greased part over the cream, then we squeeze the bag inside and put it in the fridge for 12 hours - until the next day.

The next day, take the cake out of the fridge, open the bag, place a plate over the round top and turn the bowl upside down. Remove the bowl, then gently open the bag from the surface of the cake dome.

In a bowl put two tablespoons of honey over which add 3 tablespoons of lemon juice, mix and grease the dome of the tor with the brush with this composition. At the base, all around, we can garnish with whipped cream and top with strawberries.

"Heart" cake with strawberry mousse

Melt the chocolate and butter separately.

Whisk the egg whites with half the amount of sugar.

Beat the yolks and froth with the rest of the sugar.

Mix the egg white foam with the egg yolks, melted butter, melted chocolate and a pinch of salt.

At the end, add the flour, stirring gently until incorporated.

Place the composition in the tray with a removable bottom with baking paper and bake at 180 degrees for 15 minutes.

Remove from the oven, allow to cool, then turn over and peel off the baking paper.

We prepare "Milk chocolate mousse"

The gelatin is soaked in cold water for 10 minutes.
Melt the chocolate.
Whisk the egg whites with half the amount of sugar.

Beat the yolks with the remaining sugar.

The whipped cream also beats.

Mix the whipped cream with the egg yolk and egg white foam.

Dissolve the gelatin on the bain-marie and incorporate into the mixture together with the vanilla essence. Add the melted chocolate at the end.

We prepare "Strawberry Mousse"

Grind the strawberries until they become puree.

The gelatin is soaked in cold water for 10 minutes, then dissolved in a bain-marie.
Whipped cream.

Mix the strawberry puree with the whipped cream.

Add the dissolved gelatin at the end. Homogenize.

we continue with the basic recipe.

Over the cold countertop add the milk chocolate mousse and let it cool for an hour.

When the chocolate layer is well coagulated, add the strawberry mousse and let it cool for 4 hours.

Garnish with fruit, chocolate and whipped cream.

Method of preparation

Strawberry mousse cake

Preparation: For the top: Beat the eggs with hot water for 1 minute, add the sugar, then the flour mixed

Cake with chocolate mousse and strawberry yogurt

for the countertop: mix the egg whites well with the sugar, add the yolks, then gradually the milk, the oil,

Vanilla mousse cake, strawberries and chocolate truffles

A gradient cake, which you can make in any color you want, depending on your preferences. At the end of the month we have a lot of celebrations, so it's a perfect cake. The interior is simple, but the combination of flavors and fluffy sponge cake make it a delicious cake for all tastes.

Top (20 cm): 5 eggs, 150 g sugar, 150 g flour, 1 pinch of salt, vanilla. Mix the eggs with the sugar and a pinch of salt until they triple in volume and no more granules of sugar are felt. This takes about 10-15 minutes, depending on the mixer. Add sifted flour in two slices, carefully mixing with a spatula. Pour the composition into a pan greased with butter and lined with flour and bake in the preheated oven for about 45 minutes at 170 degrees. Do not open the oven door under any circumstances. It is ready when it turns golden and comes off the edges. Let it cool in the oven, with the door ajar, then cut it into 3 sheets.

Vanilla mousse: 350 ml skim milk, 3 egg yolks, 30 g starch, 120 g sugar, 7 g gelatin, 30 ml cold water, 400 ml whipped cream, ½ vanilla pod

Heat the milk and sugar with the vanilla seeds. Mix the yolks with the starch, then put a little warm milk over it and mix well. Return the composition to the pan and simmer over low heat, stirring constantly until it thickens. Hydrate the gelatin in cold water, then dissolve it in the microwave for a few seconds and mix it in the vanilla cream. Cover with cling film and allow to cool completely. Mix the cooled cream a little and mix it with whipped cream.

Strawberry sauce: 300 g frozen strawberries, 150 g sugar, 50 ml water, 5 g gelatin, 20 ml cold water. We hydrate the gelatin in cold water. Boil a thick sauce, then add dissolved gelatin. Let cool completely.

For chocolate truffles: 150 g dark chocolate, 150 ml liquid cream. Heat the whipped cream, then pour hot cream over the finely chopped chocolate. Leave for 5 minutes, then mix and leave to cool for a few hours in the refrigerator. Form truffles and freeze them or put them directly from the teaspoon.

To dress the cake: 250 g mascarpone, 250 ml whipped cream, 120 g powdered sugar. Mix everything together until you get a strong cream.On a plate place the first sheet of countertop, syrup it with a syrup of water, sugar and vanilla, put 2 tablespoons of strawberry sauce, then vanilla cream and place a few truffles, cover with a thin layer of cream and put the other sheet of countertop, cream, strawberry sauce, chocolate truffles, countertop and a thin layer of cream on top.

We leave it in the fridge for a few hours, then we take it out of shape, we dress it in a little white cream, then with the help of a posh in which we have the pink, pale pink and white cream, we sprinkle it on the edge of the cake so as to obtain the gradient effect. Level with a spatula.Optionally melt white chocolate with liquid cream (equal parts) and coloring and pour cooled icing on top. We decorate with meringues, macarons, oreo biscuits and whatever else comes to mind.

Layered pancake cake

Let the dough rest for 30 minutes.
Grease a well-heated pan with vegetable oil with a brush.

Add a pinch full of pancake sheet dough.

Fry the pancakes on each side until they get a nice reddish color.

Repeat the operation until you finish all the dough. Place the pancakes on top of each other to prevent them from drying out.

Cut each pancake sheet, using a lid 19-20 cm in diameter. You get the perfect edges and shape.

In a saucepan, melt 400 g of chocolate with 50% cocoa and 400 ml of whipped cream.

Stir constantly until you get a homogeneous composition.

Pour the chocolate into a large bowl and add 250 g of mascarcone.

Stir until the mascarpone cream is completely homogenous.
Refrigerate the cream bowl for 30 minutes.
When the cream has cooled you can assemble the cake.
Put a tablespoon of cream (about 50 g) on ​​each sheet of pancake

After you have put the last sheet, cover the cake with cream on top and on the sides.

Garnish the cake with whipped cream, strawberries, mint leaves and berries.

Leave the cake in the fridge overnight. Consume in moderation!


  • Wheat (22 cm)
  • 4 eggs
  • 125 g sugar
  • 125 g flour
  • 2 tablespoons poppy seeds
  • vanilla
  • a pinch of salt
  • Syrup
  • 300 ml water
  • 3 tablespoons sugar
  • half a vanilla bean
  • Filling and decoration
  • 700 ml cream for whipped cream
  • 3 tablespoons powdered sugar
  • 300-350 g strawberries

In a bowl put whole eggs, salt, vanilla and sugar. Mix for 7-8 minutes until the composition becomes consistent, fluffy and light in color.

Sift the flour and then mix it with the poppy seeds. Then incorporate it in two turns to the egg, mixing gently, from top to bottom, with delicate movements.

Grease with butter and line with flour a form with a detachable ring of 22 cm and turn the dough, leveling it well. Try to pour evenly, not only in the middle, so the top will not grow much in the middle.

Bake for 25-30 minutes at 180 ° or until it passes the toothpick test. Remove the countertop and leave it to cool on a grill.

When it is completely cold, cut it into three sheets.

* It is best to cut the next day, so it is preferable to prepare it the day before.

The syrup is prepared simply by mixing all the ingredients on the fire until the sugar melts. Remove your vanilla pod and let it cool well.

Mix the whipped cream and when it gains consistency, add the powdered sugar.

*Before mixing the whipping cream, make sure that the dish you are using is cold, possibly put it in the freezer and the mixer blades for 10 minutes.

*The cream must be very cold and have at least 35% fat, so you will have a firm cream that will not leave after mixing.

Wash dry strawberries with absorbent napkins. Stop for decoration 5-6 and cut the rest into small pieces.

Syrup the first sheet of top, put a layer of whipped cream and one layer of strawberries, cover with the second, syrup, cover it with whipped cream and fruit and finally the last sheet of top and syrup.

With the remaining whipped cream, coat the cake and decorate it according to your imagination.

I decorated it with halves of strawberries on the edges, in the middle a large cut fan and whipped cream rosettes. Keep it cold until serving time. Enjoy!

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How do we get the most airy and finest mousse for this cake?

Because it's a chocolate mousse cake, we have to turn the cream into a mousse. How do we do that? Adding whipped cream in it, obviously. As usual I used unsweetened whipped cream of the LaDorna. It's natural whipped cream, made from cow's milk fat, it's very tasty and it beats very well. It is very important to cool it very well for at least 12 hours, but it is better to leave it for 24 hours. Then shake the box very well so that the cream is well homogenized and beat it at maximum speed. Use a bowl with a base as small as possible to aerate the whipped cream as quickly as possible. The wider the vessel, the harder it is to beat. Also use a mixer strong enough not to heat the cream.

The whipped cream for this chocolate mousse cake should only be beaten in half. Then incorporate it into the chocolate cream with light movements and do not mix excessively. The idea is to keep in the mousse the air that you have incorporated in the whipped cream. If you mix too vigorously, the air is lost and you do not get a perfect result. I also made the icing from chocolate and whipped cream. A simple and tasty ganache. You can also make it with milk chocolate, but I think it suits more with dark chocolate! After sitting in the refrigerator, the cake can be decorated as desired and served. Also try the recipe savarine with chocolate for another extraordinarily tasty dessert!

If you like it, share it with your friends!


For the countertop:
8 eggs
8 tablespoons flour
8 tablespoons caster sugar

For the cream:
70g flour
500ml milk
6 yolks
3 sachets of vanilla sugar Dr. Qetker
180g old cough
2 Milka milk chocolates

For filling:
250g strawberries
250g raspberries

For decoration:
3 sachets of Dr. Qetker whipped cream
450ml milk (for whipped cream)
Raspberries and strawberries in the quantities desired by each.

Method of preparation:
We wash the strawberries, remove their tails and drain them in a strainer.

We cut some of the strawberries into smaller cubes to fill the cake with them.

Another piece of strawberries, cut them into slices, and decorate the cake with them.

We also wash the raspberries and let them drain.

First we prepare the cake top. Separate the yolks from the whites.

We put the egg whites in a bowl and beat them with the mixer until we get a foam. Then add the caster sugar, spoon by spoon and mix until well incorporated. Over the obtained foam we add the yolks, we mix until they are swallowed and these and then we put the flour, spoon by spoon, mixing slowly with the spatula from bottom to top, until we obtain a homogeneous composition.

We line a round tray with detachable walls with flour, pour the composition obtained in it and put it in the oven for 25-30 minutes. We can do the toothpick test to see if the countertop is baked. After the top is baked, take it out of the oven and let it cool.

To prepare the cream, we start by melting the chocolate. Break the chocolate into squares and melt it in a saucepan on a steam bath.

Separate the yolks from the egg whites, put the yolks in a large bowl, mix them with the caster sugar until they are completely incorporated, add the flour in the rain, mix again until incorporated.

In a saucepan, put the required amount of milk, add the vanilla sugar sachets and leave on the fire until the milk begins to heat up slightly, then add the composition prepared before & # 8211 from yolks, sugar and flour & # 8211 and mix continuously. until the composition begins to thicken.

When the cream has started to thicken, pour the melted chocolate over it and mix continuously until it is completely incorporated. Let the obtained cream cool only after we fill the cake.

Beat the whipped cream powder with the milk until it hardens.

After we have everything ready, we start assembling the cake.
We cut the top into three sheets. We take a first sheet, the bottom of the countertop, we put it on a plate, we syrup it - in my case, I syruped it with sugar water, you can use any other syrup you want, from compotes. We put chocolate cream on the first countertop sheet & # 8211 cream we have to divide it in three, because it will be put on each countertop sheet. Sprinkle strawberry cubes over the cream.

Next is the second sheet of countertop, which we will also syrup, followed by the layer of chocolate cream and raspberries, which we sprinkled over the entire surface of the cream.

Next is the last sheet of cake, we syrup and put a last layer of chocolate cream, but this time not too thick.

Above the last layer of chocolate we spread a thin film of whipped cream and otherwise decorate the whole cake with whipped cream to taste. On top, we can put raspberries and strawberry slices.

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