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Strawberry mousse cake
Strawberry mousse cake
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This recipe is for a delicious strawberry mousse cake. It will be a wonderful dark, sticky bottom, with a refreshing strawberry mousse on top. This cake is not too sweet and it is gives an extra good taste to add some fresh strawberries on top the mousse as decoration. You can replace the strawberries with any berries you like, and it will still be an incredibly good cake.

Ingredient List for 8 servings:
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300 gr Almond paste
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2 Egg
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2 tablespoons Cacao powder

Button Mousse
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300 gr Strawberries
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400 gr Sweet condensed milk
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250 ml Whip cream

Oven temperature:
175 degree Celsius
Instructions:
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Start the oven at 175 degree Celsius.
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Grate the almond paste in big bites, and pour it down in a big bowl.
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Add the eggs with the almond paste, and stir it together with a fork.
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Add the cacao powder in the almond paste mixture and mix it all together until you do not have any lumps in the mixture.
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Pour the mixture in to an baking form that you can take away the edges from.
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Put the form in the lower part of the oven for approx 20 minutes.
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Take out the form, and let the cake bottom cool down in room temperature.
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When the cake is cold, it is time to do the mousse..

Button Mousse
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Pour the strawberries in a blender and mix them well.
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Add the condensed milk and the whip cream in the blender, and then blend it all together on low speed, until you have a mousse (approx 1 minute).
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Put a plastic foil on top of the baking form, and put the cake in the fridge for minimum 3 hours.
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When it is time to serve the cake, take it out from the fridge 20 minutes before.
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It is nice to decorate the cake with fresh strawberries before the serving.

A selection of recipes from the same country.
This recipe is from France
Mini stollen bredele
Mini stollen bredele
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Mini bretzel - Alsatian Christmas cookies
Mini bretzel - Alsatian Christmas cookies
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
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