Directions

• Sponge cake:
• Whip the whites to soft peaks, gradually adding sugar.
• Gradually add the yolks, without stopping beating.
• Turn off the mixer. Gradually sift flour over the bowl with the egg mixture and gently, with upward movements, knead the dough.
• Transfer the dough to a baking form and place it in a preheated 200 degrees oven for 20-25 minutes. Do not open the door during baking!
• Let the finished sponge cake cool and cut it in half lengthwise into 2 thin layers.
• Mousse:
• Grind the strawberries for the mousse with a blender and mix with sugar.
• Knead the mascarpone with a rubber spatula, then mix with the berry puree (not beating).
• Soak the gelatin in cold water according to the instructions.
• Dissolve gelatin in 50 ml of boiled cream. Let the mix stand for 5 minutes, then add 2-3 tbsp. of cheese mixture and stir.
• Pour the resulting mixture to the rest of the mass and mix thoroughly.
• Whip the rest of the cream with powdered sugar.
• Carefully combine with the cheese and berry mixture.
• Layering:
• Make a ring out of a sheet of parchment folded in half lengthwise, matching the diameter of the mold.
• Insert it and put one cake part on the bottom.
• Pour the mousse on top.
• Cover with the remaining cake and push it into the mousse.
• Leave the cake in the fridge overnight, at least 5 hours.
• When the cake has set, remove the rim of the cake tin and the ring of parchment.
• Decoration:
• Whip 50 ml of cream and powder and spread on the top of the cake. Decorate with sliced strawberries.