Strawberry Cream Cake
- For the cake
- 2 egg yolks
- 2 egg whites
- 2 tablespoons water
- 100 grams fine sugar
- 50 grams Pastry flour
- 50 grams cornstarch
- ½ package Baking powder
Preheat the oven to 180°C (approximately 350°F) convection.
Mix egg yolks with hot water and stir well until frothy. Add the sugar and beat into a thick cream. Fold in the beaten egg whites. Sift together the flour, baking soda and cornstarch and sift over the egg mixture. Then carefully fold in with a whisk. Pour into springform pan and bake until golden brown in a preheated oven about 20 minutes. Remove and allow to cool in the pan. Release from the pan, spread with 1 tablespoon jam and put back into the springform pan.
For the mousse: Rinse the strawberries, hull, pat dry and cut into slices. Soften the gelatin in cold water. Lining the sides of the pan with appropriately-sized, trimmed strips of parchment paper.
Use the most beautiful, large strawberry slices to garnish the cake. Puree remaining strawberries with the sugar. Squeeze gelatin and heat in a pot with orange juice to dissolve. Stir gelatin along with orange liqueur into the strawberry puree. Beat cream until stiff and fold into puree.
Divide the mousse gently on the cake, spread evenly and place in the refrigerator for at least 4 hours. To decorate, remove cake from the pan, then carefully remove the paper.
Cut reserved strawberries in half. Heat jam and pass through a sieve. Mix jam with the halved strawberries. Place on the cake. Serve garnished with mint leaves.