Strawberry Mousse Cake with Chocolate Base

Preparation of the Base

• 1
  Preheat the oven to 180 °C top/bottom heat and line a springform pan (⌀ 25 cm) with baking paper.
• 2
  Separate the eggs. In a bowl, beat the egg whites with a pinch of salt until stiff.
• 3
  In a second bowl, mix the egg yolks with cornstarch, baking cocoa, granulated sugar, baking powder, 80 ml of whole milk, and rapeseed oil to form a smooth batter. Carefully fold in the egg whites.
• 4
  Pour the batter into the pan and bake for approx. 19–22 minutes. Then let the base cool completely for at least 1 hour.

Preparation of the Strawberry Mousse

• 1
  About 10 minutes before the base has completely cooled, put the remaining 100 ml of whole milk into a small saucepan, sprinkle in the gelatin powder, and let it swell for 10 minutes.
• 2
  Meanwhile, whip the heavy cream with 30 g of powdered sugar until stiff.
• 3
  Finely puree the fresh strawberries with the cream cheese in a bowl using an immersion blender. Stir in the remaining powdered sugar (90 g).
• 4
  Heat the gelatin-milk mixture over medium heat, stirring constantly, until the gelatin has completely dissolved (do not boil!). Quickly stir the dissolved gelatin into the strawberry mixture and finally carefully fold in the whipped cream.

Finishing

• 1
  Spread the strawberry mousse evenly over the cooled base. Let the cake set in the refrigerator for at least 8 hours (preferably overnight).