Strawberry Mousse Cake with cream with thermomix

Preparation of Strawberry Mousse Cake with cream with thermomix

GENOVES

1. It will give you 2 preparations.
2. I froze a disk of cake
3. Butterfly in blades, eggs, Sugar and essence to the glass,
4. 6 minutes / 37°C / speed 4,
5. then, same time and speed but without temperature.
6. We add the flour and salt,
7. 5 seconds / speed 3.
8. We remove the butterfly and finish integrating with the spatula.
9. We line the base and sides of the mold with baking paper, pour out the dough and lightly tap it against the table to remove any air bubbles.
10. Oven preheated to 180°C / heat up and down
11. We bake for about 20 min. We turn off and remove to cool on a rack.

SYRUP

1. Sugar and water in the glass,
2. 20 seconds/speed 2,
3. then,
4. 3 minutes / 100°C/ speed 2.
5. We pour it into a bottle and add the liquor.

STRAWBERRIES AND CREAM MOUSSE

1. Strawberries, Sugar and juice in the glass,
2. 45 seconds / speed 5.
3. We strain it into a large bowl.
4. We rinse the glass and add the very cold cream,
5. We ride at speed 4.
6. That it is assembled, but not very firm
7. We reserve
8. We hydrate the gelatin in cold water (6/8 min)
9. Now we take about 6 tablespoons of the strained puree and heat it for a few seconds without letting it boil.
10. We drain the gelatin and add it to that puree. We integrate.
11. We pour the rest of the puree that we have in the bowl. We integrate.
12. Now we add the whipped cream little by little and with enveloping movements to the puree.
13. We cut the Genoese into 2 discs (remember that we will only need one.
14. We place the presentation tray and the ring or mold on top. I adjusted it to the measurement of 20 cm.
15. You can give it a diameter of up to 24 cm. You will be a little shorter
16. We line the sides of this with acetate or, failing that, with baking paper.
17. We place the disc and syrup
18. We pour the mousse and put it in the refrigerator for about 8 hours (the time it takes to set to be able to put the final glaze

GLAZED

1. Strawberries and sugar in the glass,
2. 20 seconds / speed 5.
3. We strain into a jug
4. We hydrate the gelatin in cold water (6/8 min)
5. Pour 4 tablespoons of the strained puree into a bowl and heat for a few seconds without letting it boil.
6. We drain the gelatin and add it, integrate.
7. We pour the rest of the puree that we have in the jar.
8. We take the cake out of the refrigerator and pour it over the surface
9. We put it back in the cold for about 3 hours.
10. After that time, we can unmold and finish decorating.
11. ONLY LEFT TO ENJOY, GOOD PROFIT