Strawberry Mousse Cake Summer (Print Version)

# Ingredients:

→ Sablé Cookie Crust

01 - 2 Egg Yolks, room temperature
02 - 50 g Icing Sugar, sifted
03 - 75 g Salted Butter, very soft
04 - 120 g All-Purpose Flour
05 - 1/4 tsp Salt (if using unsalted butter)

→ Strawberry Mousse Filling

06 - 375 g Strawberries, fresh or frozen & thawed
07 - 90 g Caster Sugar
08 - 1 Vanilla Bean or 1 1/2 tsp Vanilla Paste
09 - 7 g (2 1/4 tsp) Gelatine Powder with 2 tbsp cold water
10 - 400 ml Heavy Cream, 30% fat content minimum
11 - 200 g Fresh Strawberries (optional) for decorating

→ Strawberry Jelly Topping

12 - 200 g Strawberries, fresh or frozen
13 - 50 g Caster Sugar
14 - 15 ml Lemon Juice
15 - 3 g (1 tsp) Gelatine Powder

# Instructions:

01 - Place a 23 cm cake ring on a baking tray lined with paper. Whisk yolks with icing sugar until smooth. Add soft butter and stir, then mix in flour (add salt if using unsalted butter) until it forms a paste. Press dough into the ring, chill for 30 minutes, then bake at 160°C for 30 minutes. Cool completely.
02 - Blend strawberries until smooth, optionally remove seeds through a sieve. Warm in a saucepan with sugar and vanilla, mixing until combined. Mix gelatine with cold water; once a thick paste, dissolve into warm strawberry mixture. Cool the mixture completely. Whip the cream to stiff peaks and gently fold it in the strawberry mixture in portions. Place an acetate strip inside the cake ring, optionally line with fresh halved strawberries. Pour mousse into the ring, smooth the top, and chill for 4 hours or overnight until set.
03 - Blend strawberries until smooth and strain through a sieve. Heat with sugar and lemon juice until simmering, then remove from heat. Bloom gelatine with cold water, mix until dissolved in the warm strawberry mixture. Cool for 30 minutes, pour over set mousse layer, and chill for 3 hours or overnight until jelly sets.

# Notes:

01 - Ensure the butter is at room temperature before mixing to achieve the proper consistency.
02 - Cool the strawberry mixture adequately before folding in whipped cream to maintain mousse texture.
03 - When using fresh strawberries for lining, ensure they are tightly packed to prevent mousse from seeping through.

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