Strawberry mousse cake

6-inch chiffon cake, cut crosswise into 3 slices and set aside.

Prepare milk and gelatine sheets

Cut the gelatine sheets and soak them in milk until soft.

Add fine sugar over water and heat until the sugar melts. Melt the gelatine slices into the milk. Take it out in a small bowl and let it cool for later use

Wash strawberries, remove leaves, and cut in half.

Take a piece of cake and cut off the edges slightly. Arrange the cut strawberries neatly in a 6-inch heart-shaped removable bottom mold.

Pour the light cream into a clean mixing bowl.

Add an appropriate amount of fine sugar, add ice water and beat with an electric egg beater

Beat until the cream forms lines and is still fluid.

Slowly pour the milk that has been cooled until it is not hot to the touch into the cream basin, stirring evenly while pouring

The mousse is ready.

Pour the mousse liquid into the mold and cover the cake slices.

Add the second cake slice and pour the mousse liquid to cover the cake slice

Finally, add the third cake slice and pour the mousse liquid until the mold is full.

Place the assembled mousse liquid in the refrigerator for about 6 hours, preferably overnight.

Take out the frozen mousse. Place the mold on a cup that is higher than the mold. Use a hair dryer to blow the mold around and the mold will fall off naturally

Holding the mousse cake in your left hand, use a clean kitchen knife with your right hand to push the bottom layer of the mold to the left.

After taking out the mold chassis, carefully take out the kitchen knife

Choose strawberries of similar size, wash them and use kitchen paper to absorb the water

Place on mousse cake as decoration

Sprinkle a little more powdered sugar

Finished product

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