Strawberry mousse cake

Soak 1 gelatine sheet in warm water until soft, take it out and put it on the bottom of the basin, then add 50 grams of pure milk, 60 grams of fine sugar, and 1 tablespoon of lemon juice and mix.

Heat the mixed liquid over water until the gelatin tablets are completely dissolved.

Take 100 grams of strawberries and smash them into strawberry juice in a food processor.

Add the strawberry juice to the mixed liquid, mix thoroughly and cool to room temperature

Let 100 grams of cream cheese soften at room temperature and beat with a whisk until smooth.

Then add the mixed strawberry liquid and beat evenly.

Beat 150 grams of whipping cream until it is 60% and texture will appear on the surface.

Then add whipped cream to the strawberry mixture to form the strawberry cheese filling.

Place the strawberry cheese paste in the refrigerator to chill for a while until the strawberry cheese paste becomes thicker

Wash the strawberries, dry them, and cut the bottoms flat.

Place the strawberries in a 6-inch cake mold, and put a layer of finger cookies on the bottom.

Pour some of the strawberry cheese batter on top of the ladyfingers, then add the ladyfingers.

Pour in all the remaining strawberry cheese batter and refrigerate for 4 hours or overnight.

If you eat it at home, you don’t need to mirror the surface. If you want it to be more beautiful, you can put 2 strawberries in a food processor and make a very fine juice. Then add an appropriate amount of water and half a soaked gelatine sheet and heat it over water until the gelatine sheets are completely dissolved. When the strawberry solution is at room temperature, pour it into the mold.

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