Tender and light cake, each piece of which literally melts in your mouth. It will not leave anyone indifferent. It harmoniously combines chocolate cake and strawberries with pistachio mousse on white chocolate. On a hot summer evening, this cake is perfect for sitting over a cup of tea with family and friends .
INGREDIENTS :
700g fresh strawberries
poppy seeds 2 tablespoons.
For the white mousse:
Parmalat CHEF35% cream 200 ml
gelatine 6g
powdered sugar 2 tbsp
vanillailla 1 pinch
For the brownies:
120 g dark 70% dark chocolate
120g butter
90 g sugar
flour 50g
2 chicken eggs
baking powder 1/2 tsp.
For the pistachio mousse:
Parmalat CHEF35% cream 250 ml
white chocolate 100g
80 ml milk
50g sugar
1 chicken egg
pistachio paste 2 tbsp
10 g gelatine
DIRECTIONS :
Step 1.
Prepare all the necessary ingredients for the brownies.
Step 2
Whisk the eggs and sugar into a puff of light foam. Melt the butter and chocolate. Mix the flour with the baking powder and sift.
Step 3
Mix all the ingredients, pour into the springform pan and place in a preheated 170°C oven for 20 minutes. Check that the brownies
Check the readiness of the brownies with a skewer. Remove the cake from the tin (18-20 cm) and cool on a wire rack.
Step 4.
Soak the gelatine for the pistachio mousse in a little cold water and melt the chocolate.
Step 5.
Heat the milk in a saucepan and mix the egg and sugar in a bowl. Pour the hot milk into the egg mixture in a thin stream, stirring constantly.
Then pour this mixture back into a saucepan and with constant stirring over medium heat, bring the mixture to a thickening point.
Step 6
Take the egg and milk mixture off the heat and add the swollen gelatin, all stirring well.
Step 7.
Then add the melted white chocolate and stir everything again, cooling the mixture to room temperature.
Step 8
Place the cake on a plate, put it in a pastry ring and cover with acetate foil. The cake is moderately moist, so no
no additional soaking is required.
Step 9
Prepare the strawberries: remove the tails and cut some of the berries in half.
Step 10
Place the strawberries on the cake: halves on the edges, whole berries inside.
Step 11
Whip the cold Parmalat CHEF cream until stiff. Pour the cooled egg and chocolate mixture into the whipped cream and add 2 tbsp.
Pistachio Paste. Mix well with a mixer on low speed.
Step 12
Pour the pistachio mousse evenly over the strawberry shortcake and place in the refrigerator to set.
Step 13
Soak the gelatin in a little cold water. Pour the poppy seeds over boiling water for about 15-20 minutes. Then drain the water.
Step 14
Whip the Parmalat CHEF until stiff, add the gelatine, the poppy seeds and a pinch of vanillin, melted and cooled to room temperature.
Stir the mixture and pour over the frozen pistachio layer. Leave the cake to set for a few hours until it is completely firm.
Step 15
Decorate the finished cake to your liking. This cake is very good in the summer heat. Cook with pleasure!
