Cake with Strawberry Mousse

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C and line a springform pan (⌀ 25 cm) with baking paper.
• 2
  Separate the eggs into whites and yolks.
• 3
  Prepare 2 larger bowls: In the first bowl, place the egg whites and a pinch of salt and whip them into a stiff peak. In the second bowl, place the egg yolks and the remaining ingredients for the sponge cake, mix them, and gradually fold the whipped egg whites into the resulting smooth batter.
• 4
  Pour the finished batter into the prepared springform pan and bake for 19–22 minutes at 175–180 °C. After baking, let the sponge cake cool for 1 hour.
• 5
  Approximately 10 minutes before the sponge cake finishes cooling, take a saucepan, pour 100 ml of semi-skimmed milk into it, sprinkle the gelatin into the milk, and let it swell for 10 minutes.
• 6
  Meanwhile, prepare a whipping bowl, pour in the cream, add 30 g of powdered sugar, and whip the cream with sugar until stiff.
• 7
  Take a larger bowl, put the strawberries and spreadable butter into it, and blend them with an immersion blender. Then add the remaining 90 g of powdered sugar and mix.
• 8
  Place the saucepan with milk and swollen gelatin over medium heat and, stirring constantly, let the gelatin dissolve (this will take approximately 2–3 minutes). Then, while stirring constantly, pour the dissolved gelatin into the strawberry mixture, mix well, and gradually fold in the whipped cream.
• 9
  Pour the resulting mixture onto the sponge cake and place the prepared cake in the refrigerator for at least 8 hours (preferably overnight).