Milk Cake Crust
1 cup all-purpose flour
3/4 cup toasted almond meal
1/2 cup granulated sugar
1/2 cup unsalted butter, softened and cut into small pieces
3 large egg yolks
Strawberry Mousse
2 cups heavy cream, whipped to stiff peaks
1 cup confectioners' sugar
1/3 cup water
2 tablespoons freshly squeezed lime juice
500g fresh strawberries, hulled
2 envelopes unflavored gelatin powder, dissolved in cold water
1 envelope red gelatin powder, dissolved in cold water
To decorate
500g fresh strawberries, sliced into thin pieces
Acessory
Cake pan with a 9-inch diameter, greased and floured
Milk Cake Crust
1 cup all-purpose flour
3/4 cup toasted almond meal
1/2 cup granulated sugar
1/2 cup unsalted butter, softened and cut into small pieces
3 large egg yolks
Strawberry Mousse
2 cups heavy cream, whipped to stiff peaks
1 cup confectioners' sugar
1/3 cup water
2 tablespoons freshly squeezed lime juice
500g fresh strawberries, hulled
2 envelopes unflavored gelatin powder, dissolved in cold water
1 envelope red gelatin powder, dissolved in cold water
To decorate
500g fresh strawberries, sliced into thin pieces
Acessory
Cake pan with a 9-inch diameter, greased and floured
Milk Cake Crust
Preheat the oven to medium temperature
Pulse the almond meal in a processor until fine. Reserve
In a bowl, whisk together the egg yolks, butter, flour, sugar, and almond meal
Bake the crust in the prepared pan for 20 minutes
Allow the crust to cool completely
Mousse
Dissolve the gelatin powders in cold water. Reserve
Blend strawberries with lime juice and granulated sugar until smooth
Mix the strawberry mixture with the dissolved gelatin powder
Whisk in heavy cream until stiff peaks form
Pour the mousse over the cooled cake crust
Chill for 2 hours in the refrigerator
Unmold, decorate with sliced strawberries, and serve.
