Strawberry Mousse Cake

Instructions:

Almond cookie base:

1. Preheat the oven to 180°C.
2. Separate the whites from the yolks.
3. Whisk the yolks with the sugar.
4. Add the cornstarch and ground almonds, mixing between each addition.
5. Whip the egg whites until stiff.
6. Add them to the preparation.
7. First, add a good spoonful of egg whites and stir vigorously to soften the batter.
8. Incorporate the rest very delicately, with a spatula.
9. Pour everything into an adjustable circle set to 20 cm in diameter, and place it on a plate covered with baking paper.
10. Bake for 10 minutes.

Strawberry mousse:

1. Place the gelatin in a bowl of cold water.
2. Wash and hull the strawberries.
3. Place strawberries and icing sugar in a saucepan and heat until boiling.
4. Mix everything with an immersion blender.
5. Add the drained gelatin. If you use agar agar, you will need to boil the strawberry purée with the agar agar for one minute. Let come to room temperature.
6. Whip the liquid cream until it thickens.
7. With a spatula, gently incorporate the whipped cream into the strawberry purée.
8. Pour everything over the almond biscuit

Enjoy !