- 150g wheat flour
- 40g cocoa
- 1 teaspoon of baking powder
- 1 teaspoon baking soda
- 125ml buttermilk
- 100ml esspresso coffee
- 60ml oil
- 2 eggs
- 150g sugar
- pinch of salt
- 500g strawberries
- 10g sugar
- 15g gelatin
- 4 tablespoons of cold water
- 400g heavy cream 30% – 36%
- 200g heavy cream 30% – 36%
- 1 teaspoon powdered sugar
Preheat oven to 170st C with hot air.
Place buttermilk, coffee, oil, egg and sugar in a bowl. Beat with the scutcher.
Add dry ingredients: flour, baking powder, soda, cocoa and a pinch of salt. Mix with a whisk
Pour the dough into a 25 cm mold, lined with baking paper. Bake for 30 minutes . Cool down on the grid.
Pour gelatin over water and let stand for a few minutes. Put strawberries in a pot, lightly crush. Heat and boil with sugar. I use a small amount because I prefer the sweetness of strawberries. Remove from the oven.
After boiling, mix to a puree. Add gelatin and mix until completely dissolved. Set aside to cool to room temperature.
Beat the heavy cream until stiff. Stir in the strawberry puree.
Place the dough in a cake tin, which must be lined from the inside with plastic wrap. Then place the strawberry mousse on it and smooth it out. Put in the fridge for several dozen minutes or overnight to make the mousse concentrate.
Separately, whisk 200g of cream with powdered sugar. It must be stiff.
Take the cake out of the cake tin, remove the food film. Put the whipped cream on top.
Garnish with strawberries and basil. Keep the cake in the fridge.