Lemon Strawberry Mousse Cake
1 cup All-purpose flour 250 mL
cup Toasted hazlenuts or pistachio nuts, finely chopped 75 mL
2 tablespoons Granulated sugar 25 mL
1/2 cup Unsalted butter, cut into small pieces 125 mL
1 Egg yolk 1
1 tablespoon Lemon juice 15 mL
2 ounces Homemade or commercial sponge cake 60 g
4 cups Fresh strawberries 1 L
1 env unflavoured gelatin 1
1/4 cup Cold water 50 mL
4 Egg yolks 4
3/4 cup Granulated sugar, divided 175 mL
3/4 cup Lemon juice 175 mL
1 tablespoon Finely grated lemon peel 15 mL
4 ounces Cream cheese 125 g
1 3/4 cups Whipping cream 425 mL
Chopped toasted pistachio nuts
Sifted icing sugar
Preheat oven to 375F/190C.
To make pastry, in large bowl, combine flour with nuts and granulated sugar. Cut in butter until it is in tiny bits.
Reserve eight of the best strawberries for the top. Hull remaining berries.
To make the filling, sprinkle gelatin over cold water in a small saucepan.
Arrange 1 inch/2.5 cm strips of waxed paper on top of the cake, leaving spaces in between. Sprinkle spaces with pistachio nuts. Remove paper carefully. Leave hulls on reserved berries and cut in half. Arrange berries in rows along empty strips. Dust with icing sugar. Refrigerate until ready to serve.