Ingredients: 150g strawberry puree, 9 strawberries, 250g whipping cream, 30g caster sugar, 2 gelatin sheets, 50g milk

Recipe for 6-inch strawberry mousse cake

Cut the gelatine into small pieces and soak in pure water until soft

Cut the cake embryo. I cut 4 pieces into an 8-inch cake to make a 6-inch base and an 8-inch cake. Inch bottom

Drain the soaked gelatine slices and add to 50 grams of milk

Boil a pot of water and use hot water steam to melt the gelatine slices and milk mixture

After all is melted, pour in the strawberry puree and mix evenly

Whisk the whipping cream until it has a texture and can flow

Fold it up and down and mix evenly

Place the cake slices , arrange the cut strawberries, add one-third of the mousse liquid, and sprinkle with diced strawberries

Pour part of the mousse liquid to cover the diced strawberries, shake it and put on the second slightly smaller cake piece , press tightly and pour in the remaining mousse liquid

Refrigerate for more than 4 hours

Place a tall cup at the bottom of the mold and use a hair dryer to blow the outside of the mold to release it