Strawberry Cheesecake Mousse Cake Recipe

Start by mixing all the dry ingredients for the shortcrust base in a mixing bowl. This includes the all-purpose flour, almond flour, powdered sugar, cornstarch, and salt. 

Next, add the cold unsalted butter, cut into small cubes, into the dry mixture. Using a mixer with a paddle attachment or your hands, combine the mixture until it resembles a coarse crumb. Be careful not to overheat the mixture!

Once your mixture is crumbly and homogeneous, it’s time to add the small egg. Work the egg into the mixture gently until fully incorporated. The dough should be well-mixed but not overworked, so stop mixing when it comes together nicely.

Spread the dough evenly on a baking mat and bake it at 160 degrees Celsius (320 degrees Fahrenheit) with the convection setting for about 25 minutes, or until it turns golden brown. Once baked, allow it to cool completely.

When cool, transfer the baked base into a blender and pulse until finely crumbed. In a separate bowl, combine the melted unsalted butter with the crumbs, ensuring they blend well.

It’s crucial for the mixture to hold together well when compressed, indicating it’s ready to form the base. Make sure the consistency is just right!

Take the crumb mixture and press it firmly into a 16-centimeter (6.3 inches) diameter ring mold. Avoid leaving any gaps to create a solid base for your mousse cake.

Use the back of a spoon or your fingers to ensure it is compact and evenly distributed across the bottom of the mold.