Torta sa musom od jagoda i limuna / Strawberry and Lemon Mousse Cake

Jedna lagana voćna tortica...

Torta sa musom od jagoda i limuna
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Potrebno za koru:

• 180gr šećera
• 3 jaja
• 75gr brašna

mus od limuna:

• 2 limuna (sok)
• 50gr šećera
• 2 listića želatina
• 75gr milerama
• 150ml slatke pavlake (nezaslađene)

mus od jagoda:

• 300gr jagoda
• 75gr šećera
• 4 listića želatina
• 150gr milerama
• 250ml slatke pavlake (nezaslađene)

Priprema:

Zagrejati rernu na 200C. Pleh prečnika 23cm obložiti papirom za pečenje.

Mutiti jaja i šećer da masa pobeli i naraste. Dodati brašno i lagano promešati da se sjedini. Sipati masu u pleh i peći oko 15-20'. Izvaditi koru i ostaviti da se ohladi. Okrenuti koru na tanjir za serviranje.

Za mus od limuna, potopiti listiće želatina u hladnu vodu. Zagrevati sok od limuna i šećer da se šećer otopi. Dodati omekšale listiće želatina i promešati sa se istope. Ostaviti da se ohladi i stegne. Dodati mileram i ulupanu slatku pavlaku. Premazati mus preko kore i ostaviti u frižideru da se ohladi i malo stegne.

Za mus od jagoda, potopiti listiće želatina u hladnu vodu. Samleti u blenderu ili seckalici jagode. Prebaciti ih u šerpu, dodati šećer i zagrevati da se šećer otopi. Dodati listiće želatina i promešati da se istope. Ostaviti masu da se ohladi i stegne. Zatim dodati mileram i ulupanu slatku pavlaku. Premazati mus peko cele torte i sve dobro ohladiti.

Strawberry and Lemon Mousse Cake

Ingredients for the sponge:

• 180gr sugar
• 3 eggs
• 75 gr flour

lemon mousse:

• 2 lemons (juice)
• 50gr sugar
• 2 gelatin leaves
• 75 gr creme fraiche
• 150ml heavy cream

strawberry mousse:

• 300gr strawberries
• 75gr sugar
• 4 gelatin leaves
• 150gr creme fraiche
• 250ml heavy cream

Directions:

Preheat the oven to 200C. Line a 23cm round pan with parchment paper.

Whisk the eggs and sugar until the mixture has risen and pale in color. Gently fold in the flour. Pour the mixture into pan and bake for 15-20'. Take it out from the oven and cool. Invert the sponge on the serving plate.

For the lemon mousse, soak the gelatin leaves in cold water. Gently heat the lemon juice and sugar until the sugar is dissolved. Add the gelatin and stir to melt. Leave to cool. Then stir in the creme fraiche and whipped cream. Spread the mousse on the sponge and leave to cool and set.

For the strawberry mousse, soak the gelatin leaves in cold water. Place the strawberries in blender and puree until smooth. Transfer to a pan, add the sugar and heat until the sugar dissolves. Add the gelatin and stir to melt. Leave to cool and set. Then add the creme fraiche and whipped cream. Spread the strawberry mousse over the cake and leave to cool.