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#strawberrycake #simplerecipe #forcoffee #homemadecake #forSunday #homemademeal I've never made a mousse like this before: egg whites and custard powder - and it turns out a really delicate and soft mousse. Add a semi-shortcrust pastry and strawberries, a perfect cake for coffee, I recommend it.... Ingredients: For the semi-shortcrust pastry: 370g all-purpose flour (2 cups) 80g semolina flour (1/2 cup) 3 tablespoons powdered sugar 5 egg yolks 250g cold butter 2 level teaspoons baking powder Custard mousse: 5 egg whites 2 sugar-free puddings 1 cup caster sugar 1/2 cup oil Additionally, about 350-400g strawberries Preparation: Start with the dough. Place all the ingredients in the bowl of a food processor and knead the dough. Divide the dough into 2 parts, one larger, the other smaller. (40-60%), wrap each piece in plastic wrap and freeze for about 30 minutes. After this time, remove the larger piece and grate it coarsely onto a baking sheet lined with baking paper (baking sheet dimensions 24x28 cm). Press down slightly with your hand and place in a preheated oven at 190°C (350°F). Bake for about 15 minutes, then let cool. Cut the strawberries in half. Make a soft peak by whipping the egg whites and adding the sugar a little at a time until all the sugar has been incorporated. Beat for a few more minutes, then add the custard powder, continuing to mix. Finally, slowly add the oil and mix until combined. Transfer the foam to the pre-baked, cooled base, smooth it out, and arrange the strawberries quite tightly on top, cut-side up. Grate a smaller piece of dough over the top and bake in an oven preheated to 190 degrees Celsius (350 degrees Fahrenheit). Bake for about 45 minutes. Once cool, dust with powdered sugar. Enjoy!