Recipe of Favorite Eggless Strawberry Mousse Cake | No Gelatine Cake - Free Download

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The ingredients needed to prepare Eggless Strawberry Mousse Cake | No Gelatine Cake:

1. Use 10-12 of Fresh Strawberries.
2. Provide 3 tsp of Sugar for syrup.
3. Use 1/2 cup of For Cheese batter.
4. Use 1 Cup of Cream Cheese.
5. Provide 1/2 Cup of Hung Curd.
6. Prepare 2 Cup of Whipped Cream.
7. Get 1 of Vanilla Cake.
8. Take 1/4 Cup of Strawberry Pectin.
9. You need 1 Cup of Hot Water.
10. You need 1 Cup of Cold Water.

Instructions to make Eggless Strawberry Mousse Cake | No Gelatine Cake:

1. Chop 5 – 6 Strawberries, add 3 tsp of Sugar and mix well until Sugar dissolves, and mash Strawberries with the help of spoon..
2. Take plate removable Sieve if you do not have spring cake tin and coat with foil paper and keep aside..
3. Take Vanilla Cake and keep into the pan as the first layer for Strawberry Cheese Cake..
4. In a mixing bowl take Cream Cheese and Sugar and beat until nice smooth and fluffy..
5. Then add Hung Curd, mashed Strawberries syrup and beat for few more mins..
6. Then add Whipped Cream and fold gently so that it remains light and fluffy..
7. Then apply Cream Cheese layer on Vanilla Cake and make it our second layer..
8. Spread Cream Cheese all over the cake, take sliced Strawberries, and place in circular border above cheesecake..
9. Allow it to rest for 1 Hr. in Refrigerator..
10. Take hot Water in a bowl add Strawberry Pectin and mix well until dissolves completely..
11. Add cold Water and mix again..
12. Pour jelly layer as our third and last layer and allow the Strawberry Cheese Cake to set for 8 -10 hrs. (Overnight) in fridge..
13. Strawberry Mousse Cake is ready to serve..

Don't you just love all things pretty in Pink? They were so well received that no one believed they were eggless. As a result, I promised to The cup cakes were absolutely yummy. My family and friends loved it. Enjoy eggless cakes in different flavours like Eggless Chocolate Cake Eggless Banana Cake Eggless Vanilla Cake Eggless Fruit Cake.

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