Sponge-cake with strawberry mousse

It's Easter day and tables will be full of cakes and chocolate ...and I treat myself to a cake. And what a cake!Basic ingredients are strawberries, my favourite fruit.
What a colour and above all what taste ...

Ingredients per  2 cake pans of 19.5 cms:

Sponge-cake

300 g khorashan wheat flour

300 g fruit sugar

6 eggs

Strawberry Mousse

500 g strawberries

1 teaspoon grapefruit juice

2 egg whites

130 g  fruit sugar

12 g gelatin leaves

150 g lactose free whipping cream

Preparation:

I whip  with electric whisk, the room temperature eggs with fruit sugar for half an hour more or less.

When the volume is doubled I add the sift flour , a tablespoon at a time, always whipping with electric whisk.

I pour the knead in two cakes pans previously oiled with margarine and covered with flour.

I bake in pre-heated oven for 25 minutes about (depends on oven) at 180° (low temperature).

I begin preparing the gelatine.

I soak 2 g of gelatine leaves in cold water.

I blend strawberries and I pour it in a strainer.

I add to strained strawberries puree the grapefruit juice.

I take half glass of puree, I warm it up with 30 g of fruit sugar and I add the soaked gelatine.

I pour the strawberries gelatine in a baking pan covered  by baking paper.

I put it in the fridge.

Then I start preparing the mousse.

I put 10 g of gelatine leaves in cold water.

I warm the remaining fruit sugar with 40 g of water.

As it starts boiling, I switch off and I add the soaked gelatine leaves.

I beat until stiff the eggs whites and without stopping beating I drizzle the hot fruit sugar syrup in the eggs whites and I whip up doubling.

As the meringue is cold; I add with a cake slice, stirring softly from down to up, the strawberries puree, little by little.

The same operation to add the whipped cream.

I pour the strawberries mousse on the gelatine and I cover with sponge -cake (you can leave the real thickness of the cake , or as I make, reduce the thickness, cutting a layer).

I put the mousse-sponge cake into the fridge to cool down for 4 hours.

I turn upside down and I remove the baking paper softly, decorating with some strawberries slices.

It's an hard job, but believe me, it is worth.
Happy Easter to everybody!