Strawberry Mousse Cake

Prep Time

15 min

Cooking Time

8 min


3 people


½ cup hazelnuts (60g)

½ cup almond (60g)

2 tbsp almond meal

¼ cup coconut shavings

1 cup of strawberries (200g)

1/2 lemon

1 tbsp agave or honey

4 tbsp unsweetened almond milk

2 tbsp almond cream (almonds blended with a little unsweetened almond milk)

2 g of agar agar (read directions on package)


To make the nut dough: Mix the hazelnuts, almonds, almond meal, and a little coconut shavings. Leave the nut paste to settle smoothly.

To make the mousse: Mix strawberries, pass through a strainer (to remove seeds), then transfer to a cooking pot. Add the agar agar, a little lemon juice and a little agave or honey to sweeten and the almond cream. Bring to a boil to turn the agar agar into jello. Let the mixture cool down a bit and put on the dough.

Keep the mousse cake in the fridge until settled and cool (about an hour). Serve with a strawberry on top.