Mini Strawberry Margarita Cakes - cooking recipe

Ingredients

1 1/4 cups granulated sugar
3 None eggs
3/4 cup all-purpose flour
1/4 cup cornstarch
1 1/2 tsp baking powder
5 tbsp milk
10 sheets gelatin or 10 tsp powdered gelatin
1 1/2 lb strawberries, hulled and chopped, 1 lb pureed + extra sliced, to decorate
1 1/2 lb marscapone cheese
6 tbsp tequila
1 tbsp orange liqueur
2 cups heavy cream, whipped to soft peaks
None None orange zest, to decorate

Preparation

Preheat oven to 400\u00b0F. Grease and line 2 - 9 inch square cake pans. Whisk 2/3 cup sugar with eggs until thick and cream. Sift flour, cornstarch and baking powder then fold into eggs, alternating with milk. Transfer to prepared pans, smooth and bake for 15-18 mins until golden and springy to the touch. Remove from pan and let cool on wire rack until cool.
For the strawberry jelly, bloom 1 sheet (or 1 tsp, if using powder) gelatin in cold water for 5 mins. Combine strawberry puree with 1/4 cup sugar. If using sheet gelatin, squeeze out any excess water. Combine gelatin with 1/4 of the puree and gently heat until gelatin dissolves then chill until set.
For the strawberry mousse, bloom remaining gelatin in cold water for 5 mins. Beat marscapone with remaining sugar, tequila, orange liqueur and remaining strawberry puree. Mix 3 tbsp mixture with gelatin and gently heat until gelatin dissolves then mix back into main quark mixture. Fold in whipped cream then chill until beginning to set.
To decorate, place 1 cake in the base of a lined 9 inch square cake pan. Arrange chopped strawberries over top. Cover with 2/3 of strawberry mousse, add remaining cake and press down gently. Cover with remaining mousse, smooth then chill for 2 hours. Remove from pan and cut into 32 small squares. Cut strawberry shapes out of jelly and use to decorate squares along with orange zest and sliced strawberries.