Shortcrust pastry sablé was prepared according to the recipe of chef-blogger Andrew Rudikova. The presence of electronic scales is necessary. I weighed everything to the gram, including eggs. The procedure of kneading, I have instructed my kitchen aide planetary mixer, he coped with his task perfectly. So, prepare all the necessary ingredients. Almond flour I had, I'm just in a coffee grinder ground almonds. Butter cut into small cubes and add to the bowl of the mixer.

Then add dry ingredients: powdered sugar without lumps, a pinch of salt, almond meal, sifted flour. With nozzle "peel" at low speed of the mixer knead the dough into crumbs. Should be fine, uniform crumb.

Pour in eggs (71 g). Take 2 eggs stir, then measure out on the scales 71G - nothing complicated. Continue whisking the mixture on low speed. The photo shows how the dough is eventually gathered into a ball, and bowl was left clean. The dough is ready.

Divide the dough into two parts, Each part roll out between sheets of parchment to a thickness of 1 cm put into the fridge for 20 minutes. For this cake I used only part of the test. The second - in used for different dessert - preparing cakes in the form of "Christmas Trees", will share the recipe. After a time cut out a circle the desired size (I 25 cm). Bake the cake in a preheated 170 degree oven for 10-12 minutes, it is important not to overdry. Cool. For strawberry jelly: soak the gelatin, slice the strawberries and put into a saucepan, add the sugar. Bring to boil and boil 2 minutes.

Gelatin to dissolve in a water bath. Cook the jelly according to the instructions on the package. To connect jelly, dissolved gelatin and strawberries together. Pour the strawberry jelly into the silicone form (I have 26cm), and send to harden in the refrigerator (photo forgot to do). Attached photo is already in an inverted variant, jelly looked already frozen.

Muscovy layer: gelatin fill with water at a ratio of 1:6, to give to swell for 10 minutes to dissolve in a water bath, cool. Sour cream (ideally wanted 35% cream, but I didn't have), beat the sugar, add mascarpone, mix and add the cooled gelatin and mix everything together. The mousse is ready.

Get the jelly out of the fridge, it started to grip, but still not to the end. Gently spread the mousse, even out and put on top of the cake, pressing it slightly into the mousse. Cover with cling film and put into the fridge until fully cured ( I stood the night). Cover shape serving dish, turn over and release the cake from mold.