Frozen mousse cake
Overview
Please pay attention to the combined weight of the two cakes of 6 inches and 8 inches above.
Tags
Ingredients
Steps
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Dissolve an appropriate amount of butter by heating it over water.
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Put the biscuits into a plastic bag and crush the biscuits with a dough pin.
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Pour the dissolved butter into the biscuit crumbs and mix evenly. Put it into the mold to make the cake base, and adjust the height yourself. Remember to compact the cookie crumbs. Press well and put in the refrigerator for half an hour.
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Put durian meat, milk, and a spoonful of rum into a blender. Mix well.
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Add some sugar to the egg yolks and stir evenly.
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Next, use water heating method. Stir the egg liquid and add 6 pieces of gelatine soaked 15 minutes in advance into the egg liquid. Stir until the gelatine is dissolved into the egg mixture. Remember, the water in the pot does not need to be too hot, just warm, so as not to boil the egg liquid.
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Combine the stirred durian and stirred egg liquid. Stir well too.
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Beat the light cream into 6 portions (it can flow slowly) and divide the white sugar into three parts. Add one part of the white sugar every time the light cream is beaten for a period of time.
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Pour the whipped cream and durian egg mixture together and mix evenly.
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Take out the cake base mold from the refrigerator, pour half of the mousse filling into it, and put in a piece of chiffon cake. Refill. Then, put it in the refrigerator and keep it on ice for five hours.
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When demoulding, use a water blower to surround the edges of the mold, blow it once, and then slowly demould. Sprinkle again with cocoa powder.
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Just add fruit for decoration.
