To the passing spring【Sakura Mousse Cake】

To the passing spring【Sakura Mousse Cake】

Overview

Sakura, originated in China. According to the authoritative Japanese book "Sakura Dakan", cherry blossoms are native to the Himalayas. After being artificially cultivated, this species was gradually introduced to the Yangtze River Basin of China, southwest China and Taiwan Island. During the Qin and Han Dynasties, the royal family began to plant cherry blossoms, with a cultivation history of more than 2,000 years. During the Han and Tang Dynasties, it was commonly planted in private gardens. There is a poem that goes: I also know that the official residence is not my residence, and the garden is full of cherry blossoms. He also said: There are newly planted red cherry trees in the small garden, so we can take a leisurely stroll around the branches. The poem clearly explains that the poet dug wild mountain cherry blossoms back from the mountains and planted them in the courtyard for viewing. By the time of the prosperous Tang Dynasty, cherry blossoms could be seen blooming everywhere from the palaces and verandas to the fields of houses, highlighting the majestic figure of China in its prosperous age. At that time, all nations came to Korea, and Japan deeply admired the brilliance of Chinese culture and the cultivation and appreciation of cherry blossoms. The cherry blossoms were brought back to Japan by Japanese worshipers along with architecture, clothing, tea ceremony, kendo, etc.

Tags

Ingredients

Steps

  1. Six-inch cake being baked

    To the passing spring【Sakura Mousse Cake】 step 1

  2. Cut the chiffon into three pieces and cut a circle around it for later use

    To the passing spring【Sakura Mousse Cake】 step 2

  3. Soak 10 grams of fish slices in boiling water until soft

    To the passing spring【Sakura Mousse Cake】 step 3

  4. Melt in water, squeeze in lemon juice (to remove the fishy smell) and let cool

    To the passing spring【Sakura Mousse Cake】 step 4

  5. Add plain yogurt and mix well

    To the passing spring【Sakura Mousse Cake】 step 5

  6. Beat the light cream and sugar until it is 6 centimeters (the amount of sugar can be reduced by half), add yogurt and mix well (the mousse liquid is formed)

    To the passing spring【Sakura Mousse Cake】 step 6

  7. Place a layer of cake on a six-inch removable bottom pan

    To the passing spring【Sakura Mousse Cake】 step 7

  8. Pour half of the mousse liquid

    To the passing spring【Sakura Mousse Cake】 step 8

  9. Spread another piece of cake, pour in the mousse liquid, smooth it out, and refrigerate for 2 hours

    To the passing spring【Sakura Mousse Cake】 step 9

  10. Start making the mirror surface: add salted cherry blossoms to cold boiled water and set aside (soak several times more)

    To the passing spring【Sakura Mousse Cake】 step 10

  11. Soak 5 grams of fish slices in cold boiled water until soft, melt in water, squeeze in lemon juice (to remove fishy smell) and let cool, add Sprite and mix well, skim off air bubbles

    To the passing spring【Sakura Mousse Cake】 step 11

  12. Pour Sprite onto the refrigerated mousse cake, garnish with soaked cherry blossoms, and refrigerate for more than 2 hours. (When demoulding, take a hair dryer and blow it around the mold to easily demould)

    To the passing spring【Sakura Mousse Cake】 step 12

  13. Pure yogurt paired with whipped cream tastes great

    To the passing spring【Sakura Mousse Cake】 step 13

  14. If you want to cut the surface completely, the knife needs to be heated before cutting

    To the passing spring【Sakura Mousse Cake】 step 14

  15. I’m still not finished...

    To the passing spring【Sakura Mousse Cake】 step 15