Strawberry + blueberry mousse

Overview

PP’s birthday is coming soon, and although it doesn’t happen on Sunday, I might still celebrate it on a regular basis. I happen to be learning baking, so I wanted to make a small cake to express my feelings. The appearance of the cake I made cannot be compared with the one I bought, but it’s OK. On Friday, when I saw Bobo buying fresh strawberries, I immediately thought that it would be good to make a strawberry mousse. So I confiscated some strawberries from Bobo and used Saturday to study the strawberry mousse. Because the strawberries alone were a bit monotonous, I also added blueberry jam. Haha, the taste is so delicious, the mixture of cream, strawberries and blueberries tastes really good. Well, next time I will make this little cake for PP’s birthday!

Tags

• baking
• ice products
• blueberry jam
• cake flour
• edible oil
• egg
• strawberry
• milk
• powdered sugar

Ingredients

Steps

1. 1 Mix milk + egg yolk + oil + powdered sugar to make a batter (for detailed instructions, please refer to Raisin Chiffon Roll)

   

2. 2 Beat the egg whites at medium speed until 9 centimeters (for detailed instructions, please refer to Raisin Chiffon Roll)

   

3. 3 Pour 1/3 of the whipped egg whites into the batter and mix evenly

   

4. 4 After cutting and mixing, pour into the remaining egg whites and mix thoroughly

   

5. 5 Pour the mixed batter into a baking tray lined with baking paper

   

6. 6 Preheat the oven to 200 degrees and bake at 180 degrees for 30 minutes

   

7. 7 Mix fish gelatin powder + cold water

   

8. 8 Mix blueberry jam + water

   

9. 9 Boil the blueberry jam over water until there is no lump

   

10. 10 Soak isinglass powder in hot water, preferably without particles

    

11. 11 Mix the Haobao fish gelatin powder and blueberry sauce together, put it in ice water to cool and solidify

    

12. 12 Strawberries cut into dices

    

13. 13 Beat the cream with ice water until about 7 minutes (note that if the temperature is too high, it will be over-whipped or not whipped, so it needs to be cooled down with ice water)

    

14. 14 Pour the cooled blueberry jam + diced strawberries into the cream, stir quickly with a hand mixer to form a mousse sauce

    

15. 15 Use a 6-inch mold to cut out the first piece of cake from the cake

    

16. 16 Place the first piece of cake into the movable mold

    

17. 17 Pour in the mousse sauce

    

18. 18 Cut the second piece of cake

    

19. 19 Put the second piece of cake in

    

20. 20 Continue to pour in the mousse sauce

    

21. 21 Cool for at least 4 hours, take out and use a hair dryer to blow along the edges for about 1 minute, then lift out the cake and decorate it.

    

22. 22 This cake is not thick enough, but the texture is okay. It's a pity that I don't know how to decorate, otherwise it would definitely be beautiful.

    

23. 23 Haha, my daughter can eat three pieces at a time and never gets tired of it.