~~Chestnut cheese mousse cake

Overview

Every autumn during the chestnut harvest season, I always buy some chestnuts, cook them, peel them, pack them in bags, and store them in the freezer. Easy to use and easy to use. My deep love for chestnuts originated from the chestnut tree in front of my home when I was a child. When I was little, I often looked up at the chestnut tree, watching it sprout young leaves, watching it bear fruit, and watching the chestnuts hanging on the tree like little hedgehogs, but I tried my best but couldn't reach them. I only wait until the fruits are ripe, wear a straw hat, and shake the trunk vigorously. The chestnuts fall to the ground, and my little hands and feet are hurt by the chestnuts, but I feel happy in my heart. Hours of happiness turned out to be so simple.

Tags

• baking
• arc de triomphe low powder
• chestnut
• clear water
• cocoa powder
• corn oil
• egg
• mousse: chestnut
• mousse: cream cheese
• mousse: gelatin
• mousse: light cream
• mousse: milk
• mousse: soft sugar
• soft white sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Egg whites of three eggs, add a few drops of lemon juice and cornstarch.

   

2. 2 Add 40 grams of sugar in three batches and beat until stiff peaks form. Lift the egg beater to pull out the strong small sharp corners.

   

3. 3 Three egg yolks, add 37 grams of corn oil, 45 grams of milk, 10 grams of white sugar, and beat thoroughly.

   

4. 4 Sift in 50 grams of cake flour and 10 grams of cocoa powder.

   

5. 5 Stir it into a paste, and you will get a cocoa batter.

   

6. 6 Mix the cocoa batter and the whipped egg whites evenly.

   

7. 7 Line a three-energy square non-stick baking pan with parchment paper and pour the batter into it.

   

8. 8 The middle rack of the oven is 185 degrees for 15 minutes.

   

9. 9 Cut out 2 round cake slices. The diameter of the cake slice is a little smaller than the diameter of the mousse cake mold.

   

10. 10 grams of light cream, add 18 grams of sugar and beat until 5-6 points are distributed, set aside.

    

11. 11 Beat 70 grams of cream cheese in hot water until smooth, set aside.

    

12. 12 Add 80 grams of chestnuts to 55 grams of milk and beat into a paste to become chestnut milk paste.

    

13. 13 Add 1.5 pieces of softened gelatine and 20 grams of sugar to the chestnut milk paste in step 12, mix the three thoroughly with hot water. What you get is gelatin chestnut paste.

    

14. 14 Pour the gelatin chestnut paste from step 13 into the cream cheese from step 11.

    

15. 15 Mix thoroughly and evenly.

    

16. 16 Pour the mixture into the whipped cream in step 10 and stir evenly.

    

17. 17 The chestnut mousse is ready.

    

18. 18 Place 1 piece of cake in the mold.

    

19. 19 Pour half of the mousse batter and place another slice of cake.

    

20. 20 Pour in the remaining mousse and refrigerate overnight.

    

21. 21 Heat 40 grams of sugar and 20 grams of water over low heat. When the color turns to caramel color, add chestnuts one by one to coat them with a layer of caramel.

    

22. 22 Insert a toothpick into the bottom, hang it upside down to cool for a while, and then decorate it after the sugar hardens.

    

23. 23 Refrigerate, take it out overnight, and blow hot air from a hair dryer around the mold to completely demould.