Cherry mousse cake

Overview

Mousse cake is a dessert with mousse filling as the main material. Mousse in English is mousse, which is a custard-style dessert that can be eaten directly or made into a cake layer. Cream and coagulant are usually added to create a thick jelly-like effect. Mousse is a transliteration from French.

Tags

• cake
• mousse
• animal whipping cream
• cherry
• cold water
• egg
• low gluten flour
• vanilla extract
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Prepare cake ingredients.

   

2. 2 Beat the egg whites with a whisk until rough peaks form. Add 10 grams of fine sugar in batches and beat with a whisk until dry peaks form.

   

3. 3 Add the remaining 8 grams of caster sugar to the egg yolks and add a few drops of vanilla extract. Use a whisk to beat the egg yolks until they become thick, light in color and enlarged in volume.

   

4. 4 Pour 1/2 of the egg whites into the bowl with the egg yolks. Use a rubber spatula to fold the egg whites and egg yolks evenly. Do not stir in circles to prevent the egg whites from defoaming.

   

5. 5 Pour step 4 into the remaining egg white bowl and mix evenly.

   

6. 6 Sift the low-gluten flour and add it to step 5 and mix well.

   

7. 7 Line a baking sheet with tin foil and pour the batter into it. Place in the preheated oven, 190 degrees, for about 15 minutes. Remove and set aside.

   

8. 8 Prepare mousse filling.

   

9. 9 Clean the cherries, remove the stems and pits.

   

10. 10 Add 40 grams of cold water to the cherries, then add fine sugar, then put it into a food processor and crush it into cherry puree.

    

11. 11 Break the gelatine sheets into small pieces and soak them in the remaining 40 grams of cold water for 5 minutes until the gelatine sheets absorb water and become soft. Heat the soaked gelatine sheets together with the soaking water over water and stir constantly until it becomes liquid.

    

12. 12 Pour the liquid gelatine into the cherry puree, add lemon juice and stir evenly.

    

13. 13 Use mousse rings to cut the cake into small rounds and set aside.

    

14. 14 Prepare the mousse ring by wrapping the bottom with tin foil.

    

15. 15 Put the whipped cream into an oil-free and water-free basin. Beat with a whisk until soft peaks form.

    

16. 16 Pour half of the cherry puree that has cooled to a thicker consistency into the whipped cream, and stir evenly. Place the other half in the refrigerator.

    

17. 17 Place a piece of cake on the bottom of the mousse ring and pour some mousse filling.

    

18. 18 Spread another piece of cake and pour some mousse filling. Smooth out the mousse filling and refrigerate for more than 5 hours.

    

19. 19 When the mousse is completely solidified, take it out and blow the mousse circle with a hair dryer to release it from the mold. Then take out the cherry puree that has been refrigerated in the refrigerator, heat it over water until it becomes thicker, pour the puree on top of the mousse, and decorate with cherries.