Double layer blueberry mousse cake

Overview

The recipe for this mousse cake is similar to the strawberry one. It tastes more elegant and the cake is softer. You can try the chiffon cake taught in this recipe. It is very fluffy and soft. It is made fluffy by beating eggs. It tastes very good. The soft mousse melts in your mouth. It has a clear and elegant taste. It is worth trying after you are tired of eating sweeter foods.

Tags

• baking
• children
• cake
• afternoon tea
• blueberry
• blueberry juice
• egg
• low gluten flour
• salad oil
• whipping cream
• white sugar
• cream cheese cheese
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Add 10g white sugar to egg yolk,

   

2. 2 Whip until the color becomes lighter,

   

3. 3 Add the salad oil in three batches, mix well each time before adding the next batch, and beat until the volume swells,

   

4. 4 Add milk and mix well,

   

5. 5 Sift in low-gluten flour with a sieve,

   

6. 6 Stir evenly,

   

7. 7 The evenly stirred egg liquid can be pulled up into a continuous ribbon, and set aside for later use,

   

8. 8 Beat the egg whites, add the sugar in three batches, and beat until stiff peaks form (it can form upright peaks when pulled up)

   

9. 9 Pour 1/3 of the egg yolk liquid, stir evenly, then pour it into the egg whites, stir evenly. (Do not stir in circles)

   

10. 10 Pour it into a 6-inch mold and heat it to 150 degrees for about 45 minutes.

    

11. 11 Cut the cream cheese into small pieces and soften it (in order to make it melt faster, I cut it into small pieces or heat it over water)

    

12. 12 Cut the gelatine into small pieces and soak it in cold water until soft. (Do not put it in hot or warm water, as it will melt.)

    

13. 13 Whip the cream until clear lines appear on the surface without disappearing,

    

14. 14 Stir the washed blueberries and blueberry juice together into juice,

    

15. 15 Add the soaked gelatine slices to the blueberry juice and heat over water until the gelatine slices are completely melted,

    

16. 16 Beat the softened cream cheese until smooth and grain-free,

    

17. 17 Pour the blueberry juice into the cream cheese and stir evenly,

    

18. 18 Then add the whipped cream to the blueberry liquid and stir evenly,

    

19. 19 Cut the baked chiffon cake into thin slices (the tip can be cut into about 3 layers) and place the larger cake slice at the bottom of the mold,

    

20. 20 Pour a little mousse liquid just enough to cover the cake slices,

    

21. 21 Put in the slightly smaller cake slices and pour in the same,

    

22. 22 If there is any leftover mousse liquid, use some small molds to make some cute shapes and put it in the refrigerator for more than 3 hours.