【Attachment】Hawthorn Sauce Mousse Cake
Overview
How to cook 【Attachment】Hawthorn Sauce Mousse Cake at home
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Ingredients
Steps
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Weigh all the ingredients and separate the egg whites and yolks into a water-free and oil-free basin.
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Add 33 grams of sugar to the egg whites in three batches and beat with an electric egg beater until stiff peaks form.
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Add 13 grams of sugar, vegetable oil, and milk to the egg yolks and stir evenly.
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Add the meringue to the egg yolk batter in three batches and mix evenly. Do not stir in circles as it will defoam and the baked cake will not rise like a pancake.
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Pour into the heart-shaped chiffon cake mold and knock out any air bubbles.
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Preheat the oven to 180 degrees for 10 minutes in advance. Place the lower layer in the cake mold and bake at 150 degrees for 50 minutes. Remove and invert immediately.
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After cooling, unmold, divide into two pieces, and cut off the edges.
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Next make the mousse. Add sugar and gelatine powder to the milk and stir over hot water until completely dissolved and set aside to cool.
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Beat the light cream until it is not easy to flow.
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Pour the milk liquid into the light cream, add the hawthorn sauce, stir evenly, and the mousse liquid is ready.
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Put one piece of cake into the removable base cake mold, pour half of the mousse liquid, then put another piece of cake, pour the remaining half of the mousse liquid, and put it in the refrigerator for 4-5 hours.
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Melt the white chocolate over hot water, pour it into a silicone mold and freeze for 30 minutes.
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After the mousse cake is refrigerated, take it out of the mold, use buttercream to frame it with lace, write English words, and finally decorate it with white chocolate swans.
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Sweet and sour taste.
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Relying on each other and falling in love
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Give it to the person you love most
