Strawberry Mousse Cake
2024-08-01 14:59:18 4011
My family loves desserts very much. When I didn't play baking before, I would make a big purchase of cake and bread once a week for breakfast or afternoon tea. With the skyrocketing prices of desserts and various negative news reports, if you want to eat delicious and healthy food, you still have to rely on doing it yourself. Every time I make strawberry jam, I also make a strawberry mousse cake, which is sweet and delicious, and every spoonful of it is filled with happiness.
Details of ingredients
Technique
Steps to make Strawberry Mousse Cake
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1. Prepare the ingredients, light cream needs to be refrigerated overnight for easy whipping.![]()
Mix cocoa powder and corn oil evenly, then pour in milk and stir until there are no oil stars, which means it has been completely emulsified.![]()
3. Separate the egg yolk and egg white, and place the yolk directly into the cocoa paste and stir evenly.![]()
4. Sift the low gluten powder into the cocoa paste and mix evenly to create a smooth and delicate batter.![]()
5. Put the protein into the SMEG cook machine, start the third gear to stir the big fish eyes, pour in fine granulated sugar, turn to the sixth gear to stir until a delicate foam appears, pour in the second fine granulated sugar, and turn to the seventh gear to stir for about half a minute, pour in the last fine granulated sugar and corn starch, pay attention to the state, and turn to the low speed when the texture appears.![]()
6. Finally, if you can pull out the short and firm small hooks, the egg whites are ready to be whipped. At this point, preheat the oven at 145 degrees Celsius.![]()
7. Take 1/3 of the egg white and put it into the egg yolk paste, stir evenly.![]()
8. Pour in the original protein and gently stir evenly.![]()
9. Prepare a 6-inch raised anode mold and pour the batter into it from a height of 20cm. This will break through large bubbles and create a cake with delicate texture.![]()
10. Once the oven is preheated, place the batter in the middle and lower layers of the oven and bake at 145 degrees Celsius for 35-40 minutes.![]()
11. After being completely cooled out of the oven, demold. When cooling, prepare mousse solution. Cut the gelatin slices into small bubbles and soften them, then remove them and add milk to melt them in hot water to form gelatin solution. Use a cake divider to divide into 3 equal parts.![]()
12. Add fine sugar and 1 drop of red pigment to the light cream, put it into the chef's machine, start the 7th gear and stir until it reaches the 7th distribution, which is a slow flowing state. Don't beat it too much, the resulting texture is hard. Mix the whipped cream with strawberry jam and gelatin solution evenly.![]()
13. Prepare a raised 6-inch mold, place a slice of cake coated with Baileys Irish Cream at the bottom, pour in 1/3 mousse paste, and then place another slice of cake on top until finished. Refrigerate overnight in the refrigerator.![]()
14. The next day, blow twice with a hair dryer, place a cup under it, push it down to remove the mold, beat 50 grams of light cream, squeeze on cream and strawberry decorations, and the cake is ready.
