Strawberry Mousse Cake

2024-08-29 14:59:07 1236

In the past two years, I have been making my own birthday cake. There are many strawberries grown by my relatives at home, so I have been making strawberry cheesecake for two consecutive years. After the frozen strawberries bloom, they automatically turn into strawberry jam. When crushed in a blender, they still have a grainy texture like strawberry seeds, and when made into a cake, they are filled with the aroma of fruit. Canned fruit cake is incomparable to this. I added very little sugar to this cake. There are 30 grams of mousse filling and 20 grams of cake embryo. The taste is light and pure.

Details of ingredients

Cut edge chocolate cake embryoOne (8 inches)
Frozen strawberries350 grams
Cream cheese 120 grams
Light cream150 grams (for strawberry paste)
yolkTwo
water50 grams
sugar20 grams (for strawberry paste)
Gilding tablets3 pieces (for strawberry paste)
Gilding tablets1 slice (for strawberry soup)
Light cream50g (for mounting)
sugar10 grams (for mounting)

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Strawberry Mousse Cake

Last night, I made an 8-inch chocolate chip and cut off any excess edges, dividing it into two pieces for later use.
2. After thawing the frozen strawberries, they need to be boiled and sterilized. The soup and 8 strawberries in the bowl are used by me for surface decoration, and the ones in the pot are used to add to the mousse filling.
3. First, mash the strawberries in the pot with a blender and set them aside.
4. Add 50 grams of water to the pot, bring to a boil, slowly pour in two egg yolk liquids, and beat with an egg beater for one minute.
5. Add 120 grams of softened cream cheese to the egg yolk mixture and mix well with a scraper. The cream cheese should be very soft before adding to prevent it from becoming granules.
6. Dress up again and add the pre made strawberry puree
7. Then add three pieces of gelatin tablets that have been softened with cold water beforehand. I mixed the gelatin tablets separately into a paste and added them together. Adding the softened ones directly won't stir.
8. This way, half of the mousse filling is ready.
9. Prepare a clean and waterless bowl, add 150g of light cream, 20g of sugar, and beat until it becomes a paste. Beat until 7 portions are served.
10. Mix light cream and mousse paste evenly
11. Backup
The 12.8-inch mold is ready. First, put in a chocolate embryo, then pour in the mousse paste, then add another embryo, and finally add the mousse paste to smooth the surface
13. Cover the cake mold with plastic wrap and refrigerate for at least two hours
During this period, add the reserved strawberry soup to a softened gelatin slice and mix well.
15. Put in 8 small strawberries first, then pour strawberry soup over them. Put it in the refrigerator and refrigerate for one night
The next day, I was ready to demold. I wrapped the hot towel around the mold for less than a minute and placed it on a cup higher than the mold to slowly remove it.
17. Slowly remove the large and long spatula along the edge of the plate and place it safely in the middle of the plate
18. Add 10 grams of sugar to the remaining 50 grams of whipped cream and beat
19. He made a very casual decoration, which was demonstrated by his husband on site. It was his first time doing decoration.