Blueberry Mousse Cake

2025-03-29 14:59:51 723

I have always loved blueberries, yogurt, and baking. Combining refrigeration and baking to make delicious food is a fun and wonderful thing!

1. Material preparation, Muse forgot to take photos of the materials.
2. Separate the egg whites and yolks, remember not to have water in the bowl, and make sure it is clean.
3. Mix 70 grams of white sugar in the protein until it is in a coarse frothy state.
4. Continue to beat the egg whites with an electric mixer.
5. Add Tata powder
6. Make small spikes that won't sink and have patterns that won't disappear.
7. Add 30 grams of salad oil, salt, milk, and sugar to the egg yolk and stir well.
8. Sift low gluten flour once
9. Sift again into the egg yolk mixture.
10. Stir evenly.
11. Smooth and particle free operation is required.
12. Scrape 1/3 of the protein with a scraper
13. Stir evenly
14. Add the remaining protein and continue stirring.
15. The state should still be uniform and smooth.
16. Pour into the mold and make it 9 minutes full.
At 17.155 degrees Celsius, heat up and down for 50 minutes. After being removed from the furnace, invert and cool down before demolding,
18. Soften the gelatin with cold water, beat the cream, pour the yogurt into blueberry puree and stir evenly, then pour in the whipped cream.
19. Dissolve gelatin in water and pour in blueberry cream, stir well.
20. Pour in the 8-inch cake mold with the previous cake slices and draw the pattern with chocolate sauce.
21. After overnight refrigeration, take out a hair dryer and blow it around to remove the mold, then cut it into pieces.
22. Decorate according to personal preferences.