Raspberry jam and rainbow Raspberry Mousse(shu mei guo jiang he cai hong shu mei mu si )

Raspberry jam and rainbow Raspberry Mousse

Introduction:

"It's not a very successful attempt. I've been busy recently, so it's rough and careful. Every step and decoration should be more beautiful, but the taste is not discounted. Although the decoration is not very satisfactory, the color of raspberry jam is very beautiful. The cake slice oven is 180 degrees, and the middle layer is heated for about 6 minutes. The sponge cake bottom oven is 180 degrees, and the middle layer is heated for about 20 minutes."

Production steps:

Step 1: make jam first. Sprinkle 300g of frozen raspberries with sugar and let stand for 20-30 minutes. The sugar dissolves and the raspberries come out of the water

The second step: add 150ml water, boil medium heat, turn to small heat and cook until thickened. Add gelatin to cook for a while, turn off and drain.

Step 3: raspberry jam is ready

Step 4: start making the cake roll around the edge. Take the yolk part of an egg, add 6G sugar and beat until the color turns white and the volume increases

Step 5: add 8g salad oil and beat evenly

Step 6: add 8g milk and stir well

Step 7: sift in 17g of low flour and mix evenly from bottom to top with a rubber scraper

Step 8: state of yolk paste

Step 9: beat 1 egg white with 12g sugar until it foams wet, add 8% egg yolk paste, and mix evenly with a scraper

Step 10: preheat the middle layer of oven at 180 ℃ for 6 minutes (the cake is baking color), and cut evenly after cooling

Step 11: spread the jam and roll it up

Step 12: wrap with oil paper and refrigerate for more than half an hour

Step 13: next, make sponge cake bottom. If you don't need it, you can start from step 18. Add 75g sugar to three eggs and beat the whole egg until the lines don't disappear

Step 14: sift in 100g low flour and mix evenly with a rubber scraper

Step 15: add 25g melted butter and continue to stir well

Step 16: cake paste in this state

Step 17: step into the preheated oven, middle layer up and down 180 degrees for about 20 minutes

Step 18: slice the shaped cake roll evenly, and lay the cut sponge cake on the bottom and around the mold

Step 19: start to make mousse, 2 tbsp raspberry jam and 20g water, 2.5G pickled gelatine slices in a heat-resistant container, put into microwave oven for 500W, 30 seconds, stir well and set aside

Step 20: beat 60g cream with 15g sugar until the lines don't disappear. Add 18% raspberry solution (before wet foaming) and stir well with a scraper

Step 21: lay flat on the cake slice in the mold, which is the deepest layer of rainbow color, and enter the freezer to set

Step 22: soften 100g cream cheese, add 30g sugar and beat until smooth

Step 23: the cream cheese is in the present state. At this time, soak the remaining gelatine slices in 30ml cold water, heat them in microwave oven for 500W for 30s, mix them thoroughly to form the solution of gelatine, and then divide them into two parts. Add 1 tablespoon of raspberry jam to one part and stir well

Step 24: beat 50g light cream until the lines do not disappear (before wet foaming), then add 23 portions of gilding solution mixed with jam, and stir evenly with a scraper

Step 25: add half of the cream cheese, stir well, and then the pink mousse is ready. Put it on the bottom layer and continue to enter the freezer

Step 26: next, make the top layer of the mousse. Add 6G lemon juice, 1 tablespoon kumquat sauce, 2 drops of vanilla essence and a pinch of salt to the remaining half of the cream cheese. Continue to beat well

Step 27: beat the remaining 50ml light cream as before until the lines do not disappear. Add 25% cream cheese paste and stir well

Step 28: smooth the solidified top layer of mousse, refrigerate overnight, carefully demould and take out the decoration

Materials required:

Frozen raspberry: 300g

Eggs: 4

Low powder: 100g

Milk: 8g

Butter: 25g

Raspberry Jam: 3 tablespoons

Cream cheese: 100g

Animal light cream: 160ml

Water: 150ml

Gilding piece: one piece

Kumquat sauce: 1 teaspoon

Vanilla extract: 2 drops

Sugar: 100g

Salad oil: 8g

Sugar into the egg: egg white 12g, egg yolk 6G

Fine granulated sugar: 75g

Lemon juice: 6g

Notes: 1. There are many steps and a long cycle. It took me two days to finish. On the first day, I made the bottom of the cake and the first layer of mousse. On the second day, I made the rest. 2. Jam is made before. It can be replaced by commercial jam. Any jam is OK, but the color of rainbow is different. 3. The cake roll with edge must be thin to look good. My 23cm square baking plate only uses one egg, but I spread jam a little thick, and it will look better after slicing it a little thinner. 3. Sponge cake without bottom can be replaced by others, and it can be sold on the market. 4. Light The decoration is relatively simple. I used 2 tablespoons jam and 1.5g gelatine slices to make gelatine solution. I refrigerated it until it was thick and then drenched it on the cake. There were a few drops around it. The decoration completely depends on my preference. 6. You can also see the top layer of cheese mousse in the photo With kumquat sauce, this step is very important to me, because I think the cheese mousse with kumquat sauce is very delicious

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Shu Mei Guo Jiang He Cai Hong Shu Mei Mu Si