Double layer blueberry Mousse Cake(shuang ceng lan mei mu si dan gao )

Double layer blueberry Mousse Cake

Introduction:

"The method of this mousse cake is similar to that of strawberry. It tastes more elegant and the cake is more soft. You can have a try on the Qifeng cake made in this recipe. It's very fluffy and soft. It's totally sent by eggs. The taste is very good. The soft mousse melts in the mouth and has a clear and elegant taste. It's very worthwhile to eat the sweet and greasy food Try it. "

Production steps:

Step 1: egg yolk with 10g sugar,

Step 2: beat until the color is lighter,

Step 3: add the salad oil in three times, mix evenly each time, and then add the next time, until the volume expands,

Step 4: add milk and stir well,

Step 5: sift in the low gluten flour,

Step 6: mix well,

Step 7: lift and pull the evenly stirred egg liquid to form a continuous strip, and put it aside for use,

Step 8: whisk the egg white, add white granulated sugar in three times, whisk until it is hard and foamy (it can be lifted to form an upright sharp corner)

Step 9: scoop 1 / 3 into the egg yolk, stir well, then pour it into the protein, stir well. (don't circle)

Step 10: pour into a 6-inch mold, 150 degrees for 45 minutes,

Step 11: cut the cream cheese into small pieces and soften it. (to make it melt faster, I cut it into small pieces or heat it in water.)

Step 12: cut the gelatine into small pieces and soak it in cold water. (never put it in hot or warm water. It will melt.)

Step 13: whisk the cream until clear lines appear on the surface,

Step 14: mix the washed blueberries and blueberry juice together to make a juice,

Step 15: add the softened gelatine slices into the blueberry juice, and heat until the gelatine slices are completely melted,

Step 16: whisk the softened cream cheese until smooth and grainy,

Step 17: pour the blueberry juice into the cream cheese and stir well,

Step 18: add the whipped cream to the blueberry juice and stir well,

Step 19: cut the baked Qifeng cake into thin slices (the cake near the tip can be cut into about 3 layers), and place the larger slice at the bottom of the mold,

Step 20: pour in a small amount of mousse liquid, just past the cake slice,

Step 21: put in a smaller slice of cake, also pour in,

Step 22: if there is any remaining mousse liquid, use some small molds to make some lovely shapes and refrigerate for more than 3 hours,

Materials required:

Eggs: 2

White granulated sugar: 25g

Milk: 25g

Blueberry: 50g

Cream cheese: 100g

Gilding tablets: 1.5 tablets

Low gluten flour: 40g

Salad oil: 25g

Blueberry juice: 40g

Lemon juice: 2 tablespoons

Light cream: 90g

Note: when taking out the cake, you can use a hair dryer to blow around the cake mold. The cake can be easily taken out. The cake mold has the best bottom,

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Shuang Ceng Lan Mei Mu Si Dan Gao