Coco Mousse Cake(ke ke mu si dan gao )

Coco Mousse Cake

Introduction:

"November 07 is my birthday. I made a cake for myself for the first time. I feel very good about myself. Hehe, narcissism?? It's necessary to increase your confidence. A year has passed, and I am one year old. Time really can be described as "flying". I hope I can be happy every day and don't get old. This cake was made in advance yesterday. I've been very lazy recently. I wanted to be lazy, but I only think about it once a year, so I decided to make one for myself to celebrate. It took me more than 2 hours to make it. Although it was very hard, I was very excited. Every time I made a cake, I would be very happy. The cake always gave people a very sweet and happy feeling. Do you feel the same way as me? Sprinkle with cocoa powder to blend sweet and bitter. This is the enjoyment of famous Italian desserts. "

Production steps:

Step 1: Ingredients: 5 whole eggs, 120g low gluten flour (sifted), 60g sugar, 30g salt free butter

Step 2: put the eggs in a large clean basin. First, use the electric beater to beat the eggs at a low speed. Then pour in the sugar and beat them at a high speed until the eggs don't drip when you pull up the head

Step 3: microwave the butter or heat it in water until it dissolves. Pour it into the egg bowl and continue to beat it well

Step 4: pour in the sifted flour in two to three times, mix it evenly with a rubber scraper, and pay attention not to draw circles to avoid defoaming

Step 5: brush oil or lay paper on the mold, pour the mixed egg paste into the mold, fill it up about eight minutes, and make the surface smooth

Step 6: preheat the oven, 170 degrees, put in the middle of the oven, bake for about 30 minutes, demould and cut into small pieces after cooling

Step 7: soak gilding in ice water

Step 8: mousse filling: 3 teaspoons green tea powder with 50ml boiling water, put in 2 pieces of gelatine softened with ice water, mix well and let cool

Step 9: cut the cake into 1cm thin slices, and then cut one of them into smaller pieces. The larger one is used for making the bottom, and the smaller one is placed in the middle

Step 10: pour the cream into a clean bowl, add sugar and beat until six minutes

Step 11: 2 times the original volume, viscous liquid with strong fluidity

Step 12: remove a small side of the cake, put it in the mold, then pour in the mixed mousse, and refrigerate for more than ten minutes

Step 13: then mix steps 8 and 11. This is the yellow peach mousse filling

Step 14: put a piece of cake into the mold

Step 15: pour in the remaining mousse stuffing and keep it refrigerated for more than ten minutes

Step 16: mirror: About 50ml of boiling water, 2 teaspoons of green tea powder, 1.5 pieces of gelatine, mix well, cool. Then pour evenly into the mousse cake

Step 17: refrigerate for more than 4 hours. Demould with blower after setting. Then decorate the cake as you like

Step 18: put flower paper on the mold, sprinkle moisture-proof cocoa powder and sugar powder gently

Step 19: because I am a pregnant mother, when I eat, I also remove the cocoa powder, sprinkle with coconut, cut into pieces to enjoy, when sweet and bitter blend together. This is the enjoyment of famous Italian desserts

Materials required:

Cream: 200g

Eight inch cake: one

Gilding tablets: 2 tablets

Matcha powder: 20g

Cocoa powder: moderate

Coconut: right amount

Sugar powder: right amount

Eggs: 5

Sugar: 100g

Low gluten flour: 100g

Note: 1. Sprinkle cocoa powder to the surrounding, try not to force, too much cake around the impact asked beautiful. 2. Wipe oil and pad paper on the baking tray for easy demoulding. 3. The finished product must be sprinkled with cocoa powder to have the taste of tiramisu. When sweet and bitter blend together. This is the enjoyment of famous Italian desserts.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ke Ke Mu Si Dan Gao