Vanilla Mousse Cake(xiang cao mu si dan gao )

Vanilla Mousse Cake

Introduction:

"It's just to get rid of the cream left over from the cake. When the decorated cake is no longer attractive, what else can touch people's excitement, about cream? Mousse suddenly flashed in my mind, in this sunny day. An urgent search was conducted to find out the amount of cream needed for a 6-inch mousse cake. However, it was surprised to find that most of the results used more than 200 grams of cream. Is it too much? Open Mr. Meng's dessert cup, estimate the thickness of the mousse cup in the 6-inch cake mold, and imagine the additional capacity of adding cake slices. Well, that's it. Mr. Meng's vanilla mousse cup is converted into a vanilla mousse cake with a plain white surface, which can just use up the rest of the toning cream. "

Production steps:

Step 1: Materials

Step 2: soak gelatine tablets in ice water until soft

Step 3: take out and squeeze out the water for standby

Step 4: cut the vanilla pods, scrape out the seeds, and put the pods into the milk

Step 5: add sugar

Step 6: heat over low heat until sugar dissolves and remove from heat

Step 7: add gilding tablets and stir until completely dissolved

Step 8: stir with ice water until slightly thick

Step 9: whisk the cream until 5 or 6

Step 10: pour half into the milk and mix well

Step 11: pour back the cream

Step 12: mix well

Step 13: put a piece of cake into a 6-inch round mold

Step 14: pour in part of the mousse filling, cover the cake completely and smooth

Step 15: put on another piece of cake

Step 16: pour in the remaining mousse filling

Step 17: smooth the surface, refrigerate or freeze until set

Step 18: take it out and blow it along the side wall for half a minute

Step 19: demoulding

Step 20: extrude the pattern on the surface with green cream

Step 21: string the greens with pink cream

Materials required:

Milk: 150g

Gilding tablets: 4G

Vanilla pod: 1 / 2 root

Fine granulated sugar: 40g

Cream: 100g

6 inch sponge cake: 2 pieces

Appropriate amount: cream color

Note: the prepared mousse cake can be put into the refrigerator for about 3 hours to solidify. If the time is tight, it can also be put into the freezer for 2 hours. The surface can be decorated as you like.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Cao Mu Si Dan Gao