Chocolate Raspberry Mousse Cake(qiao ke li shu mei mu si dan gao )

Chocolate Raspberry Mousse Cake

Introduction:

"This is the birthday cake I made for my niece last week and the sixth one I made for my family. I've been in touch with baking for nearly two years. It's baking that makes me fall in love with food and get to know the big family of food world. Thank you for your support and affirmation in the past two years. You've always encouraged me and made me more and more determined and more fond of food. I still remember the excitement of making cookies for the first time, clumsily extruding beautiful patterns, the excitement of finished products coming out of the oven for the first time, the unanimous praise of the whole family when I made my mother's birthday cake for the first time. I also remember that when I made bread for the first time, I kneaded and fell, and stayed up until 2 a.m. to come out of the oven, waiting for a big brick that could smash s people...... All this is a happy bit, worthy of collection of memories, baking along the way, a little bit of progress brings me more joy and harvest, more and more like their own home-made snacks, like the home filled with baking aroma, warm and sweet, also hope that homemade snacks in addition to delicious health without addition, more can let the family eat each other's heart and strong A lot of love. "

Production steps:

Step 1: preparation of cake: 2 eggs, 60g fine sugar, 48g low gluten flour, 12g cocoa powder, 14g melted butter

Step 2: put two eggs and 60 grams of sugar in the bowl.

Step 3: after mixing evenly, use the electric egg beater to beat the hot water of 38 degrees to the state as shown in the figure.

Step 4: mix the low gluten flour and cocoa powder evenly and sift in.

Step 5: stir with a rubber scraper until there is no dry powder and smooth, then pour the warm melted butter on the scraper and continue to stir with the scraper.

Step 6: pour the batter into the baking tray covered with tin foil, smooth it slightly, put it in the middle layer of the oven preheated at 160 ℃, and bake for 15 minutes.

Step 7: prepare Raspberry Mousse material: Frozen raspberry 110g, fine sugar 40g, gilding slice 1, rum 1 teaspoon, light cream 100g, and soak gilding slice in ice water.

Step 8: add sugar to the frozen raspberries and beat them into a fine puree with a blender.

Step 9: when the cake is hot, tear off the tin foil, cut it into the same size as the mold, put it into the mold, and wrap the tin foil at the bottom.

Step 10: heat 1 / 3 of the raspberry puree in water, then add the gelatine tablets softened with ice water, and stir well.

Step 11: mix the raspberry puree well, then pour it back and mix with the rest.

Step 12: add a spoonful of rum and mix well.

Step 13: beat the cream to 60% and add it to the raspberry puree.

Step 14: mix well.

Step 15: pour the raspberry puree into the mould covered with cake slices and refrigerate for 2-3 hours until set.

Step 16: prepare the ingredients of chocolate mousse: light cream 45g, milk 30g, cocoa powder 8g, chocolate 80g, salt free butter 60g, light cream 120g, fine granulated sugar 30g, gilding slice 1

Step 17: Boil the milk and cream over low heat.

Step 18: add cocoa powder and stir well.

Step 19: bring to a boil over a low heat, then add the chocolate and stir until well blended.

Step 20: add softened butter, stir well and let cool.

Step 21: beat cream to 60%.

Step 22: mix the cream and chocolate solution with a scraper.

Step 23: pour into the solidified Raspberry Mousse Cake.

Step 24: smooth and refrigerate for 2-3 hours, then demould and decorate as you like.

Materials required:

Eggs: 2

Fine granulated sugar: 30g

Low gluten flour: 48g

Cocoa powder: 8g

Melted butter: 14g

Frozen raspberry: 110g

Gilding tablet: 1 tablet

Rum: 1 teaspoon

Light cream: 120g

Milk: 30g

Chocolate: 80g

Salt free butter: 60g

Note: 1. When using tin foil, use matte surface to contact food. 2. When removing the film of mousse cake, just use the water blower to blow 2-3 times around the mold. Don't blow too long. Just gently pick up the mold and feel the cake slowly sliding. The cake will melt after blowing for a long time. 3. When cutting the cake, soak it in hot water and wipe it dry. The cut surface will be smooth. 4. Decorate as you like.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qiao Ke Li Shu Mei Mu Si Dan Gao