Blueberry Mousse Cake (lan mei mu si dan gao )

Blueberry Mousse Cake

Introduction:

Production steps:

Step 1: prepare the required materials.

Step 2: milk with 50g sugar and softened gelatin tablets. (gelatine tablets should be softened with cold water in advance)

Step 3: put on the stove, turn on a small fire to heat, and stir while heating.

Step 4: until gilding tablets are completely dissolved.

Step 5: pour in blueberry jam.

Step 6: stir well and let cool.

Step 7: cream to 70%, a little fine lines can be.

Step 8: pour the blueberry sauce into the whipped cream.

Step 9: mix well.

Step 10: cut the 6-inch cake into three pieces and take two pieces.

Step 11: pack the mousse mold with tin foil.

Step 12: put a piece of cake into the mold.

Step 13: pour in the mixed blueberry cream and shake gently.

Step 14: cover another piece of cake.

Step 15: then pour in the blueberry cream.

Step 16: smooth the cream, shake off the small bubbles, and then refrigerate for more than 4 hours.

Step 17: finished product

Materials required:

Qifeng cake: 6 inches, 2 pieces

Blueberry Jam: 130g

Animal light cream: 200g

Milk: 50g

Gilding tablets: 3 tablets

Fine granulated sugar: 50g

Note: 1, if you don't like to eat too sweet friends, can reduce the amount of sugar, personal feeling a little sweet, I don't like to eat too sweet, next time do to reduce the formula of sugar. 2. When you pour the cream into the blueberry sauce, make sure it cools completely before mixing. 3. When demoulding, use the blower to blow around, you can easily demould. 4. If the knife is heated a little, it will cut the cake neatly.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Lan Mei Mu Si Dan Gao