Strawberry Mousse Cake (cao mei mu si dan gao )

Strawberry Mousse Cake

Introduction:

Production steps:

Step 1: milk: 180g, gilding: 10g, finger biscuit: 150g, 6-inch chocolate cake, sugar: 60g, salt: 2G, cream: 100g, mango, strawberry right amount.

Step 2: put the milk into a double-layer basin and heat it to about 70 ℃, add the softened gilding tablets and mix well until the colloid completely melts.

Step 3: beat the cream with sugar and mix well with the milk.

Step 4: cut the strawberries into pieces and mix well.

Step 5: lay the cake slice on the six inch mold to make the bottom.

Step 6: pour the strawberry paste into the mold, shake out the bubbles, and send it to the refrigerator for 3-4 hours. In the meantime, you can make finger biscuits. Low gluten flour 110g, eggs 2, sugar 50g. Separate the egg white and yolk into a bowl without water and oil

Step 7: mix egg yolk with 20g sugar.

Step 8: beat egg white with 30g sugar to 90%.

Step 9: take the yolk into the egg white, sift in the low powder, and mix well. Put it into the flower mounting bag and put it into the preheated oven at 190 ℃ for about 20 minutes.

Step 10: take out the strawberry cake with your fingers.

Step 11: finish with mango and strawberry.

Materials required:

Milk: 180g

Gilding: 10 grams

Finger biscuit: 150g

6-inch chocolate cake: one piece

Sugar: 60g

Salt: 2G

Cream: 100g

Mango: right amount

Strawberry: moderate

Precautions: 1. I usually slice the cake bottom and freeze it in the refrigerator. It's very convenient to take out the warm bottom when I use it. 2. Finger cake should be slightly longer than the surface of mousse, so that the cake is more beautiful.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Mu Si Dan Gao