Blueberry Mousse Cake (lan mei mu si dan gao )

Blueberry Mousse Cake

Introduction:

"Yesterday was our Sanbao's birthday. This guy was born in the summer. He had his birthday at the hottest time every year! I still want to express my heart. Let's send the cake! It's not a good way to make the cake. It's too hot and the cream is easy to melt, but the mousse cake is very suitable. It's cold and tastes good! I like the taste of cocoa. It's not particularly sweet. It's good to decorate with a few fresh blueberries

Production steps:

Step 1: put 2 pieces of custard tablets into 100g milk to soften

Step 2: heat over water and stir until the custard melts

Step 3: in another small bowl, add 1 tablespoon of cocoa powder, 80 g of milk and 10 g of sugar. Also stir and dissolve in hot water. Then pour the melted milk custard liquid into it, mix well, cool and set aside!

Step 4: put the cream into a large stainless steel bowl and add 20g of sugar

Step 5: beat 60% of your hair with an electric egg beater in ice water, and you can see obvious lines

Step 6: pour the cooled cocoa milk liquid into the light cream, mix well, and then make the mousse liquid!

Step 7: cut the 6-inch sponge cake into 3 pieces, take 2 pieces and cut off a small circle, about 0.8 cm.

Step 8: put the cut cake into a 6-inch mold and pour in half of the mousse

Step 9: then put in the second piece of cake, and then pour in all the mousse liquid! Then refrigerate it

Step 10: refrigerate for an hour, remove and garnish with blueberries

Step 11: in a small bowl, add 45g water, 2 hours of custard powder, soak for a few minutes, then put it in the microwave oven to heat for 20 seconds to melt it. Then let it cool (make mirror glue)

Step 12: let it cool a little, pour it on top of the cake, put it back in the refrigerator and refrigerate for 2 hours!

Materials required:

6 inch sponge cake: 1

200g: light cream

Milk: 180g

Cocoa powder: 1 tablespoon

Fine granulated sugar: 30g

Giustine tablets: 2 tablets

Custard powder: 2 tsp

Water: 45g

Powdered sugar: 1 teaspoon

Note: 1. The weather is very hot, mousse liquid must be cool before use, you can cool off with ice water. If the temperature drops down, it will produce viscosity, otherwise it will float in the cake! 2. The heating time should not be too long, or the temperature is too high, otherwise the solidification will be affected! 3. Because it's a cake mould with a loose bottom, remember to wrap a layer of tin foil on the outside to prevent the mousse liquid from flowing out!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lan Mei Mu Si Dan Gao