Strawberry mousse cake: a birthday cake that can be made without oven(bu yong kao xiang ye neng zuo de sheng ri dan gao cao mei mu si dan gao )

Strawberry mousse cake: a birthday cake that can be made without oven

Introduction:

"A lot of people have a question. Can we make desserts only by using the oven? The answer, of course, is "no". Today I'd like to introduce a cake that can be made without an oven. "

Production steps:

Step 1: clean strawberries and prepare various raw materials.

Step 2: put the digested cake into the fresh-keeping bag and roll it with a rolling pin

Step 3: add 20g sugar and mix well. Heat the butter to liquid. Pour the liquid butter into the biscuit crumbs and mix well.

Step 4: wrap the bottom of the mousse ring with tin foil to make a cake mold, then pour the broken butter biscuit into the cake mold, flatten and compact it with a rolling roll. Put it in the refrigerator and freeze until firm. This makes the bottom of the cake.

Step 5: add 50 grams of sugar to cream cream cream, and beat with hot water until thick.

Step 6: add the eggs and continue to beat evenly.

Step 7: soak gelatine tablets in cold water for 5 minutes, soften and set aside.

Step 8: clean the fresh strawberries, stir them into strawberry juice with a blender, then add 30 grams of sugar and put them into a pot to boil until the strawberry juice is thick.

Step 9: add 20g granulated sugar into the animal cream, beat it with egg beater until it's wet, and then beat it with lines.

Step 10: pour the whipped cream, liquid milk, rum and strawberry juice into the cream cheese paste in turn, and stir up and down with a scraper.

Step 11: take out the frozen mousse ring from the refrigerator, pour the mixed cheese paste into the mousse ring, knock a few times, shake out the bubbles inside, and then smooth the surface of the cheese paste.

Step 12: cover the mousse ring with fresh-keeping film and store it in the refrigerator for 4 hours.

Materials required:

Fresh strawberry: 500g

Digested biscuit: 100g

Cream cheese: 250g

Animal light cream: 50g

Milk: 100g

White rum: moderate

Fine granulated sugar: 120g

Gilding tablets: 3 tablets

Eggs: right amount

In addition to strawberries, you can also change into any kind of seasonal fruit to make different flavors of mousse. 2. When making digestive biscuits for cake bottom, we must press and compact them patiently with rolling pin, otherwise the final product will be easy to loose. 3. Finally, it's better to whip the cream cheese, because if the whipped cheese is not mixed with other materials in time, it's easy to agglomerate and affect the taste. 4. This is a kind of dessert without oven. It depends on the melting gelatine flakes to solidify. Therefore, if it is not eliminated in time, it should be stored in the refrigerator.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: Fruity

Chinese PinYin : Bu Yong Kao Xiang Ye Neng Zuo De Sheng Ri Dan Gao Cao Mei Mu Si Dan Gao