Blueberry Mousse Cake

Blueberry Mousse Cake

Introduction:

"This way the amount of 6-inch cake."

Production steps:

Step 1: bake the whole egg sponge cake in advance (beat the whole egg with sugar, sift in the low flour twice, add the mixture of oil, milk and salt, mix well to make the cake paste, bake at 160 ℃ for 40 minutes), and cut out two slices about 1cm thick. Compared with the movable bottom of the cake mould, the cake slice is trimmed into a circle smaller than the inner diameter of the movable bottom of the mould. Brush the cake crumbs off the surface of the cake slices with a brush.

Step 2: pour strawberry jam and 50g water into a small milk pot, heat and stir with an egg beater, then cool to room temperature.

Step 3: Cut 2 pieces of gelatine into small pieces with scissors, add 3 tbsp of water, soak until the gelatine becomes soft, then heat with water until the gelatine dissolves, and cool to room temperature.

Step 4: add the dissolved gilding slices into the strawberry jam and stir well.

Step 5: use the electric egg beater to whisk the animal light cream to 7 times (lift the egg beater and drop the peak).

Step 6: add the mixture of Geraldine and strawberry jam to the whipped cream.

Step 7: stir well to make mousse filling.

Step 8: put a piece of sponge cake on the bottom of the cake mold. Kiwifruit slices were pressed into a pattern with a mold and pasted on the side wall around the sponge cake at the bottom of the mold. The distance between each piece is about 0.5cm.

Step 9: pour in part of the mousse stuffing and spread with a layer of fruit.

Step 10: pour in some mousse stuffing, spread another sponge cake slice, and then spread a layer of fruit on the surface of the cake slice. (I don't have enough mousse stuffing here. If I have enough mousse stuffing, I should pour some mousse stuffing into the cake, cover the cake slices, and then spread the fruit pieces.)

Step 11: pour in the remaining mousse filling, smooth the top, and refrigerate for more than 4 hours.

Step 12: heat the cake mold with a hot towel for about 1 minute to demould. After demoulding, the yellow peach slices cut into thin slices are placed in a flower shape in the center. Beat 60g light cream, put it into the flower mounting bag, mount a strip of cream pattern around the cake with Sanneng small toothed flower mouth, and squeeze a circle of small chrysanthemum with Sanneng small chrysanthemum mouth inside the strip of cream pattern. Put a small spoonful of blueberry jam into a small flower mounting bag, and squeeze a little decorative flower on the tip of each chrysanthemum.

Materials required:

Chubby Blueberry Jam (cake body): 80g

Water (cake body): 3 tbsp

Light cream (cake body): 200g

Gilding slice (cake body): 2 slices

Kiwi fruit (cake): 1 piece (cut into thick slices)

Whole egg 144g (sponge cake): 3

Soft white sugar (sponge cake): 50g

Low gluten flour (sponge cake): 78g

Salad oil (sponge cake): 18g

Fresh milk (sponge cake): 18g

Salt (sponge cake): 1 / 4 tsp

Canned yellow peach slices (filling): 3 pieces

Kiwi fruit (stuffing): 2 pieces (cut into small pieces)

Canned yellow peach slices (surface decoration): 4 pieces

Light cream (surface decoration): 60g

Strawberry jam (surface decoration): 1 teaspoon

Note: 1. After water proof melting, if it is placed at room temperature for too long, it will solidify again. Therefore, it should be added to strawberry jam immediately after it is cooled to room temperature. I didn't find any rummy in the stuffing. If you are worried about the fishy smell of gilding, you can add 1 / 2 teaspoon of rum or brandy to the mousse stuffing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet