Strawberry Cheese Cake

Strawberry Cheese Cake

Introduction:

Production steps:

Step 1: separate the egg yolk from the protein, and make sure that the basin containing the protein is free of water and oil.

Step 2: mix egg yolk with 10g sugar.

Step 3: add milk to egg yolk and mix well.

Step 4: mix the egg yolk with corn oil.

Step 5: sift in the egg yolk and mix well.

The sixth step: whites the egg whites to the coarse bubbles, add 10 grams of sugar, continue to fight until the fine foam, add 10 grams of sugar, then add 10 grams of sugar to the wet foaming, and finally beat to dry foaming. Preheat the oven 150 degrees.

Step 7: add 1 / 3 protein paste into the egg yolk paste, and mix the protein and batter up and down with a scraper.

Step 8: pour the batter into the remaining protein and mix well.

Step 9: pour the batter into the cake mold, remove the bubbles, and bake in the preheated oven at 150 ℃ for 55 minutes

Step 10: turn the baked cake upside down on the baking net to cool and demould.

Step 11: cut the cake into 1cm thick slices, use two slices, one of which is about 4 inches.

Step 12: soak gilding tablets in cold water until soft.

Step 13: wrap the bottom of the mousse ring with plastic wrap (to ensure that the plastic wrap is not wrinkled, which is the key to the smooth surface of the cake)

Step 14: cut the strawberries lengthwise, cut them down and put the pattern in the mousse circle.

Step 15: add powdered sugar to the egg yolk.

Step 16: beat the egg yolk with the beater until the yolk turns white and the sugar powder melts.

Step 17: add mascarpone cheese to the yolk.

Step 18: beat the yolk and cheese with an egg beater until smooth and free of small particles.

Step 19: whisk the cream until thick.

Step 20: take half of the cream into the cheese paste and stir well.

Step 21: pour the cheese paste into the remaining cream and mix well.

Step 22: melt the gelatin slices in hot water and add two tablespoons of cheese paste.

Step 23: mix the cheese paste and gilding well.

Step 24: pour the mixture into the cheese paste and quickly stir until thick.

Step 25: pour the cheese paste into the mousse ring, cover the strawberries below the bottom with 4-inch cake slices.

Step 26: chop up two or three strawberries and sprinkle them on the cake.

Step 27: pour in the remaining cheese paste to a height of 1cm from the top of the mousse ring.

Step 28: cover a piece of cake, flatten it, refrigerate it for more than 4 hours, and demould it with the surface upward.

Materials required:

Eggs: 3

Low powder: 45g

Milk: 20g

Corn oil: 20g

Sugar: 40g

Muscapone: 250g

Gilding tablets: 1.5 tablets

Yolks: 3

Powdered sugar: 60g

Cream: 100g

Strawberry: moderate

Note: when demoulding, you can use a hair dryer to blow around the mousse ring, or wrap it on the mousse ring with a hot towel for a few seconds. I made a 6-inch Mousse with cheese paste. I made a mousse cup. See the supporting role in the picture

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet