Flowerpot Mousse Cake

Flowerpot Mousse Cake

Introduction:

"The beauty of flowers is inseparable from soil, moisture and sunshine. Today, our pot of flowers is indeed very nutritious, ha ha ~ ~ ~ because, because, the" soil "in this pot is a delicious cocoa mousse cake, believe it or not? Let's have a look! "

Production steps:

Step 1: break the cocoa sponge cake eggs into the bowl. Add sugar. Beat the whole egg with a beater.

Step 2: mix the low gluten flour and cocoa powder evenly, sift them into the batter. Cross cut and mix well.

Step 3: melt the butter in hot water. Dig two spoonfuls of flour and egg paste and mix well.

Step 4: pour into the batter. Cut and mix well to make cocoa cake paste.

Step 5: pour into the baking tray covered with oil paper. Shake twice to make bubbles.

Step 6: preheat a good oven, 180 degrees, upper and lower tube, 15 minutes. Turn the cake upside down and remove the oil paper. Cool and cut into small pieces. (depending on the size and shape of the pot).

Step 7: make a mousse filled gilding slice and soak it in cold water until soft. Drain the water.

Step 8: 3. After the milk is heated, add the softened gelatin slices and stir well. Let it cool.

Step 9: beat the cream a little and pour in the cocoa powder. Beat it to 70% with an egg beater.

Step 10: pour in milk gilding liquid and stir well to form mousse filling.

Step 11: soak the flowerpot in brine and disinfect it with boiling water. Put a piece of tin foil on the bottom of the pot.

Step 12: put a small piece of cake into the flowerpot covered with tin foil.

Step 13: pour in a little mousse.

Step 14: spread a large slice of cake. Pour in the mousse filling.

Step 15: put the plastic film on the back cover and put it in the refrigerator overnight.

Step 16: prepare flowers and green leaves, cocoa powder. Sift the cocoa powder into the flowerpot. Clean the edge of the basin.

Step 17: wrap the bottom of flowers and green leaves in plastic wrap. Insert the mousse cake.

Step 18: beautiful and delicious flowerpot cake is ready!

Materials required:

Cocoa sponge cake: eggs: 6

Low gluten flour: 180g

Cocoa powder: 20g

Sugar: 120g

Butter: 50g

Coco mousse filling: light cream: 150g

Milk: 60g

Gilding tablets: 5g

Flowerpot: two

Flowers: two

Green leaves: moderate

Tin foil: right amount

Precautions: 1. The cake can be made with sponge cake, Qifeng cake, or any kind of cake you like. 2. The amount of mousse filling depends on the mold.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet