Make a simple Mousse Cake --- coco mousse cake

Make a simple Mousse Cake --- coco mousse cake

Introduction:

"I haven't made mousse cake for a long time. I bought a small bag of cocoa powder last year, and now I still have most of it. I just want to know how not to waste it, so I made this cocoa mousse cake. To make cocoa mousse, cake germ and mousse sauce, one can add cocoa powder, the other can not add cocoa powder, so the color is relatively clear. As for which to add cocoa powder and which not to add, it depends on your own preference. Today I make cocoa powder in mousse sauce. If it is added in cake germ, you can reduce the amount of low powder and replace it with cocoa powder. About 12g is OK . According to the custom of making mousse cake, sponge cake is used to make cake embryo. Because the sponge cake has been introduced many times, so here is a brief introduction to the sponge cake, 6-inch model

Production steps:

Step 1: separate the butter from water or melt it in the microwave.

Step 2: add sugar, salt and white vinegar to the egg until the pattern won't disappear soon. The whole egg is not easy to be whipped, so it can be whipped in warm water.

Step 3: sift the low flour, add it into the batter 3-4 times, mix it from bottom to top, then add butter to the batter, mix well.

Step 4: apply oil around the cake mold. The butter at the beginning can be dissolved more, and more can be used to wipe the cake mold. Pour in the egg paste, shake it a few times, shake off the big bubbles, bake in the oven, cool it, demould it, and cut it into two pieces.

Step 5: now make mousse sauce and soak gilding with 100g milk.

Step 6: 80 grams of milk and cocoa powder, heat insulation water to make cocoa powder completely dissolved.

Step 7: dissolve the milk gilding liquid in heat insulation water, then pour the gilding liquid into the cocoa solution, stir well, and let it cool.

Step 8: add powdered sugar to light cream, no powdered sugar and fine granulated sugar is OK.

Step 9: light cream with sugar is sent to the state of pattern, just as there is powdered sugar at home.

Step 10: mix the whipped cream with the solution prepared in step 7, and finish the mousse sauce.

Step 11: cut a circle around the cake to make it smaller than the cake mold, put one piece at the bottom of the cake mold, pour in half of the mousse sauce, put another piece of cake, and then pour in the rest of the mousse sauce.

Step 12: keep it flat for a moment, then refrigerate it in the refrigerator for at least 2 hours to make it completely set.

Materials required:

Eggs: 2

Fine granulated sugar: 48g

Salt: 1g

White vinegar: a few drops

Low powder: 48g

Butter: 24g (vegetable oil)

Milk: 180g

Cocoa powder: 13g

Gilding: 2 tablets (5g / tablet)

Cream: 200g

Powdered sugar: 20g

Note: 1. The recipe of the main ingredient above is 6-inch sponge cake, baking temperature is 170 degrees, lower layer, 40 minutes. The recipe for the above ingredients is mousse sauce. 2. When eating, take it out of the refrigerator and blow it around the cake mold with a blow dryer. You can easily demould it. You can sprinkle some cocoa powder on it. I also used a little sugar powder as decoration. It doesn't matter.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other