Sandwich mousse cake

Overview

It’s the birthday of classmate Xuanjing XU. SO used roses for decoration. It’s not that professional, but it still has a little sentiment. Is it a good birthday gift? Durian Sandwich Mousse Cake Ingredients: Cake body: 2 eggs (100g), 30g caster sugar (for egg whites), 60g low-gluten flour, 30g caster sugar (for egg yolks) Cheese mousse layer: 110 grams of cream cheese, 30 grams of caster sugar, 85 grams of original yogurt, 4 ml of lemon juice, 50 ml of whipping cream, 5 grams of gelatine sheets. Fruit filling: durian (you can change it according to your own taste, mango, strawberry, etc. are good). Decoration: rose petals and mint (you can decorate as you like). Cake mold: 14.5*14.5*5cm

Tags

• baking
• children
• afternoon tea
• summer recipes
• birthday
• cream cheese
• durian pulp
• egg
• low gluten flour
• original yogurt
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Prepare the cake ingredients: 2 eggs (100g), 30g caster sugar (for egg whites), 60g low-gluten flour, 30g caster sugar (for egg yolks);

   

2. 2 Beat the egg yolks, first add 15 grams of fine sugar and stir until completely incorporated into the egg yolks;

   

3. 3 Add the remaining 15 grams of fine sugar and rub the basin with a whisk;

   

4. 4 Beat the egg yolks until they turn white and set aside;

   

5. 5 Add fine sugar to the egg whites in three batches and beat until a small hook can be drawn out, and the wet foam will be close to the dry foam;

   

6. 6 Add the egg whites to the egg yolks in three batches and mix roughly evenly;

   

7. 7 Then sift in the low flour and mix evenly, put it into a piping bag, and squeeze out the cake body of the corresponding size of the mousse mold into the baking pan;

   

8. 8 Bake in the oven at 190℃ for 10 minutes, then take out and let cool;

   

9. 9 Prepare ingredients: 110g cream cheese, 30g caster sugar, 85g plain yogurt, 4ml lemon juice, 50ml whipping cream, 5g gelatine sheets;

   

10. 10 Cut the gelatine pieces into small pieces and put them in ice water to soften;

    

11. 11 After the cream cheese is softened, add granulated sugar and beat with a whisk until smooth;

    

12. 12 Add the yogurt in two batches and beat with a whisk;

    

13. 13 Then squeeze in an appropriate amount of lemon juice and mix well to form a cheese paste;

    

14. 14 Soak the gelatine sheets for about 10 minutes, drain the water, and heat them with 80°C hot water over water;

    

15. 15 Add an appropriate amount of cheese paste to the gelatine liquid and mix well;

    

16. 16 Pour the mixed liquid back into the cheese paste and stir evenly;

    

17. 17 Beat the light cream until it is 7 points, it can almost keep its shape;

    

18. 18 Add the whipped cream to the cheese paste and stir evenly;

    

19. 19 Let the baked cake cool naturally, peel off the baking paper, and cut into a shape and size slightly smaller than the mousse mold;

    

20. 20 First put a piece of cake into the mousse mold;

    

21. 21 Pour in the cheese paste and spread the durian pulp in the middle;

    

22. 22 Put another two pieces of cake body; press it slightly;

    

23. 23 Pour the remaining mousse onto the surface and smooth it out. You can shake it slightly to release some small bubbles. Place it in the refrigerator to solidify for 2 to 4 hours;

    

24. 24 Take out the solidified cake and blow it with a hair dryer on the side of the mousse mold. Then it can be easily removed from the mold. You can decorate it appropriately according to your own situation.