Sakura mousse cake

Overview

Sakura is a symbol of love and hope, representing elegance, simplicity and pure love. Although the cherry blossoms are not as graceful and luxurious as the peonies, which are the most beautiful and fragrant in China, they still have the beauty of a country and a city. There is such a beauty that makes people move and a beauty that is unforgettable. I have always loved the bright pink dreamland woven by cherry blossoms all over the sky, and the majesty of its brief brilliance and then its withering. Today's cherry blossom mousse cake is not only delicious on the tip of the tongue, but also has a visual impact. The moment I saw the finished product, I just wanted to use the word aesthetic to describe it. Whether it is given to a lover or a close friend, this dessert is a gift that will surprise the other person. You might as well try it!

Tags

• baking
• children
• cake
• afternoon tea
• mousse
• birthday
• egg yolk
• eight-inch square sponge cake
• fish gelatin
• fish gelatin powder
• pectin
• salted cherry blossoms
• sugar
• warm water
• whipping cream
• white rum
• milk

Ingredients

Steps

1. 1 Prepare all raw materials according to the ingredient list.

   

2. 2 Soak the salted cherry blossoms in cold boiled water and set aside.

   

3. 3 Use an egg separator to separate the two egg yolks. Put 2 egg yolks into 200 grams of milk, mix well with a hand whisk, then cook over low heat to form custard, cool to 25 degrees and set aside.

   

4. 4 Soak the gelatine slices in cold water until soft, then add 50 grams of milk and melt into isinglass liquid.

   

5. 5 After the custard has cooled, add the melted isinglass liquid, then add one-half spoonful of white rum and stir evenly.

   

6. 6 Add sugar to the light cream and beat until 70%, then a clearly visible texture will appear.

   

7. 7 Mix the whipped cream and the liquid mixed in step 5 evenly to make a mousse paste for later use.

   

8. 8 Divide the previously baked sponge cake into two pieces, one piece is the same size as the mold, and spread it on the mold; cut the other half into a cake piece smaller than the mold and set aside.

   

9. 9 Pour half of the mousse batter onto the cake mold.

   

10. 10 Then lay out another piece of cake.

    

11. 11 Slowly pour the remaining mousse paste into the mold, smooth the surface and place it in the refrigerator.

    

12. 12 Next make the mirror. Put the isinglass powder into warm water, and then heat it until the isinglass powder is completely melted.

    

13. 13 Add the transparent fruit paste to the isinglass liquid little by little, add a little and stir, and stir while adding until the two are completely mixed.

    

14. 14 Take out the refrigerated mousse, pour a small amount of the mirror liquid onto the surface of the mousse, and return it to the refrigerator for another 30 minutes.

    

15. 15 Take out the refrigerated mousse, drain the soaked cherry blossoms, place them on the mousse surface according to your favorite pattern, pour in the remaining mirror liquid, trim the cherry blossom shape, and put it in the refrigerator overnight.

    

16. 16 The first time I saw it, I was amazed!

    

17. 17 Here’s another picture of the finished product.

    

18. 18 The effect after cutting into pieces.