French mousse cup

Overview

A mother told me that she wanted to make a healthy and delicious cake for her baby who was about to turn one year old. Trust is so persistent. I used unlimited combination inspiration to make spinach puree cake embryos, paired with yogurt mousse, QQ sugar mirror, and chocolate biscuit strips. This mother loved the cake very much when she received it. The baby ate one~ This is the greatest satisfaction. You who understand it can taste its deliciousness~

Tags

• baking
• afternoon tea
• animal whipping cream
• chocolate cookie bars
• corn oil
• corn starch
• cranberry
• egg
• egg yolk
• homemade yogurt
• low gluten flour
• pure milk
• purified water
• qq sugar
• rum
• spinach puree
• vanilla extract
• fine sugar
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Cake embryo: Prepare the ingredients

   

2. 2 Cake embryo: Blanch the spinach in water, remove the stems and leave the leaves, put it into a food processor and beat into a fine spinach puree, set aside

   

3. 3 Cake embryo: 4 egg yolks, add 20g fine sugar, 2ml vanilla extract and beat evenly

   

4. 4 Cake embryo: Add corn oil and mix well

   

5. 5 Cake embryo: Add spinach puree and stir evenly

   

6. 6 Cake embryo: Sift in cornstarch and low-gluten flour, stir and mix evenly until there is no grainy batter! Set aside. At this time, the oven is preheated to 160 degrees and the heat is up and down (pay attention to the technique, do not draw circles)

   

7. 7 Cake embryo: Beat 4 egg whites until fish-eye bubbles form, add 20g fine sugar

   

8. 8 Cake embryo: Beat egg whites until thick, add 20g of fine sugar

   

9. 9 Cake base: beat egg whites until slightly textured, add 20g fine sugar

   

10. 10 Cake embryo: Beat the egg whites until the wet foam becomes slightly stiffer as shown in the picture

    

11. 11 Cake embryo: Scoop 1/3 of the meringue into the spinach puree and egg yolk paste, stir and mix evenly (pay attention to the technique, do not make circles)

    

12. 12 Cake embryo: Pour the mixed cake batter into the meringue, stir and mix evenly until the mixture is well mixed and there is no egg white (it’s a good idea, don’t draw circles)

    

13. 13 Cake base: Place a silicone mat in a baking pan, pour in cake batter, smooth the surface and knock out big air bubbles

    

14. 14 Cake embryo: Put it into the preheated oven for baking, heat the middle layer at 160 degrees, and bake for about 30 minutes.

    

15. 15 Cake embryo: It’s out of the oven, turn it upside down on a cooling rack! Once cooled completely, cut into cubes and set aside!

    

16. 16 Mousse making: prepare the ingredients

    

17. 17 Making mousse: Place the cake embryo pieces into the bottom of the cake container

    

18. 18 Mousse making: Soak gelatine in cold water

    

19. 19 Making mousse: Boil pure milk to about 95 degrees

    

20. 20 Making mousse: Slowly pour the boiled pure milk into the egg yolk container along the inner wall of the container, stirring constantly while pouring

    

21. 21 Making mousse: Drain the water from the gelatine sheets, add to the egg yolk and milk liquid, stir until the gelatine dissolves

    

22. 22 Making mousse: Put the yogurt into the container, stir evenly, add the egg yolk milk liquid, and stir evenly! Keep it aside~

    

23. 23 Making mousse: Prepare animal whipped cream

    

24. 24 Making mousse: Add fine sugar and rum

    

25. 25 Mousse production: hand-whip until the state is as shown

    

26. 26 Mousse making: Pour the egg yolk and milk liquid into the whipped cream, stir evenly and you will have a mousse paste!

    

27. 27 Making mousse cake: Scoop the mousse batter into the container, then add another piece of cake embryo

    

28. 28 Making mousse cake: Scoop in the remaining mousse paste, leaving 0.5 cm at the top to make a mirror surface. Put it in the refrigerator for more than 10 hours

    

29. 29 Mirror surface: Add QQ sugar to purified water and stir evenly

    

30. 30 Mirror: Cook over low heat until the sugar melts

    

31. 31 Mirror surface: Divide the cooked sugar liquid on the surface of each cup of mousse and garnish with dried cranberries. Put it in the refrigerator for more than 10 hours

    

32. 32 Decorate the surface with chocolate biscuit strips, insert and serve~

    

33. 33 The delicious French dessert is now ready~