Cocoa mousse cake

Overview

November 7th is my birthday. It’s my first time to make a cake for myself. I still feel very good about myself. Hehe, are you narcissistic? ? It is necessary to increase confidence in yourself. A year has passed so quickly, and I have become one year older. Time can really be described as flying by. I hope I can be happy every day and not grow old. This cake was made in advance yesterday. I have been very lazy recently, and I wanted to skip it, but I thought it only happened once a year, so I decided to make one to celebrate myself. It took me more than 2 hours to make it. Although it was hard work, I was very excited. I always feel happy every time I make a cake. Cake always gives people a very sweet and happy feeling. Do you feel the same way as me? Sprinkle with cocoa powder for a sweet and bitter blend. This is the enjoyment of famous Italian desserts

Tags

• baking
• cocoa powder
• coconut
• egg
• eight-inch cake
• low gluten flour
• matcha powder
• whipping cream
• white sugar
• gelatin tablets
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: 5 whole eggs, 120g low-gluten flour (sifted), 60g fine sugar, 30g unsalted butter

   

2. 2 Place the eggs in a clean large bowl, first use an electric egg beater to beat at low speed to make a rough foam, then pour in the sugar and beat at high speed until the egg liquid does not drip when you lift the head

   

3. 3 Heat the butter in the microwave or over water until it melts, pour it into the egg bowl, and continue to beat evenly

   

4. 4 Pour in the sifted flour in two or three times, and use a rubber spatula to gently stir evenly. Be careful not to make circles to avoid defoaming

   

5. 5 Brush the mold with oil or line it with paper. Pour the mixed egg batter into the mold until it is about 80% full. Tap it lightly a few times to make the surface smooth

   

6. 6 Preheat the oven to 170 degrees, place it on the middle shelf of the oven, and bake for about 30 minutes. After cooling, unmold and cut into small pieces

   

7. 7 Soak the gelatine in ice water until soft

   

8. 8 Mousse filling: Dissolve 3 tablespoons of green tea powder with 50ml boiling water, add 2 pieces of gelatine soaked in ice water, mix well and let cool

   

9. 9 Cut the finished cake into thin slices of about 1CM, and then cut one piece into a slightly smaller size. The larger piece will be used as the base, and the smaller piece will be placed in the middle

   

10. 10 Pour the light cream into a clean basin, add the sugar and beat until half-past

    

11. 11 A viscous liquid with a thick fluid texture that is twice the original volume

    

12. 12 Remove a small side of the cake and place it in a mold, then pour in the mixed mousse and put it in the refrigerator for ten minutes

    

13. 13 Then mix steps 8 and 11. This is the prepared yellow peach mousse filling

    

14. 14 After placing a piece of cake into the mold

    

15. 15 Pour in the remaining mousse filling and continue to refrigerate for ten minutes

    

16. 16 Mirror surface: About 50ml boiling water, 2 spoons of green tea powder and 1.5 pieces of gelatine, stir well and cool. Then pour evenly onto the mousse cake

    

17. 17 Place in the refrigerator for more than 4 hours. After setting, use a hair dryer to remove the mold. Then decorate the cake as you wish

    

18. 18 Place floral paper on the mold, lightly sprinkle with moisture-proof cocoa powder and powdered sugar

    

19. 19 Because I am a pregnant mother, when I ate it, I removed the cocoa powder and sprinkled it with grated coconut. I cut it into pieces and enjoyed it, as the sweetness and bitterness blended together. This is the enjoyment of famous Italian desserts