Summer Love Song

Overview

This is a mousse cake made of raspberries, white chocolate and cheese. The sour and sweet raspberries are used as a filling, and it is paired with vanilla-flavored white chocolate cheese mousse. It is not greasy at all and feels like vanilla ice cream. At the end of March, Guangzhou is getting hotter and hotter. This cake is made for this hot summer, so I gave her a nice name called Summer Love Song. It also expresses my love for French Western pastries. If you like her, give her a nice name.

Tags

• baking
• afternoon tea
• 6-inch round chiffon cake body
• condensed milk
• cream cheese
• egg yolk
• fruit
• gelatin
• glucose syrup
• raspberry puree
• vanilla pod
• whipping cream 1
• whipping cream 2
• white chocolate
• fine sugar
• milk
• powdered sugar
• water
• white pigment

Ingredients

Steps

1. 1 Let me first introduce the mold used for this cake

   

2. 2 How to make raspberry jelly filling: Heat raspberry puree + fine sugar until the gelatine melts away, then add gelatine and mix well, add 6-inch round mousse ring and freeze for later use.

   

3. 3 How to make white chocolate mousse: soften the cheese over water, beat with eggs until smooth, add white chocolate in batches and mix well (separately over warm water);

   

4. 4 How to make white chocolate mousse: Whip the egg yolks with your hands and stir evenly. Heat 1 (75g) light cream + milk + vanilla pods until it is about to boil. Stop the heat. Slowly pour into the egg yolks while stirring. Filter. Return to the thick-bottomed pot and heat over medium heat. When it is about to boil, remove from the heat. When cooled to 45°C, add 1 and mix well. Then add gelatine and stir until smooth;

   

5. 5 How to make white chocolate mousse: When 4 drops to hand temperature, add whipped cream in batches and mix well.

   

6. 6 Assembly: Pour in part of the white chocolate mousse first, freeze for ten minutes, then add the frozen raspberry jelly;

   

7. 7 Assembly: Place the first round 6-inch chiffon cake body; pour the remaining mousse body, then place the second chiffon cake body, smooth it out, and place it in the refrigerator to harden. After it hardens, you can proceed with glazing and simple decoration.

   

8. 8 Noodles: Boil water, powdered sugar, and glucose syrup in a heavy-bottomed pot to 103°C;

   

9. 9 Noodle glaze: Remove from heat, lower the temperature to about 50℃, add white chocolate to melt, add gelatin, condensed milk, mix well, add white coloring and mix well, then use a homogenizer to emulsify at low speed, remove bubbles, and sieve;

   

10. 10 Glazing: After cooling to normal temperature naturally, cover with plastic wrap and refrigerate in the refrigerator. Let it sit overnight for use. The best glazing temperature is 30~32℃.

    

11. 11 How it looks after being removed from the frozen mold (bare)

    

12. 12 The white glaze prepared in advance is thawed in warm water and used when the temperature is cooled to 32~35℃

    

13. 13 I decorated it simply, a bit monotonous, and then made a yellow chocolate accessory to decorate it

    

14. 14 Finished product picture;

    

15. 15 Sectional view.