Vanilla mousse cake
Overview
It's purely to get rid of the remaining cream after decorating the cake. When the decorated cake no longer attracts attention, what else can touch people's excitement, about cream? Mousse suddenly flashed into my mind, on this sunny day. I urgently searched to verify the amount of whipping cream required for a 6-inch mousse cake, but I was surprised to find that most of the results used more than 200 grams of whipping cream. Is it too much? Opening Teacher Meng's dessert cup, I estimated the thickness of the mousse cup that can be spread in a 6-inch cake mold, and then imagined the capacity that can be increased by adding cake slices. Well, that's it. Teacher Meng's vanilla mousse cup was converted into a vanilla mousse cake. The surface is an ordinary piece of white, which can just use up the remaining toning cream.
Tags
Ingredients
Steps
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Materials
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Soak gelatine sheets in ice water until soft
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Remove, squeeze out the water and set aside
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Cut the vanilla pod open, scrape out the seeds, and put the pod and pod into the milk
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Add sugar
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Heat over low heat until sugar dissolves, remove from heat
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Add gelatine sheets and stir until completely dissolved
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Stir with ice water until slightly thickened
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Whip the light cream until 5 or 6 points
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Pour half into the milk liquid and mix well
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Pour back into the cream
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Mix well
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Place a piece of cake into a 6-inch removable bottom round mold
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Pour part of the mousse filling to completely cover the cake and smooth it
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Place another slice of cake
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Pour in the remaining mousse filling
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Smooth the surface and refrigerate or freeze until solid
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Take it out and use a hair dryer to blow along the side wall for half a minute
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Demold
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Use green butter to pipe patterns on the surface
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Then use pink cream to connect the green strings
