Strawberry mousse cake

Overview

Beautiful and delicious strawberry mousse cake, super detailed making steps, even if you are a novice, you can easily learn it, so hurry up and learn it!

Tags

• little fresh
• afternoon tea
• corn oil
• egg
• egg yolk
• low gluten flour
• strawberry
• whipping cream
• yogurt
• fine sugar
• gelatine powder
• milk
• powdered sugar

Ingredients

Steps

1. 1 Add 3 egg yolks, 10 grams of fine sugar, oil and milk to the egg bowl, stir with a whisk until the sugar melts,

   

2. 2 Sift in the low-gluten flour and mix until it becomes a powder-free paste, set aside for later use,

   

3. 3 Take another egg-beating bowl, add 3 egg whites, add 30 grams of fine sugar in 3 batches, beat until wet to dry foam,

   

4. 4 Mix the meringue with the egg yolk paste in 3 batches and stir evenly,

   

5. 5 Pour the cake batter into the golden baking pan and knock out the air bubbles,

   

6. 6 Put in the preheated oven, middle rack, 160 degrees, upper and lower heat, bake for 20 minutes,

   

7. 7 Take out the baked cake base, let it cool, then remove it from the mold and cut out two round cake slices, one large and one small, according to the size of the six-inch round mold,

   

8. 8 Wash the strawberries, dry them with kitchen paper, and cut them in half with a paring knife,

   

9. 9 Arrange a circle of strawberries on the bottom of a 6-inch round mold close to the edge of the mold,

   

10. 10 Place small cake rounds,

    

11. 11 Add 20 grams of powdered sugar to the light cream, beat until 6 points,

    

12. 12 Soak the Geely powder in milk for 5 minutes, then stir in hot water until fully dissolved,

    

13. 13 While hot, add 2 egg yolks and 10 grams of caster sugar, stir evenly,

    

14. 14 Add yogurt to the light cream and stir evenly,

    

15. 15 Then add the egg yolk liquid,

    

16. 16 After stirring evenly, the mousse liquid is complete,

    

17. 17 Pour half of the mousse batter into the cake mold,

    

18. 18 Put in large cake discs,

    

19. 19 Pour in the remaining mousse paste and refrigerate overnight,

    

20. 20 Cake surface decoration: Take 100 grams of whipping cream, add 10 grams of powdered sugar, beat until eighty-fold,

    

21. 21 Unmold the refrigerated mousse cake, use a 10-tooth nozzle on the outer edge of the cake, pipe a circle of butter flowers, then evenly squeeze a layer of cream in the middle, then decorate with strawberries, and finally sift a layer of powdered sugar on the whole strawberry in the middle.