Strawberry mousse cake

Overview

It is such a joy to gather with relatives and friends during the Spring Festival. Normally everyone has to go to work, and we only get together during the Chinese New Year. Almost every year after lunch, we will nibble on melon seeds, eat desserts, drink tea, play cards, and chat. The afternoon passes very quickly. This strawberry mousse is also very suitable for afternoon tea dessert. Take a small bite, and the moment the mousse lands on the tip of your tongue, The cool feeling in your mouth is so sweet, fresh and refreshing.

Tags

• baking
• children
• birthday
• black and white chocolate
• corn oil
• decorate whipped cream
• decorative strawberries
• egg yolk
• low gluten flour
• strawberry
• warm water
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Add fine sugar to the egg yolks and stir evenly with a hand until all the fine sugar has melted and there are no particles;

   

2. 2 Add corn oil and stir evenly;

   

3. 3 Add warm water and stir evenly;

   

4. 4 Sift in the low-gluten flour, use a manual egg beater to lift it from the bottom and stir until there is no dry powder;

   

5. 5 The mixed batter should be in a smooth, delicate and dripping state;

   

6. 6 Add a little salt and lemon juice to the egg whites;

   

7. 7 Add sugar in three batches and beat until wet foam;

   

8. 8 Add one-third of the meringue into the egg yolk paste, mix evenly with a spatula, then take the remaining one-half of the meringue and continue to mix evenly until the egg white is no longer visible;

   

9. 9 Pour into the meringue basin and continue to mix evenly;

   

10. 10 Pour the batter into the mold and shake it twice to knock out the air bubbles inside;

    

11. 11 Preheat the oven to 160 degrees. After placing the mold, adjust the temperature to 150 degrees and bake for about 60 minutes. After taking it out of the oven, turn it upside down to cool and demold;

    

12. 12 Take two 8-inch chiffon cake slices, cut off the outer edges of the cake slices, and set aside;

    

13. 13 Wash the strawberries and soak them in salt water for 30 minutes;

    

14. 14 Put 400 grams of strawberries into a food processor and squeeze into strawberry pulp;

    

15. 15 Beat the light cream with caster sugar until 67% distributed;

    

16. 16 Heat the milk over low heat;

    

17. 17 Soak the gelatine slices in water until soft, add to the milk, stir until the gelatine slices are completely melted, and let cool slightly;

    

18. 18 Stir the gelatine milk liquid and the whipped cream together;

    

19. 19 Add strawberry pulp and mix evenly to form strawberry mousse paste;

    

20. 20 Cut 8 strawberries in half in advance, put a piece of cake into the mold, and place the half-cut strawberries around the mold. Note that the strawberries must stick to the inner wall of the mold;

    

21. 21 Pour in the strawberry mousse paste;

    

22. 22 Place another piece of cake on top;

    

23. 23 Pour in the remaining strawberry mousse paste, lightly shake the mold, and refrigerate overnight;

    

24. 24 After taking out the strawberry mousse cake, decorate it.