Doubleberry mousse cake (rainbow cake with 0 pigments)

Overview

I like making mousse-type cakes because I don’t need to decorate them. As a decorator, the things I come out with are really ugly. As for mousse cake, you don’t need to think about this kind of problem, and you don’t need to think about how to smooth the surface. Anyway, it is basically smooth after refrigeration. Today's mousse cake uses fresh blueberries and strawberries, and the boiled sauce is made into two flavors of mousse layers. Together with freshly baked chiffon cake slices and digestive biscuit base, it is a wonderful thing to be able to taste 4 flavors in one cake. My friend said: Wouldn’t it be too much trouble for you to make this cake? Perhaps for me, delicious food has always been something that cannot be compromised or compromised. Such a cake seems to use a lot of ingredients and the steps are more complicated, but in fact, it is not a lot of trouble to make reasonable use of time. For example, you can boil the blueberry sauce while baking the cake slices, so that the sauce will be ready when the cake is baked. Of course, if you want to save time, it would be easier to replace the blueberry jam and strawberry jam in the article with jam from the supermarket.

Tags

• baking
• blueberry
• butter
• corn oil
• digestive biscuits
• egg
• low gluten flour
• strawberry
• whipping cream
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 First make the cake slices, separate the egg whites and egg yolks, and make sure there is no water, no oil, and no trace of egg yolk in the egg white basin.

   

3. 3 Add milk to egg yolks and stir evenly.

   

4. 4 Add corn oil and mix well.

   

5. 5 Add cake flour and stir until there are no lumps.

   

6. 6 Set aside the mixed egg yolk paste.

   

7. 7 Add lemon juice to the egg whites, add fine sugar in three batches, and beat until wet and dry.

   

8. 8 Take 1/3 of the egg whites into the egg yolk bowl, cut and mix.

   

9. 9 Pour all the mixed egg yolk batter into the egg white batter and mix evenly.

   

10. 10 Pour the mixed cake batter into the baking pan, smooth the surface, tap twice to knock out any big bubbles, and place it in the preheated oven.

    

11. 11 In the middle rack of the oven, heat up and down, 170 degrees, for about 20 minutes. After the baked cake roll comes out of the oven, drop the baking pan from a height of 20cm to release the heat, let it cool and then flip it upside down to remove it from the mold.

    

12. 12 Use a mousse ring to press out a suitable size on the cake sheet and set aside.

    

13. 13 While the cake roll is baking, you can make blueberry jam by hand. Wash the blueberries and use a food processor to beat them into juice. You don’t need to beat them too much, just a few times.

    

14. 14 Add lemon juice and fine sugar to the beaten blueberry juice, put it into a pot, and simmer over low heat until it becomes thick.

    

15. 15 Make strawberry jam in the same way as blueberry jam.

    

16. 16 Pulse the digestive biscuits into powder in a food processor. Melt the butter over water to form a liquid. Pour the melted butter into the biscuit crumbs and stir evenly.

    

17. 17 All the preliminary work is done, now it’s time to assemble the cake. Because a mousse ring is used, it is easier to demould later. It can be made directly on the bottom sheet of the cake box or directly on a plate. Place the mousse circle on the cake base, pour the mixed biscuit crumbs into the mold, flatten it and place it in the refrigerator for 30 minutes.

    

18. 18 While the biscuit base is refrigerated, you can use the best jam to make mousse. Soak the gelatine sheets in cold water until soft, drain the water, and melt in diluted water to form a liquid.

    

19. 19 Add blueberry jam to milk and mix well.

    

20. 20 Add the melted gelatine and stir evenly.

    

21. 21 Whip the light cream until it reaches 7 minutes, it can be smooth and flowing slowly.

    

22. 22 Mix the blueberry jam and whipping cream, stir evenly, and the blueberry mousse paste is ready.

    

23. 23 Pour the mixed blueberry mousse into the mold.

    

24. 24 Add cake slices.

    

25. 25 The preparation method of strawberry mousse paste is the same as that of blueberry mousse, and the strawberry mousse paste is prepared in the same way.

    

26. 26 Pour the strawberry mousse paste into the mold, smooth the surface, and refrigerate for more than 6 hours.

    

27. 27 For the refrigerated mousse cake, use a hair dryer to blow around the outer ring of the mold. Slowly lift the mousse ring upwards and it will easily come out of the mold.

    

28. 28 Decorate with some strawberries and blueberries on top.

    

29. 29 After cutting, 4 colors and 4 flavors.