Strawberry rolled cheese mousse cake

Overview

During the Spring Festival, families reunite. The most exquisite thing is the Spring Festival banquet. I really want to serve the most delicious food to my family. However, in our big family of more than 20 people, my mother still makes the final decision on the New Year’s Eve dinner, and my sisters help. It’s not my turn to do the big dishes. I usually wash dishes and do odd jobs, haha. However, I still want to secretly show my appreciation for the hard work of my mother and sisters over the years. When everyone is tired of eating and drinking, I present my colorful strawberry cheese mousse cake. It is ice cold, delicate and smooth, melts in the mouth, and sweetness fills our hearts immediately. What could be happier than family reunion? I have loved this cake for a long time, but I have no time. All baking time can only be arranged for a short break when you get home from get off work every night. This cake was made in two nights. Unexpectedly, the second night was so busy that it was finished after 12 o'clock. However, I am still very satisfied with the finished product, but there are still many shortcomings and areas for improvement.

Ingredients

Steps

Prepare the first part of the strawberry roll ingredients.
Separate the egg yolks and set aside.
Stir salad oil, sugar, and milk together until the sugar melts and becomes lighter in color.
Sift in the powder and mix well.
Beat the egg whites until they are like fish-eye foam. Add sugar in three batches and beat until foamy.
Briskly fold the egg white foam into the egg yolk batter.
Pour the batter into the baking pan at 160° for 25--30 minutes.
After baking, put it on the grill to cool down, spread it with strawberry jam and roll it up, then put it in the refrigerator for more than 3 hours.
After a few hours, remove and cut into thin slices.
Prepare the ingredients for the second part of the cake slices.
Add the sugar to the egg yolks and stir until the volume becomes thicker and becomes lighter in color.
Beat the egg whites until they look like fish-eye foam. Add sugar in three batches and continue beating until wet peaks form. Fold the egg whites into the egg yolks.
Sift in the flour in two batches and mix well.
Put the piping bag into the baking pan, pipe out the desired cake shape, and put it in the oven. 160° middle layer, 15 minutes. Take out and let cool until set aside.
Prepare the third part of mousse filling ingredients.
Soak gelatine sheets in cold water until soft, then melt in water.
Beat egg yolks with sugar until light in color.
Melt the grandma in water and add the egg yolk paste and mix well.
Pour in the melted gelatine and mix well.
Fold the whipped cream into the cheese filling.
Spread the cake roll on the mold, pour half of the mousse filling, and refrigerate for half an hour.
Take out the cake, place a piece of cake on it, pour in the remaining mousse filling, and cover with the last piece of cake. Refrigerate for more than 4 hours.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.
Appreciate the finished product.

Overview

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Ingredients

Steps