6-inch strawberry mousse cake

6-inch strawberry mousse cake

Overview

This is the first time I made strawberry mousse. I was afraid of getting tired of it, so I used two slices of original chiffon as a sandwich. This way it will taste richer! Because I have posted two chiffon recipes before, I did not write about how to make chiffon this time. Friends who are interested in chiffon can refer to the previous recipes! I was worried that the remaining cream would be difficult to store, so I simply used up a box of whipping cream (250ml) this time, so it tasted a bit creamy, but the mousse in the dessert shop outside seemed to have the same concentration. I like the light sweetness and don’t use much sugar. Friends who like sweetness can increase the amount of sugar. I plan to increase the amount of strawberries and reduce the amount of whipping cream next time. I guess it will be my favorite flavor! If you replace the milk with yogurt, it will have another flavor!

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Ingredients

Steps

  1. Prepare a 6-inch chiffon in advance, cut it into three pieces crosswise, and only use two pieces.

    6-inch strawberry mousse cake step 1

  2. Refrigerate the animal whipping cream for at least 12 hours, take it out and pour it into a water-free and oil-free basin.

    6-inch strawberry mousse cake step 2

  3. Add sugar in portions to the light cream, whip until thick texture forms, and place in the refrigerator.

    6-inch strawberry mousse cake step 3

  4. Cut the strawberries into small pieces and put them in a food processor. (It would be better if you add some fresh lemon juice)

    6-inch strawberry mousse cake step 4

  5. Add sugar and milk to strawberries to make strawberry milkshake. Add a little cold water to the gelatine powder and let it sit for 3 minutes, then microwave it for 10 seconds to turn it into a liquid, pour in the strawberry milkshake and beat evenly.

    6-inch strawberry mousse cake step 5

  6. Pour strawberry milkshake into whipped cream.

    6-inch strawberry mousse cake step 6

  7. Stir the strawberry milkshake and whipped cream evenly to form a mousse liquid. At this time, the mousse liquid is relatively thick and can flow slowly.

    6-inch strawberry mousse cake step 7

  8. Wrap the 6-inch removable bottom mold with tin foil. Wash the strawberries and use kitchen paper to absorb the moisture. Cut them into two parts and stick them to the inner wall of the mold. Place a piece of chiffon cake on the bottom layer and pour half of the mousse liquid.

    6-inch strawberry mousse cake step 8

  9. After pouring the first layer of mousse liquid, shake it slightly to make the mousse surface smooth, add the second piece of chiffon cake, and pour in the remaining mousse liquid.

    6-inch strawberry mousse cake step 9

  10. Pour in the remaining mousse liquid, shake gently, then use a scraper to smooth the surface, and refrigerate for 3 hours.

    6-inch strawberry mousse cake step 10

  11. Strawberry QQ candy for mirrors, the kind that costs one yuan a bag, 23g per bag, add a little warm water, and melt it into a liquid.

    6-inch strawberry mousse cake step 11

  12. After the QQ sugar liquid reaches room temperature, take the mousse out of the refrigerator, pour it gently onto the surface of the mousse, and then place it in the refrigerator to refrigerate.

    6-inch strawberry mousse cake step 12

  13. Refrigerate for almost 1 hour, and the QQ mirror surface will completely solidify.

    6-inch strawberry mousse cake step 13

  14. Prepare a few strawberries and cut them in half for decoration. In fact, the mirror surface of the cake is very bright and translucent, so it looks beautiful even without decoration!

    6-inch strawberry mousse cake step 14

  15. Wrap it up and bring it to my friends to taste!

    6-inch strawberry mousse cake step 15