Peach mousse cake

Overview

This is a birthday cake for my sister-in-law. It contains a lot of fruits. The freshness of the fruits and the delicate and sweet taste of the hurricane have won unanimous praise from my sister-in-law's family. She is very happy.

Tags

• baking
• children
• cake
• afternoon tea
• birthday
• 8 inch chiffon cake
• almond
• dragon fruit
• kiwi
• mango
• peach
• pure milk
• qq sugar
• whipping cream
• white sugar
• gelatin tablets
• water

Ingredients

Steps

1. 1 Cut the chiffon cake embryo into two parts from the middle and cut off the sides for later use.

   

2. 2 Peel and dice the peach, mango, dragon fruit and kiwi fruit respectively.

   

3. 3 Put the peach into the juicer, add a little water and squeeze it into pulp.

   

4. 4 Add 50 grams of milk to softened gelatine sheets and heat over water until the gelatine sheets are completely dissolved.

   

5. 5 Add 30 grams of sugar to the light cream and beat until 8 points. Add peach pulp and stir evenly.

   

6. 6 Add gelatine milk syrup and mix well to form a mousse filling.

   

7. 7 Wrap the bottom of an 8-inch removable pan with tin foil, place a piece of cake, pour half of the mousse filling, and top with fruit.

   

8. 8 Then add another slice of cake.

   

9. 9 Pour in the remaining mousse filling and freeze in the refrigerator for about 30 minutes until the mousse filling solidifies.

   

10. 10 Add two packets of QQ sugar to 56 grams of water and heat until the QQ sugar dissolves.

    

11. 11 After cooling, pour evenly over the surface of the cake and place in the freezer for about 30 minutes until the surface solidifies.

    

12. 12 Finally, unmould the cake, decorate it with mango flowers and sprinkle with almonds.