Ocean mousse cake

Overview

Wave flowers, beach shells...the sea water, under the beautiful sunshine, looks like fish scales spread on the water. It must be that this is the taste of summer! Today, Meishin specially invited baker Wang Xuemeng to bring you this dreamy and romantic ocean mousse cake. The jelly on the top is elastic, the chiffon cake on the bottom is soft, and the mousse is rich and smooth. Not only is it delicious to eat, but it is also a pleasure to look at~

Tags

• baking
• little fresh
• afternoon tea
• summer recipes
• students
• clear water
• cocktail
• coconut
• cream cheese
• digestive biscuits
• egg
• flour
• salad oil
• sprite
• whipping cream
• white chocolate
• white sugar
• fine sugar
• gelatin tablets
• lemon juice
• milk

Ingredients

Steps

1. 1 Add milk and salad oil to egg yolks and mix evenly, sift in low-gluten flour and continue mixing.

   

2. 2 Add sugar to the egg whites and beat evenly until stiff peaks form.

   

3. 3 Add 1/3 of the meringue to the egg yolk paste, mix evenly, then pour all of the remaining meringue into the mold, put it in the oven, preheat up and down to 150°C, and bake for 50 minutes.

   

4. 4 Melt the white chocolate over water and pour into the prepared mold.

   

5. 5 Mix the blue cocktail and Sprite, add the gelatin slices soaked in advance until melted.

   

6. 6 Crush digestive biscuits into sand shapes and set aside.

   

7. 7 Beat the cream cheese with fine sugar evenly, add lemon juice and melted gelatine liquid and continue beating; then beat 90g of light cream, and finally stir the cream cheese, mousse paste and light cream.

   

8. 8 Take out the baked cake, divide it into 3 layers, pour in the cream cheese batter and spread evenly, then put it in the refrigerator for 4 hours.

   

9. 9 Remove and decorate.