Colorful mousse cake

Overview

This is a cake without a drop of coloring. It is made with one and a half pounds of strawberries, and the color is very popular among children. I made a flower with mango decoration, which saves me the trouble of not knowing how to decorate flowers.

Tags

• baking
• the world of two
• chiffon cake
• cold water
• gelatin
• mango
• soft white sugar
• strawberry
• whipping cream
• gelatine powder
• milk

Ingredients

Steps

1. 1 Prepare the required ingredients. (Photo of some ingredients)

   

2. 2 Wash the strawberries and soak them in cooled salt water for about 15-20 minutes.

   

3. 3 Cut strawberries into small pieces. Reserve some strawberries to surround the cake.

   

4. 4 Use a cooking stick to beat the strawberries into strawberry jam.

   

5. 5 Then sift the strawberry jam through a sieve.

   

6. 6 Sifted strawberry jam. Take out a little strawberry jam and wait for it to be used as mirror surface.

   

7. 7 Add gelatine slices to 80 grams of milk and soak until soft. Then heat over water until melted.

   

8. 8 Cut off the edge of the chiffon cake piece, just one circle smaller than the cake mold, and then cut it into two pieces.

   

9. 9 Add 30 grams of sugar to 300 grams of whipping cream and beat until textured.

   

10. 10 Pour the strawberry jam into the whipped cream and stir evenly.

    

11. 11 Add the melted fish gelatin flakes into the light cream and stir evenly to form a mousse filling.

    

12. 12 Cut the strawberries in half and place them around the inside of the mold.

    

13. 13 Pour in half of the mousse filling.

    

14. 14 Take a piece of cake and place it into the removable bottom mold.

    

15. 15 Add another slice of cake.

    

16. 16 Pour in remaining mousse filling. Cover with plastic wrap and place in the refrigerator for 1 hour.

    

17. 17 Peel the mango and cut into thin slices.

    

18. 18 Add 50 grams of gelatine powder to cold water and heat over water until dissolved.

    

19. 19 Pour the melted gelatine powder into the strawberry jam.

    

20. 20 Stir evenly to form a mirror finish.

    

21. 21 After 1 hour, take the cake out of the refrigerator and pour the top little by little with a spoon.

    

22. 22 All topped cakes.

    

23. 23 Then put the mango slices on top one by one.

    

24. 24 A mango flower is ready. Continue to refrigerate for 4 hours. After 4 hours, unmold. Add 100 grams of white sugar to 100 grams of whipped cream and whip until it is in a decorating state. Put it into a decorating bag and squeeze it on top after unmoulding.