【Blueberry Mousse Cake】

Crack the eggs into the basin. Add sugar and salt to eggs and squeeze in lemon juice.

Use a whisk to beat the egg liquid, lift the whisk to make a figure 8, just make sure that the lines of the egg liquid flowing down will not disappear soon.

Sift the low flour and add it to the egg batter in batches. Mix well after each time and then add the next one. Use a rubber spatula to cut and mix. Do not stir in circles, otherwise the egg batter will defoam easily.

Add melted butter to the mixed egg batter and mix well.

Pour the egg batter into a 20*20 square cake mold, lift the cake mold up and shake it a few times to eliminate large air bubbles.

Preheat the oven to 170 degrees, middle rack, and bake for 30 minutes. After the cake has cooled, cut it into two pieces

Prepare the ingredients for the mousse filling.

Place the blueberries and blueberry jam in a food processor and puree.

Mix the puree with the yogurt.

Soak the gelatine in cold water until soft, then mix it with pureed yogurt evenly after it dissolves in heat-insulated water.

Whip the light cream until the texture becomes clear.

Mix the whipped cream and pureed yogurt sauce in portions.

Cut off the edges of the cake slices to make the cake smaller than the cake mold.

$【Blueberry Mousse Cake】 step 13$

Place one piece on the bottom of the cake tin.

Pour half of the mousse sauce into the cake mold.

Wait for a while until the surface is flat.

Place another cake slice.

Pour in the remaining mousse sauce. After the surface is smooth, place it in the refrigerator for more than two hours until it is completely solidified.

Prepare the raw materials for mirror pectin.

Pour blueberry juice into QQ sugar.

Dissolve in insulated water.

After cooling slightly, pour onto the surface of the refrigerated cake.

Garnish with blueberries; refrigerate for at least four hours.

When demoulding, use a hair dryer to blow around the area to facilitate demolding.

Overview

Tags

Ingredients

Steps