Cherry Jam Flower Mousse

Overview

The first time I made cake was for my mother-in-law’s birthday. By the way, this cake is very cold and is really good to eat in the summer. It is especially popular among children who love cold drinks

Tags

• baking
• dessert
• ice products
• cake flour
• corn oil
• egg
• silver pearl candy
• sugar
• whipping cream
• cherry jam
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Separate the two eggs.

   

2. 2 Beat 2 egg yolks with 30 grams of oil, 30 grams of milk, and 45 grams of low flour into a paste.

   

3. 3 Beat 2 egg whites with 30 grams of sugar until dry and frothy.

   

4. 4 Mix the egg whites and egg yolk paste and chop evenly.

   

5. 5 Pour into a baking sheet lined with greaseproof paper.

   

6. 6 Bake at 170 degrees for 12 minutes and turn upside down after taking out.

   

7. 7 Spread cherry jam.

   

8. 8 Roll up and store in refrigerator.

   

9. 9 Separate the other 2 eggs, add 65g of low flour to the egg yolk and beat well, add 50g of sugar to the egg white until it becomes dry and foamy.

   

10. 10 Mix egg yolks with egg whites and mix.

    

11. 11 Put into piping bag.

    

12. 12 Pour into baking pan, 180 degrees for 10 minutes.

    

13. 13 Dissolve 100 grams of milk and 100 grams of cherry jam gelatine over low heat.

    

14. 14 Whip whipped cream.

    

15. 15 Mix cherry liquid with cream.

    

16. 16 Remove the cake roll from the refrigerator and cut into small pieces.

    

17. 17 Place into cake mold.

    

18. 18 Pour in the mixed cherry cream liquid and cover the cake base in the refrigerator for about 6 hours.

    

19. 19 After molding, sprinkle with silver beads for decoration.