Strawberry Mousse Cake Recipe Tips for The Preparation of Strawberry Mousse Cake (Video Recipe).

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Cake body

Eggs (large)

1 pcs

Low gluten flour

25g

Caster sugar

20g

Punch (for cake body)

Jundu orange wine

15g

water

Vanilla Bavarois bavarois

Milk

80g

yolk

30g

Light cream

Gelatine (soaked in cold water to soften)

4g

Vanilla pods

1/4 root

Orange Jundu wine

5g

Strawberry fillings &amp; drizzle noodles

Strawberry

180g

ornament

Vanilla (thyme mint, etc.)

< h1 class="pgc-h-arrow-right" data-track="85" > the recipe for strawberry mousse cake (video recipe</h1>).

Cake body : Whisk the egg white, after the appearance of fine foam, add 1/2 fine sugar, continue to beat, after the appearance of the pattern, add the remaining fine sugar, and finally completely beat (lift the beaten egg head with a sharp corner that does not hang down)

Add the egg yolks and continue to beat for 1 1 1/2 minutes at high speed in the whisk, and the final pattern can stay for 10 seconds

Sift in low gluten flour

Stir evenly at the bottom of the pocket until there is no dry powder

Baking paper in the baking tray (you can cut the mouth at four corners to fit the baking tray better)

Pour in the batter, use the Z-shaped method to spread into a 25 * 25 square, stand for 30 seconds, knock a few times to shake out the bubbles, you can use a toothpick to quickly pick out the small bubbles on the surface, put into the preheated 180 oven and bake for 8-10 minutes (color can be)

Press out two cake preforms with an 18*9CM mousse ring while it is hot

Vanilla Bavarois bavarois: Half of the caster sugar is poured into the egg yolk, half is poured into the milk, 1/4 of the cut vanilla pod is added to the milk, the egg yolk and the fine sugar are stirred and mixed evenly, the milk is heated to just boil away from the fire Remove the vanilla pod, pour half the amount of hot milk into the egg yolk, and stir quickly

Then pour the egg yolks all back into the milk and mix well

Mix well over medium-low heat and stir until the pumpkin soup is out of heat

Add the soft gelatin, melt it at residual temperature, mix well and cool aside

Light cream 7 points off (with texture and fluidity), add cooled mayface, add Jundu orange wine

Mix well with a low-speed or manual whisk and the Bavarus sauce is ready

Brush both sides of the cake with plenty of sugar and wine and set aside

Bake a slice of cake face down into the mold and add 1/3 of the Bavarus sauce to the flat

Wash the strawberries and cut them in half flat on Bavarus (cut the larger strawberries into 3 or 4 servings), add 1/3 of the Bavarus sauce (if the sauce loses its fluidity, microwave for a few seconds), gently press so that the strawberries are all covered with Bavarus sauce, and freeze in the refrigerator until the surface solidifies

Strawberry Filling &amp; Drizzle: Add sugar and water to the strawberries, boil the strawberries slowly over low heat until the strawberries come out of the water in large quantities, the soup becomes viscous, heat the soft gelatin while hot, mix well and melt it with residual temperature, filter out the juice as the drizzle pulp as a sandwich

Once the surface of the cake is solidified, dice the fresh strawberries and mix them with the filtered pulp

Strawberry jam is flattened on the cake

Cover with a slice of cake and press tightly (bake up)

Pour in the remaining 1/3 of Bavarus sauce, lay flat (microwave for a few seconds if solidified) and freeze in the refrigerator until surface solidifies

After the surface solidifies, pour the strawberry juice to make a drizzle (if the strawberry juice solidifies, you can heat it in the microwave for a few seconds), shake the mold to cover it evenly, and put the cake into the refrigerator to freeze until the surface solidifies

Remove the mold with a hair dryer or hot towel, then cut the cake with a slightly heated knife

Garnish with strawberries and favorite herbs (thyme, mint, etc.)

<h1 class="pgc-h-arrow-right" data-track="110" > tips</h1>

Raspberries and strawberries were used in the original recipe, because now the raspberries are out of season, so the recipe has been slightly changed, and the original recipe of the changes is attached here:

1, jam sandwich part: frozen strawberry puree 50 grams, lemon juice 5 grams,

Frozen raspberry puree 40 g, sugar 10 g, gelatin 3 g

2, drizzle part: raspberry jam (filter type) 20 grams, pectin 20 grams

3. Almond cake body part: 10 grams of almond flour, 25 grams of low gluten flour, 30 grams of sugar, 1 egg