A Super Soft Custard Dessert that Melts in Your Mouth—[coffee Mousse]

A Super Soft Custard Dessert that Melts in Your Mouth—[coffee Mousse]

1. Beat the eggs into an oil-free and water-free container, stir and pour in the fine sugar

2. Place the container in 40 degrees warm water and beat with an electric whisk at medium speed

3. Whip until the egg liquid begins to thicken and whiten, then turn to high speed to continue whipping

4. The egg liquid will become thicker and thicker, until the egg liquid dripping from the egg beater can draw the lines and will not disappear immediately.

5. Sift the low-gluten flour and coffee powder in the beaten egg batter three times and stir up and down. Mix each time until it is completely evenly mixed before adding it to the next time.

6. Pour milk into the mixed coffee custard and stir evenly, then add salad oil and stir in the same way

7. Mix everything well and pour it into a six-inch cake mold, put it in the preheated oven and heat it up and down at 180 degrees for 20 minutes

8. Take it out to cool and demould, slice it, and put it into the 6-inch mold used to make mousse cake. It is best to cut a few thinner slices and put them in two or three layers. My cake blanks are eaten after they are made. More than half, you can only put one layer so that the cake base is ready

9. Gelatine slices are soaked in water (forgot to take photos). Heat the milk, pour in lemon juice and coffee powder and mix well, then add the soaked gelatine slices, mix until fully integrated, let cool and set aside

10. Pour the caster sugar in the whipped cream

11. Stir and mix with an electric whisk

12. Beat the whipped cream to 6-7 to distribute, barely flowing, pour the cold milk coffee liquid into the whipped cream and mix well to form a mousse filling

13. Pour into a mold with coffee cake base, smooth the surface, and refrigerate for more than 4 hours until the mousse filling is completely solidified.

14. Take it out and use a knife to draw a circle along the edge of the mold to demould, cut into pieces, sprinkle some permitted cocoa powder on the surface of the cake, and insert a coffee stick to eat.

Tips:

1: The cake base can be divided into three pieces, pour the mousse filling one by one, then add one piece and gently press it, then pour the mousse filling

2: Lemon juice can remove the taste of gelatine slices, and you can leave it alone

3: The whipped cream itself has sweetness, so the sugar content is reduced. If whipped cream is used, the amount of sugar should be increased appropriately

4: The cake base can also be replaced with digestive biscuits. After crushing the digestive biscuits, add butter, mix well and pour it into the mold for making mousse cake, put it in the refrigerator until it solidifies and pour into the mousse filling.

5: The mousse cake needs to be refrigerated for more than 3-4 hours if it is made, it is best to make it and refrigerate it until the next day before eating it tastes better and more delicate

6: In the process of making sponge cake, pay attention to the technique when mixing flour and egg batter, and mix up and down. Do not make a circle to prevent the egg liquid from defoaming.