1. Prepare all the ingredients for the cake base, separate the egg whites and egg yolks into a clean basin without water and oil.
2. Add white sugar to the egg whites in three times and beat until stiff foaming.
3. Add corn oil and milk to the egg yolk, sift into the low flour and stir evenly.
4. Add the meringue to the egg yolk paste three times, cut and mix evenly.
5. Pour into the mold.
6. Preheat the oven at 160°C for 10 minutes, put it in the mold and turn it at 140°C and bake on the lower and middle layer for 50 minutes and immediately take out the undercuts.
7. After letting cool, demould by hand.
8. Divide into two pieces.
9. Use a flower-shaped mousse mold to press out a flower-shaped cake piece at the bottom.
10. Soak the fish film in cold water to soften it.
11. The white chocolate heats up and the water melts.
12. Pour milk and fish film insulated water and stir until completely melted.
13. Let cool for later use.
14. Add white sugar to the whipped cream and beat until it has a slight texture.
15. Pour the chocolate milk liquid.
16. well mixed.
17. Wrap the flower molds with tin foil, put the cake slices on the bottom, pour in the chocolate mousse liquid and refrigerate in the refrigerator for more than 5 hours to set.
18. Demoulding.
19. Meimei da.
20. The mousse cake with white chocolate tastes amazing.
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