1. Mix almond powder, icing sugar, and low-gluten flour through a sieve. Beat the eggs, then add half of the egg liquid to the flour mixture and mix well. Add the remaining egg liquid and stir well until the batter turns white. Put the butter in a bowl, melt it with warm water, then add a small amount of the batter in step 3, and stir well. Preheat the oven to 200 degrees 10 minutes in advance. Put fine sugar in the egg whites and beat until moist foaming. Take 1/3 of the protein and add it to the flour lake, and mix it evenly with rubber products. Then add the remaining egg whites, stir evenly, and finally add the butter paste and stir evenly. Pour the mixed batter into a baking pan lined with parchment paper, and then use a scraper to scrape the surface of the batter. Bake in the middle of the preheated oven for about 10 minutes, and the surface will be golden brown. Take out the baked cake slices and place them on a wire rack to cool for later use. After the cake slices have cooled down completely, cut two round cake bases (one circle smaller than the mold) according to the size of the mold.
2. Cut the remaining cake slices neatly. Cut the cake blank into strips 1 cm higher than the mold. Spread a piece of parchment paper on the table. Spread the first slice of cake blank face down evenly with strawberry jam. Cover the remaining cake base. Use a knife to cut both ends of the cake evenly, and then cut into 8 mm wide slices. And neatly squeeze on the inside of the mold (the shape around the mold). 16. Finally, if the cake is much higher than the mold, you can trim it neatly with a knife or scissors. Brush an appropriate amount of syrup on the round cake base, and then spread a cake base at the bottom of the mold.
3. Soak the isinglass powder and water in advance, stir well and set aside. The cheese is softened at room temperature, mixed with lemon juice, and stirred evenly with an electric whisk. Mix the milk and sugar in a small bowl. Heat over warm water and stir until the sugar melts. Then add the soaked isinglass powder and stir until the isinglass powder is completely melted. Add 1/3 of the strawberry pulp to the cheese paste, stir evenly with an electric whisk, and then add the remaining pulp in two batches and mix well. Add milk and stir well with a manual whisk. Whip the whipped cream to 50% or 60% of the hair (that is, the cream becomes a paste, the surface is delicate and smooth, and the cream will not drip when you pick it up). Add whipped cream to the cheese paste and mix well with a rubber spatula.
4. Pour the finished cheese batter into half of the mold with the bottom of the cake, put a cake slice brushed with syrup in the middle, and pour the remaining cheese batter into the mold (make the mousse paste 1 cm high from the side of the mold ), smooth the surface and put it in the refrigerator to freeze until solidified (about 40 minutes).
5. Take out the frozen cake, spread a thin layer of strawberry jam on the surface, remove the stalks of the strawberries, cut them in half, and place them in a circle on top of the cake for decoration.
6. Finished product
7. Hope you like it
Tips:1. When making the cake base, put the egg whites in a clean, oil-free, and water-free basin.
2. After the cake slices are baked, put them on the wire rack to cool immediately, and remove the baking paper at the bottom after cooling.
3. Wet foaming: the egg white keeps stirring, the fine foam is getting more and more, at the same time the volume keeps increasing, until all the foam is as white and smooth as fresh cream. At this time, the egg white is lifted with the egg beater, and the foam will feel elastic. And the upper part is straight, but the end is slightly curved, which can be called seven-to-eight distribution or wet foaming. This state is suitable for making angel cakes, cake rolls or cheesecakes;
4. Dry foaming: continue to stir to feel the egg white thicker, and the stirring resistance of the whisk will increase. At this time, use the egg whisk to pick up the egg white, and the whole part of the egg white will remain elastic and straight. The volume of the egg white is about 4 times that of the original, white, smooth and delicate, which can be called very hairy or hard foaming. The egg whites of many types of cakes are required to be beaten to this stage.
Note: If the egg white is relatively rough and foamy (cotton-like), it is over-spreading, so that it is not easy to mix with the egg yolk paste. After baking, there are many small lumps and hollow cake holes in the cake, which makes the taste worse.
5. When making mousse paste, don't whip the cream too dry, which will affect the taste of the mousse.
